{"id":84619,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/low-slow-pork-verde\/"},"modified":"2025-02-19T19:57:51","modified_gmt":"2025-02-20T01:57:51","slug":"low-slow-pork-verde","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/low-slow-pork-verde\/","title":{"rendered":"Chile Verde Pork"},"content":{"rendered":"<p>Our kind of dish is flavorful, lasts a long time and comes together without requiring much from us. Chile verde pork ticks all those boxes. A Mexican stew, it unites tender pieces of pork with the slightly spicy flavors of salsa verde, which features tomatillos, green chiles and garlic. We love to serve this over a <a href=\"https:\/\/www.tasteofhome.com\/collection\/grits-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/grits-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">bowl of grits<\/a> with a dollop of sour cream, but you can vary up leftovers, so one meal becomes many.<\/p>\n<p>We make this chili verde pork in a slow cooker, but you can also make it in an Instant Pot or on the stove, depending on what you have at home.<\/p>\n<h2>Chile Verde Pork Ingredients<\/h2>\n<ul>\n<li><strong>Pork shoulder butt roast:\u00a0<\/strong>This is a fattier cut of meat, which is what you want. During this low and slow cooking process, the fat renders, and the meat becomes tender.<\/li>\n<li><strong>Onion:\u00a0<\/strong>Onion adds savory complexity to the overall dish. Use a yellow or sweet variety.<\/li>\n<li><strong>Salsa verde: <\/strong>This key component of flavor in the dish adds spice and a little bit of smokiness, though\u00a0the final outcome will depend on the brand. You can also make your own <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fresh-salsa-verde\/\" data-name=\"www.tasteofhome.com\/recipes\/fresh-salsa-verde\/\" data-module=\"content engagement\" data-position=\"embedded links\">salsa verde<\/a>.<\/li>\n<li><strong>Green chiles:\u00a0<\/strong>These add a little bit of spice and some smokiness to the dish, helping accentuate the green chile flavor within the salsa verde.<\/li>\n<li><strong>Ground cumin:\u00a0<\/strong>Earthy and deep, cumin is a staple within many Mexican dishes, and it helps bolster the other flavors in this chile verde crockpot pork.<\/li>\n<li><strong>Dried oregano:\u00a0<\/strong>Oregano complements acidic flavors, like the tomatillos and lime within the salsa verde.<\/li>\n<li><strong>Crushed red pepper flakes: <\/strong>This is another source of spice. You can adjust as needed, based on your preferences.<\/li>\n<li><strong>Ground cinnamon:\u00a0<\/strong>With a hint of sweetness, <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-cinnamon\/\" data-name=\"www.tasteofhome.com\/article\/types-of-cinnamon\/\" data-module=\"content engagement\" data-position=\"embedded links\">cinnamon<\/a> can help boost savory and meaty flavors (just as well as it excels in baked goods).<\/li>\n<li><strong>Fresh cilantro:\u00a0<\/strong>This will be served on top of the finished dish. If you don&#8217;t like <a href=\"https:\/\/www.tasteofhome.com\/article\/coriander-vs-cilantro\/\" data-name=\"www.tasteofhome.com\/article\/coriander-vs-cilantro\/\" data-module=\"content engagement\" data-position=\"embedded links\">cilantro<\/a>, you can easily omit it.<\/li>\n<li><strong>Hot cooked grits:\u00a0<\/strong><a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-grits\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooker-grits\/\" data-module=\"content engagement\" data-position=\"embedded links\">Mild and creamy grits<\/a> add heartiness to your dish and help balance the spice.<\/li>\n<li><strong>Sour cream:\u00a0<\/strong>This is an optional topping, but it provides a cool creaminess.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the meat<\/h3>\n<p>Place the pork and onion in a 4-quart slow cooker.<\/p>\n<h3>Step 2: Make the sauce<\/h3>\n<p>In a small bowl, combine the salsa verde, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon, then pour this over the meat. Cook the meat, covered, on low for five to six hours, or until the meat is tender.<\/p>\n<h3>Step 3: Shred the pork<\/h3>\n<p>Remove the roast and let it cool slightly. Skim the fat from the cooking juices. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-shred-chicken-3-super-speedy-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-shred-chicken-3-super-speedy-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\">Shred the meat<\/a> with two forks.<\/p>\n<h3>Step 4: Heat and garnish<\/h3>\n<p>Return the shredded pork to the slow cooker, and let it heat through. Stir in the cilantro. Serve with grits and, if desired, sour cream.