Recipe by Diyeana
"My grandmother called this recipe 'Pork Chili Verde' when she originally told me about it. But...it's red, not green. I'm not sure if she saw a recipe that called for green salsa and she put in the red or if it was really called something else. Whatever the story, I've made it a couple of times now and absolutely love it. It gets better every time! Slow cooking the roast in an oven roasting bag makes the meat so tender! Serve the pork with tortillas or hard taco shells."
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1 (4 pound)
boneless pork shoulder roast, trimmed
2 (16 ounce) jars
2 (10 ounce) cans
diced tomatoes with green chilies, undrained
This recipe is now in my keeper file. We added a very small pinch of Cumino at the point of boiling. It adds a definite zip to the recipe. Since we prefer eat this type of meal in soft tortillas we reduced the diced tomatoes by half and drained the juice. If saturated fat is a concern I recommend refrigerating for one night and skimming off the fat....
My guests said this dish was delicious. I had eight people for dinner, so made the recipe to serve 8. It would have served 12-16 depending on appetites. I don't have a crock pot, so I used my electric roaster...I put everything in the cooking bag, sat the whole thing into the roaster and surrounded it with water. Cooked at between 225 and 250 degrees. It came out moist, fork tender and delicious. I let guests spoon it up into whole wheat tortillas, and served with a salad. Quick, easy, delicious. Just what we needed on a very busy day of taking guests sightseeing. When we returned home all I needed to do was make the salad.
This was a great flavour.
I added a couple of things though, in my opinion, enhanced the flavour even more so.
Added 3 cloves garlic and 1 half of a lime( rind and all). Let it all cook together.
the lime added such an amazing flavour to the dish, I couldnt imagine it without it.
Thanks for the recipe. Definetely a keeper!
I took the original posters lead and actually made this using verde salsa - one medium and one hot. I also reduced the cans of tomatoes and chili to one but kept the juice. A bit of cumino as it all came to a boil in the final phase. All I can say is, "Wow!!" Even better than what I've had in a local restaurant. Easy cleanup too. Thanks for the hints and the recipe.
This was pretty good although my family decided that it needed more kick. I added some cayenne and salt at the end of cooking and will use hot salsa next time. I also refuse to cook anything in a plastic bag -- that cannot be healthy. I cooked everything in a crockpot. I would probably make it again with modifications.
Very good! We had it one night with tortillas, eaten like a soup, and the next night served over rice, eaten with tortilla chips and sour cream. Both ways were delicious.
This recipe is incredible. I love using the slow cooker, because it is so easy and this recipe is no different. I have used this multiple times and it will be a staple in my menu. It is the best for using a shoulder roast. Since there are just two of us, I freeze some of the pork for easy future meals. Thanks for this awesome recipe. I have given it to many family and friends. I highly recommend it!! Thanks.
So simple and very good. Unlike some Mexican dishes I've made in the slow cooker, the flavor of this one lived up to the smell.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chile Rojo (Pulled Pork with Red Chile Sauce)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 291
** Calories from Fat: 125
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