Slow cooker Main dishes: slow cooker Chile Verde. Submitted by: falconemomma

3 tablespoons of olive mazout1/2 cup onion, chopped2 garlic cloves, boneless pork shoulder books minced3, cubed5 (7 ounces) salsa1 green cans (4 oz.) can diced Jalapeno peppers1 (14.5-ounce) can diced tomatoesHeat oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic. make Cook and stir until the only fragrant. Add cubed pork and cook until they are golden on the outside. Transfer pork, onions, and garlic in a slow cooker and incorporate green salsa, Jalapeño Peppers and tomatoes. Cover and cook the during 3 hours. Reduce the setting to low and cook for 4 to 5 hours. Amount per serving  Calories: 265. Total FAT: 12.4 g | Cholesterol: 64 mg powered by ESHA nutrient database

By recipe servings: 8

Amount per serving

Calories: 265

Total fat: 12.4 gcholesterol: 64 mgSodium: 765 mgTotal carbohydrates: 12.1 g dietary fiber: 1 gprotein: 22.5 g see detailed NUTRITION
On: "Nutrition info display all reviews" reviewed on October 9, 2008 by Donna if you want this to tase as real Chile verde, then follow my additions. Be sure to delete the jalapeno addition if you have children to feed as it will make to spicy for them. I don't use green salsa, I used the Green enchilada sauce (palma La), added two shredded, 3 cloves of garlic, a can of roasted green chiles, 1/2 salt TB, cumin 1/2 TB-New-Mexico chiles, dried and then I added TB 2 during the last 30 minutes cornstarch to thicken the sauce. Be sure to dissolve the cornstarch in cold water, then add the Chile verde hot. If you follow these additions, you verde authentic Chile of a crock pot! This review was helpful? [YES]
70 users found this review useful if you want this as real Chile verde tase, and follow my additions. Be sure to delete...

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