Main Dishes
Slow Cooker Pork Chile Verde
INGREDIENTS
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2 tablespoons olive oil
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1 ½ pounds boneless pork sirloin roast, cut into 2- to 3-inch pieces
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2 cups chopped onion
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2 cups cubed Yukon gold potatoes (1 inch)
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1 large fresh jalapeño, chopped (about ¼ cup)
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2 cloves garlic, finely chopped
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4 cans (7 ounces each) salsa verde
- 1 ½ teaspoons Maggi® Granulated Chicken Flavor Bouillon
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4 cups hot, cooked rice
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Cilantro leaves for garnish
Make It
Step 1
Heat oil in a large cast iron skillet over medium heat. Add pork; cook, stirring frequently, for about 5 minutes or until pork is brown on all sides.
Step 2
Transfer pork to slow cooker. Add onion, potatoes, jalapeño and garlic. Stir in salsa verde and bouillon; cover.
Step 3
Cook on high for 6 hours or until fork tender.
Step 4
Shred pork with two forks. Serve over rice; garnish with cilantro.
