Recipe by tinkerbellcal
"Good for burritos; use flour tortillas and sour cream. If you want it less spicy, add less jalapeno pepper."
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all-purpose flour, or as needed
boneless pork shoulder, cut into cubes
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
very good. I did not use flour and brown the pork. I just tossed in crockpot for 9 hours and added 2 cans of chili beans. I made lime and cilantro rice and poured chili over it.
Delicious! I had a 6lb piece of meat so I cooked all the meat all at once with some of the salsa, pulled out half the meat after it was cooked (made green enchiladas with it) and then added everything else and cooked a little longer.
Flavorful, moderately spicy, and easier than other green chile recipes I've tried. Will make again. I added a little extra cumin and some chili powder at the end, but otherwise followed the recipe. Good over rice, burritos, or even baked potatoes.
So far very easy!! It's in the crock pot right now!! Smells good!! Should be done @ 4:30. Will let you know!!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chile Verde (Green Chile)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 241
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