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2115662 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Chile-Verde-Pork_FT25_188873_EC_0207_2.jpg?fit=700%2C1024\" alt=\"Chile Verde Pork\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Chile Verde Pork Variations<\/h2>\n<ul>\n<li><strong>Best for breakfast:\u00a0<\/strong>For a savory breakfast, mix leftover chili verde pork into your morning eggs.<\/li>\n<li><strong>Squeeze on some zest:\u00a0<\/strong>Top the dish with a spritz of fresh lime to brighten up the flavors.<\/li>\n<li><strong>Use fresh chiles:<\/strong> Add fresh, chopped <a href=\"https:\/\/www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-name=\"www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-module=\"content engagement\" data-position=\"embedded links\">chile peppers<\/a> to your pork chile verde recipe for extra flavor and spice. We recommend poblanos, which are bigger on flavor, or jalapenos, which are bigger on heat. If you&#8217;re using a spicier pepper like a jalapeno, make sure to wear plastic gloves and carefully wash your hands afterward because of the spicy oils.<\/li>\n<li><strong>Swap your starches:\u00a0<\/strong>Instead of grits, you could also serve your pork chile verde over rice or pasta.<\/li>\n<\/ul>\n<h2>How to Store Chile Verde Pork<\/h2>\n<p>Chile verde slow-cooker pork will last in the fridge for up to five days. Just make sure to store it in an airtight container. You can warm it up in the microwave or on the stovetop.<\/p>\n<h3>Can you freeze chili verde pork?<\/h3>\n<p>Let your meat cool, then freeze it in freezer-friendly containers for up to three months. When you&#8217;re ready to eat it, thaw it in the fridge overnight. Reheat it either in the microwave, covered, or on the stovetop until heated through.<\/p>\n<h2>Chile Verde Pork Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2115663 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Chile-Verde-Pork_FT25_188873_EC_0207_3.jpg?fit=700%2C1024\" alt=\"Chile Verde Pork\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How spicy is this chile verde pork?<\/h3>\n<p>The main spice comes from your salsa verde, so it does partially depend on the spice level of that. You can add more peppers to homemade salsa verde or include more fresh peppers in the dish itself. To get the most spice from your peppers, include the veins and seeds.<\/p>\n<h3>Can I make this recipe if I don&#8217;t have a slow cooker?<\/h3>\n<p>You can also make this in an Instant Pot or pressure cooker, or on the stove. If you&#8217;re cooking it on the stove, we recommend searing the pork first, and it may be helpful to add chicken broth when simmering the meat.<\/p>\n<h3>What are some other ways I can enjoy my chili pork verde?<\/h3>\n<p>You can use leftovers in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooked-pork-tacos\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooked-pork-tacos\/\" data-module=\"content engagement\" data-position=\"embedded links\">slow-cooked pork tacos<\/a> or in a sandwich. They can also be repurposed as a base for a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-white-chili\/\" data-name=\"www.tasteofhome.com\/recipes\/creamy-white-chili\/\" data-module=\"content engagement\" data-position=\"embedded links\">white chili<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. \u2014Val Ruble, Ava, Missouri<\/p>\n","protected":false},"author":7061,"featured_media":2115889,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304328,305271,304292,305487,304338,304515,304390,304343,304180,303966,304368,303887,306848,304268,307307,305383,305374,307383,307400,306441,324623,304388,304078,304560,304150,303883,304403],"categories-v2":[308623,308988,308984,308481,309216,308305,310796,308992,308880,308761,308993,309462,308495,308745,308478,309603,259483,310342,309391,309381,310410,310430,312419,309177,308752,308698,309004,308915,309434,308476,308812],"coauthors":[51494],"recommended_recipes":[{"post_title":"Pork Burgers","post_link":"\/recipes\/grilled-pork-burgers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grilled-Pork-Burgers_EXPS_FT24_43741_ST_0329_1.jpg"},{"post_title":"Pork and Green Chile Casserole","post_link":"\/recipes\/pork-and-green-chile-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pork-and-Green-Chili-Casserole_EXPS_OPBZ18_1218_E06_05_5b.jpg"},{"post_title":"Pork Burritos","post_link":"\/recipes\/pork-bean-rice-burritos\/","post_image":"\/wp-content\/uploads\/2024\/10\/Pork-Bean-Rice-Burritos_EXPS_TOHD24_177022_DianaChistruga.jpg"},{"post_title":"Pork Chili","post_link":"\/recipes\/pork-chili\/","post_image":"\/wp-content\/uploads\/2025\/03\/EXPS_TOHD24_6995_IsabellaCassini_12.jpg"},{"post_title":"Pork with Mustard Sauce","post_link":"\/recipes\/pork-with-mustard-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pork-with-Mustard-Sauce_EXPS_SDDJ19_573_B07_17_8b.jpg"},{"post_title":"Green Chile Shredded