Recipe by SASSYLUCKYL
"This is a 'brown sauce' that I have had over chimichangas in Mexican restaurants, and is one of my favorites. When I found I could make it at home, it has become a regular. May be served as soup or over chimis. Top with sour cream and shredded cheese. Enjoy."
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pork picnic roast
1 (14.5 ounce) can
2 (4 ounce) cans
diced green chilies, drained
3 (7 ounce) cans
2 (15.5 ounce) cans
great Northern beans, drained
This was really, really good. My husband loved it. The slow cooker makes it easy, and it's such a versatile dish. You can eat it over chimis as Lori suggests or just with rice and beans. Yum! I'm a hopeless tinkerer, so I added 2 garlic cloves and some chili powder. Terrific.
I chopped the pork into cubes. I used a whole pound of great northern beans. I also used fresh garlic. This was easy enough to do but it was too bland for us. It came out much soupier than I thought it would even with all the extra beans. I would suggest not to use the chicken broth, but maybe a boullion cube. Then maybe the flavor will be more intense. Not sure why the description says it is a brown sauce.
This is an "Oh wow!". We love Mexican food, and this is so very easy. (Don't you love slow cookers?) Skip the garlic pepper and use fresh pepper and a few whole garlic cloves. I used 6, and will probaly use more next time, but we're a garlic family.
This is a recipe that both my daughter AND my husband loved (this is unheard of - if one likes something, the other doesn't). My husband said it was better than the chile verde he gets in the Mexican restaurant downtown! He did suggest, however, that next time I should add some cilantro and some jalepenos - he likes his food extrs spicy.
Let me just say, I am in LOVE with this recipe! I don't know if it's because it's so different from what I usually cook, or just that it is sooooo good. The only alteration I make is to season the roast with salt & pepper and brown it up really good before putting it it the crockpot. I then sautee the onion in the pork fat before adding them to the crockpot as well....we just don't care for raw onion. We like to serve it over plain white rice, with some warm flour tortillas on the side. D-Lish!
Another good recipe to keep close at hand! Followed the recipe pretty close. Didn't have the small cans of green salsa so I used a large can of green enchilada sauce, little less pork (cubed), and added some fresh crushed garlic along with the garlic powder and pepper. I was using this a wet sauce for burritos and it was very runny so I thickened it up a bit with some cornstarch. Not as thick as a real sauce but thicker than the soup. Worked just fine on the burritos. This also went great with Linnie's Spanish Rice from AR. Hint don't make the rice with HOT salsa!!
I joined All Recipes just so I could rate this recipe. This is an excellant recipe. I made it for a potluck at work. It got rave reviews. I will most definitely make it for my family. I always like to try it on strangers first. I did make one change to it. I was not able to find the 7 oz. cans of green salsa. I bought 2-16 oz. jars of green salsa and added both jars. It turned out great. I also agree with the other reviews, I might add some cloves of garlic next time.
This is excellent Chili Verde!! I put it in my crock pot the night before, then finished it in the morning, it was PERFECT for my OAMC (once a month freezer cooking) Day!! perfectly cooked. I used a 7lb bone in picnic roast and almost doubled the recipe, but I'm not a measurer, more a tinkerer....I did follow the recipe with the same ingredients, except for I omitted the garlic pepper and used fresh crushed garlic and pepper. Next time, I would use the green chili enchilada sauce as well as one jar of salsa. The flavor is a little bland, and I also added salt, which helped.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 400
** Calories from Fat: 209
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