Chili Verde
from tasteofhome.com
12 servings (3 quarts)
Ingredients
- 1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces
- 3 cans (10 ounces each) green enchilada sauce
- 1 cup salsa verde
- 1 can (4 ounces) chopped green chiles
- 1/2 teaspoon salt
- Hot cooked rice
- Optional: Sour cream and thinly sliced green onions
Directions
- 1
In a 5-quart slow cooker, add the pork, enchilada sauce, salsa verde, green chiles and salt. Cover and cook on low until the pork is tender, five to six hours. Editor's Tip: You don't need to cook the meat before adding it to the slow cooker. However, if you want some extra flavor, season the pork and brown it in a pan on the stovetop before combining it with the other ingredients in the slow cooker.
- 2
Serve the chili verde with cooked rice. If desired, top with sour cream and green onions. Editor's Tip: Add some chopped cilantro and a few lime wedges to highlight the fresh green flavor of the pork chile verde recipe.