Pork","post_link":"\/recipes\/green-chile-shredded-pork\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps156010_SD153319B10_07_6b.jpg"},{"post_title":"Chili Verde","post_link":"\/recipes\/chili-verde\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chili-Verde_EXPS_MTBZ20_3083_E02_27_2b.jpg"},{"post_title":"Pressure-Cooker Pork Chili Verde","post_link":"\/recipes\/pressure-cooker-pork-chili-verde\/","post_image":"\/wp-content\/uploads\/0001\/01\/Pressure-Cooker-Pork-Chili-Verde_EXPS_SCMBZ17_207925_B01_12_1b.jpg"},{"post_title":"Southwestern Pork Salad","post_link":"\/recipes\/southwestern-pork-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southwestern-Pork-Salad_EXPS_CWJJ19_661_B03_07_4b_rms.jpg"},{"post_title":"Mexican Pork","post_link":"\/recipes\/mexican-pork\/","post_image":"\/wp-content\/uploads\/2018\/12\/Mexican-Pork_EXPS_THFM19_141606_B09_25_3b.jpg"},{"post_title":"Mexican Pork Stew","post_link":"\/recipes\/mexican-pork-stew\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Conga Lime Pork","post_link":"\/recipes\/conga-lime-pork\/","post_image":"\/wp-content\/uploads\/2018\/01\/Conga-Lime-Pork_EXPS_SCBZ18_118402_C07_27__3b.jpg"},{"post_title":"Pork and Green Chile Stew","post_link":"\/recipes\/pork-and-green-chile-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pork-and-Green-Chili-Stew_EXPS_CWON19_98542_E06_06_5b.jpg"},{"post_title":"Pear 'n' Fennel Pork","post_link":"\/recipes\/pear-n-fennel-pork\/","post_image":"\/wp-content\/uploads\/2018\/05\/Pear-n-Fennel-Pork_EXPS_THSO18_25454_D04_20_7b.jpg"},{"post_title":"Grilled Pork with Pear Salsa","post_link":"\/recipes\/grilled-pork-with-pear-salsa\/","post_image":"\/wp-content\/uploads\/2017\/09\/Grilled-Pork-with-Pear-Salsa_exps14827_UG143377D01_23_1b_RMS.jpg"},{"post_title":"Pork with Pineapple Salsa","post_link":"\/recipes\/pork-with-pineapple-salsa\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pork-with-Pineapple-Salsa_exps21100_GPW2337930B01_03_1bC_RMS.jpg"},{"post_title":"Pork Roast Cubano","post_link":"\/recipes\/pork-roast-cubano\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pork-Roast-Cubano_exps113209_SD2778C04_12_4bC_RMS.jpg"},{"post_title":"Mexican Pork Roast","post_link":"\/recipes\/mexican-pork-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35996_RDSC1178124D57B.jpg"},{"post_title":"Pork Medallions in Green Peppercorn Sauce","post_link":"\/recipes\/pork-medallions-in-green-peppercorn-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Spicy Pork Chili","post_link":"\/recipes\/spicy-pork-chili\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps679_HWS2321910B05_02_4bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chile-Verde-Pork_EXPS_FT25_188873_EC_0207_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/low-slow-pork-verde\/","name":"Chile Verde Pork","datePublished":"2018-01-01","dateModified":"2025-02-19","prepTime":"PT15M","cookTime":"PT05H00M","totalTime":"PT05H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Chile-Verde-Pork_EXPS_FT25_188873_EC_0207_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This minimal-effort chile verde pork is a little spicy and very versatile, so you can transform one batch into a multitude of dishes.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the meat","text":"Place the pork and onion in a 4-quart slow cooker."},{"@type":"HowToStep","name":"Make the sauce","text":"In a small bowl, combine the salsa verde, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon, then pour this over the meat. Cook the meat, covered, on low for five to six hours, or until the meat is tender."},{"@type":"HowToStep","name":"Shred the pork","text":"Remove the roast and let it cool slightly. Skim the fat from the cooking juices. Shred the meat with two forks."},{"@type":"HowToStep","name":"Heat and garnish","text":"Return the shredded pork to the slow cooker, and let it heat through. Stir in the cilantro. Serve with grits and, if desired, sour cream.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Chile-Verde-Pork_FT25_188873_EC_0207_2.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Kim Bussing"}],"nutrition":{"@type":"NutritionInformation","calories":" 349 calories","fatContent":"20g fat (7g saturated fat)","cholesterolContent":"118mg cholesterol","sodiumContent":"872mg sodium","carbohydrateContent":"8g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"34g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.25,"reviewCount":8,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Madysen"},"reviewBody":"<p>It was pretty good. My store was out of boneless pork so it ended up being closer to a pork soup than pulled pork. Still delicious. I didn't use grits or\u00a0cilantro because I don't like grits and I have the gene where cilantro tastes like soup<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Elizabeth129"},"reviewBody":"<p>Meh. Maybe I did something wrong.