Name: Pork Chile Verde
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6
Ingredients: 4 tbsp oil; 2 lb pork tenderloin; 1 tsp salt; 1/2 tsp pepper; 1 tbsp dried minced onion; 1 onion; 1 cup celery; 1 jalapeño pepper; 3 clove garlic; 16 oz tomatillo or green salsa; 10 oz mild green enchilada sauce; 15 oz fire roasted diced tomatoes; 1 cup chicken broth; 3 cup cooked white rice; avocado; sour cream; fresh cilantro

Pork Chile Verde

Author: ajhataway Cooking Method: Slow Cooker, Stovetop Courses: Main Dish, Pork, Soups Recipe Keys: Slow Cooker

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Prep Time 15 mins Cook Time 6 hrs Total Time 6 hrs 15 mins Servings: 6

Instructions

Add 2 tablespoons vegetable oil to a large sauté pan and place over medium-high heat. Add the chopped pork and season with salt and pepper. Cook and stir until lightly browned. Add the dried minced onion and cook and stir for another minute or two. Transfer the pork to the slow cooker.
Add the remaining vegetable oil to the same sauté pan and place it over medium heat. Add the onions, celery, garlic, and jalapeno. Cook and stir for two to three minutes, until the vegetables have softened a bit. Transfer the vegetables to the slow cooker with the browned pork.
Add the green salsa, green enchilada sauce, diced tomatoes, and chicken broth and stir to combine. Place the lid on the slow cooker and cook on high for one hour. Turn to low and cook for an additional 5 to 6 hours or until the pork is fork tender.
Serve over rice with additional toppings, if desired.

Pork Chile Verde

Pork Chile Verde

Ingredients

Instructions

Add 2 tablespoons vegetable oil to a large sauté pan and place over medium-high heat. Add the chopped pork and season with salt and pepper. Cook and stir until lightly browned. Add the dried minced onion and cook and stir for another minute or two. Transfer the pork to the slow cooker.

Add the remaining vegetable oil to the same sauté pan and place it over medium heat. Add the onions, celery, garlic, and jalapeno. Cook and stir for two to three minutes, until the vegetables have softened a bit. Transfer the vegetables to the slow cooker with the browned pork.

Add the green salsa, green enchilada sauce, diced tomatoes, and chicken broth and stir to combine. Place the lid on the slow cooker and cook on high for one hour. Turn to low and cook for an additional 5 to 6 hours or until the pork is fork tender.

Serve over rice with additional toppings, if desired.

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