Chile Verde Pork

Total Time Prep: 15 min. Cook: 5 hours

Yield 8 servings

This minimal-effort chile verde pork is a little spicy and very versatile, so you can transform one batch into a multitude of dishes.

Ingredients

1 boneless pork shoulder butt roast (3-1/2 to 4 pounds)
1 large onion, chopped
1 jar (16 ounces) salsa verde
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
1/4 cup minced fresh cilantro
Hot cooked grits
Sour cream, optional

Directions

Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream.

Nutrition Facts

1 cup (calculated without grits and sour cream): 349 calories, 20g fat (7g saturated fat), 118mg cholesterol, 872mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 34g protein.

My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. —Val Ruble, Ava, Missouri

Recipe Creator