<\/p><p><\/p><p>After the suggested cooking time, it was nothing like tender enough to shred. Gave it another hour, still not tender. Sliced it into chunks, and gave it another 45 minutes (fortunately I started very early). It was shreddable, but barely. Also, I'd never cooked pork butt before; I didn't realize it was such an extremely fatty cut. Which I know adds flavor, but there was just SO MUCH fat! I cut off as much as I could before starting, and I skimmed and skimmed at the end, and finally got the worst of it off the juices, but there was still a lot. Family mostly picked at it trying to cut off the big chunks of fat.<\/p><p><\/p><p>I've put it back in the crock pot and am hoping if I give it a while longer some of the fat will break down more. If it doesn't I may have to throw away the rest.<\/p><p><\/p><p>If I try it again, I might try it with something leaner, like a tenderloin. The flavor was quite nice, but it was just all about the fat.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"annrms"},"reviewBody":"Made ahead and stored meat and juice separately so I could defat it.  Mixed and heated through.  Served with TOH's Creamy Cheesy Grits.  Deliciously spicy and tender.  It's a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JerryHanson"},"reviewBody":"TOH is my go to site for recipes to adapt for steam pressure cooker canning.  This recipe is one of my favorites and is easily adapted to canning.  I do eliminate the cilantro - I'm one of the wierdos with DNA distaste.  Cilantro tastes STRONGLY of soap to me, and I serve it over steamed rice rather than grits.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KarenAlexander"},"reviewBody":"I thought I was the only one!    Agreed on the cilantro distaste!  It's just not something I can abide....and while I wouldn't agree with the \"SOAP\" analogy, it's just too strange and strong and overpowers EVERYTHING!   With all the wonderful other seasonings\/flavor in this recipe, I don't see the need for cilantro!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dglong"},"reviewBody":"I was disappointed with this recipe.  Not nearly as spicy as I was expecting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"angela32"},"reviewBody":"Very good and full of flavor!   The leftovers made wonderful sandwiches and I'll be using the rest for posole!  Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gussymo"},"reviewBody":"Delicious! Made exactly as recipe states.  Can definitely see where this would be a great base for white chili.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"188873","romance_copy_dek":"This minimal-effort chile verde pork is a little spicy and very versatile, so you can transform one batch into a multitude of dishes.","enhanced_recipe_title":"Chile Verde Pork","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 boneless pork shoulder butt roast (3-1\/2 to 4 pounds) ","IngredientText":"1 boneless pork shoulder butt roast (3-1\/2 to 4 pounds) "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large onion, chopped","IngredientText":"1 large onion, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 jar (16 ounces) salsa verde","IngredientText":"1 jar (16 ounces) salsa verde"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cans (4 ounces each) chopped green chiles","IngredientText":"2 cans (4 ounces each) chopped green chiles"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons ground cumin","IngredientText":"2 teaspoons ground cumin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried oregano","IngredientText":"1 teaspoon dried oregano"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon pepper","IngredientText":"1 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon crushed red pepper flakes","IngredientText":"1\/4 teaspoon crushed red pepper flakes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon ground cinnamon","IngredientText":"1\/8 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup minced fresh cilantro","IngredientText":"1\/4 cup minced fresh cilantro"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Hot cooked grits","IngredientText":"Hot cooked grits"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Sour cream, optional","IngredientText":"Sour cream, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chile-Verde-Pork_EXPS_FT25_188873_EC_0207_1.jpg","RecipeId":188873,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Chile Verde Pork Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Chile-Verde-Pork_EXPS_FT25_188873_EC_0207_1.jpg","ContributorId":null,"Firstname":"Val","Lastname":"Ruble","City":"Ava","StateDescription":"Missouri","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. 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