Pork Chile Verde - Slow Cooker
Recipe: #28402
October 09, 2017
"This is out of the October 2017 Cooking Light magazine...it says if you don't have time in the morning to do all the prepping it takes to get the slow cooker going...you can cook the recipe overnight while you sleep. In the morning, cool it slightly, get it in the fridge, and reheat it later for dinner. The prep time is kept to a minimum, but if you have more time, brown the meat for a deeper flavor."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (280.6 g)
- Calories 333.5
- Total Fat - 21.4 g
- Saturated Fat - 7.3 g
- Cholesterol - 120.3 mg
- Sodium - 902.8 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 2.6 g
- Sugars - 4.3 g
- Protein - 25.5 g
- Calcium - 64.9 mg
- Iron - 2.7 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Combine chicken stock, beans, white onion, salsa, 1/2 cup water, cumin, oregano, salt, garlic, and pork in a 5-to-6 quart slow cooker. Cover, and cook on low 7 hours 30 minutes to 8 hours. Sprinkle with green onions and radishes, if desired, before serving.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a deeper flavor, brown the pork cubes in a skillet before adding them to the slow cooker.
- Choose an unsalted chicken stock to control the amount of salt in the dish.
- Instead of pork shoulder roast, use boneless, skinless chicken thighs. The benefit of this substitution is that the chicken will be much leaner and lower in fat, making it a healthier option than the pork. Additionally, the chicken will cook faster than the pork, so the recipe can be completed in a shorter amount of time.
- Instead of Great Northern beans, use black beans. The benefit of this substitution is that black beans are higher in fiber than Great Northern beans, providing an extra boost of nutrition. Additionally, the flavor of the black beans will be heartier and more robust than the Great Northern beans, providing a more flavorful dish.
Beef Chile Verde Replace the pork shoulder roast with a 2 pound boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes, about 2 1/2 pounds purchase weight. Cook on low for 8 to 9 hours.
Spanish Rice: Spanish rice is a great accompaniment to this slow cooker pork chile verde. It is an easy to make side dish that is packed with flavor, and it will complement the bold flavors of the chile verde. The Spanish rice will also help to soak up the delicious sauce from the chile verde.
Cilantro Lime Slaw: Cilantro lime slaw is a great accompaniment to this slow cooker pork chile verde. The cool, crunchy slaw provides a nice contrast to the spicy pork chile verde. The cilantro, lime, and jalapeno in the slaw provide a bright and zesty flavor that pairs nicely with the bold flavors of the chile verde. The slaw is also a great way to add a fresh and healthy side dish to your meal.
FAQ
Q: What is the cooking time for this recipe?
A: The cooking time for this recipe is 7 hours 30 minutes to 8 hours on low in a 5-to-6 quart slow cooker.
Q: What type of slow cooker should I use?
A: For best results, use a 5-to-6 quart slow cooker for this recipe.
2 Reviews
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Fun facts:
Fun Fact 1: The origins of Pork Chile Verde can be traced back to the Aztecs and Mayans, who used a variety of spices, herbs and vegetables to make a flavorful stew.
Fun Fact 2: Pork Chile Verde is a favorite dish of Mexican-American singer Selena Quintanilla, who was known for her iconic style and her hit song "Como La Flor".