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| Slow Cooker Chile Verde (Green Chile) |
"Good for burritos; use flour tortillas and sour cream. If you want it less spicy, add less jalapeno pepper."
Ingredients :
- 1 cup all-purpose flour, or as needed
- 5 pounds boneless pork shoulder, cut into cubes
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 2 (16 ounce) jars salsa verde (such as Herdez®)
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 (4 ounce) can diced jalapeno peppers, or to taste
- 1 (4 ounce) can diced green chiles
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 6H30M |
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- Spread flour into a shallow bowl. Dredge pork cubes in flour to coat.
- Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork; cook and stir until pork is browned on all sides, 5 to 7 minutes.
- Transfer pork-and-onion mixture to a slow cooker. Stir salsa verde, diced tomatoes with green chile peppers, diced jalapeno peppers, diced green chiles, garlic, oregano, and cumin into the pork mixture.
- Cook on Low for 6 hours.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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