Chile Verde Pork
Ingredients
The pork
-
1
piece
boneless pork loin (about 3 ½ to 4 pounds)
-
2
teaspoons
kosher salt
-
1
tablespoon
canola oil
-
½
cup
chicken stock or water or light beer
The vegetables
-
4
pieces
carrots (scrubbed, halved lengthwise if large, and cut into thin coins)
-
1
piece
yellow onion (diced)
-
3
cloves
garlic (minced)
The spices
-
1
tablespoon
ground chile powder
-
1
tablespoon
ground cumin
-
1
teaspoon
dried oregano
The sauces
-
16
ounces
prepared salsa verde
-
10
ounces
green enchilada sauce
-
4
ounces
chopped green chiles
For serving (optional)
-
to taste
flour or corn tortillas (warmed)
-
to taste
plain Greek yogurt or sour cream
-
to taste
pickled onions
-
to taste
chopped fresh cilantro
-
to taste
diced avocado
-
to taste
crumbled queso fresco or feta
-
to taste
thinly sliced radishes
-
to taste
lime wedges
Instructions
- Trim and cut the pork into 1-inch chunks and season with salt.
- Brown the pork in batches in a skillet, then transfer to a slow cooker.
- Scrape the skillet to deglaze, then add the carrots and onions, sautéing until browned.
- Stir in the garlic and spices, cooking until fragrant, then add to the slow cooker.
- Add the salsa, enchilada sauce, and green chiles to the slow cooker and stir.
- Cover and cook on low for 3 to 4 hours until the pork is tender.
- Stir the mixture before serving and enjoy with warm tortillas and toppings.
Nutrition Facts (estimated)
Servings
10
Calories
358
Total fat
11g
Total carbohydrates
10g
Total protein
50g
Sodium
20mg
Cholesterol
138mg
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