Crockpot Chile Verde
Pork Shoulder is cooks tender in this Crock Pot Chile Verde Recipe. Chile Verde is an easy to dish to make and loaded with tons of flavor.
Servings: 6
Cost: $24.53, $4.09 per Serving
Ingredients
- 3 pounds Pork Shoulder diced into bite size pieces
- 1 Tablespoon Olive Oil
- 2 cans Green Enchilada Sauce 28 oz each
- 1 jar Salsa Verde 16 oz
- 1 can Diced Tomatoes 14.5 oz can
- 1 can Green Chiles 4.5 oz can
- 3 teaspoons Minced Garlic
- ½ White Onion diced
- 2 Tablespoons Cornstarch
- 2 Tablespoons Cold Water
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced pork and cook for 5–7 minutes, stirring occasionally, until browned on all sides.
- Transfer the browned pork to a 6-quart slow cooker.
- Add the green enchilada sauce, salsa verde, diced tomatoes, green chiles, minced garlic, and diced onion. Stir to combine.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the pork is tender.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Stir the cornstarch slurry into the slow cooker. Cover and cook on Low for 20–30 minutes, or until the sauce has thickened.
- Stir well before serving. Enjoy with your favorite toppings, over rice, or in tortillas.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 347kcal | Carbohydrates: 24g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 1961mg | Potassium: 778mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1446IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 3mg
