Slow-Cooked Pork Verde Recipe

Slow-Cooked Pork Verde RecipePhoto by: Taste of Home Slow-Cooked Pork Verde Recipe Rating 4

Read reviews (17)

Rate recipe

Comforting and hearty, this midweek entree is perfect winter fare. Serve with French bread and a salad for a well-rounded supper. Taste of Home Test Kitchen

This recipe is:

Diabetic Friendly

 17
[X]

Rate Slow-Cooked Pork Verde Recipe

Click on stars to rate
 
Would you make this recipe again?
[X]
Slow-Cooked Pork Verde Recipe
  • Prep: 15 min. Cook: 4-1/2 hours
  • Yield: 4 Servings
    •
15 270 285

Ingredients

  • 3 medium carrots, sliced
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) green enchilada sauce
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • Hot cooked rice

Directions

  • Place carrots in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Add the beans, enchilada sauce and cilantro. Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer reads 160°.
  • Remove one half of roast to a serving platter; keep warm. Set aside remaining half to cool.
  • Skim fat from cooking juices. Transfer the remaining cooking liquid, carrots and beans to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and rice.
  • Cover and refrigerate reserved meat for Pork Panini & Spiced Fries (recipe on page 00) or save for another use. Yield: 4 servings.

Nutritional Facts 6 ounces cooked pork with 3/4 cup sauce (calculated without rice) equals 322 calories, 12 g fat (4 g saturated fat), 70 mg cholesterol, 675 mg sodium, 24 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Slow-Cooked Pork Verde in Simple & Delicious January/February 2010, p12

Healthy Cooking

Featured Videos

  • Orange Pork Shoulder Tacos
  • Healthy Cooking Tips
  • Light and Healthy Penne
  • Healthy Boardwalk Corndogs
  • Delicious Healthy Smoothie
  • Healthy Fruit Smoothies
  • Healthy Santa Fe Wraps
  • Goody Two Chews
  • The Ultimate Breakfast Burrito
  • Roasted Ratatouille Tart
  • Mango Salsa
  • Double Chocolate Pudding Pie
  • Whole Wheat Pasta Salad
  • Grilled Cinnamon Mint Peaches
  • Trail Mix
  • Spinach with Shallots and Garlic
  • Spinach Salad With Prosciutto
  • Broccoli and Cheddar Frittata
  • Comfort Food Diet Family Edition
  • Pork Teriyaki

Menus and More

Comfort Food Diet

Try the Taste of Home Comfort Food Diet Online FREE for 7 days! It's an easy-to-follow diet plan you can do while enjoying delicious dishes!

Learn More >

New! Taste of Home Recipe Box

Organize your recipes into folders, personalize with notes, and easily share with friends.

Learn More >

More Ways to get Taste of Home Recipes

Reviews for Slow-Cooked Pork Verde (17)

Slow-Cooked Pork Verde Recipe

Slow-Cooked Pork Verde

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe


Reviewed on Feb. 15, 2012 by williamsegraves

This was fantastic!! I will definitely be making this again. To add some spice, I added a small can of chopped green chile and some crushed red chiles.


Reviewed on Jan. 28, 2012 by flyovergirl

Great recipe - it was just delicious! I did change the recipe a bit-used a 16 oz jar of green salsa instead of the enchilada sauce. I do have some advice, however. a 4-1/2 pork roast cooked 3-4 hours on low (as instructed) left me with nearly raw meat. Either cook on high for that time or on low 7-8 hours. Still, the roast was very moist, infused with the flavors of the salsa and cilantro and was mouthwatering. Definately will do this again!


Reviewed on Jan. 23, 2012 by BadKarma

Served with yellow (safron) rice, Refried beans and tortillas. very good


Reviewed on Jan. 23, 2012 by califdreamin@nemont.net

I made this in a dutch oven, cutting the pork into 2" chunks and browning before adding the enchilada sauce and some water. I also threw in some dried onions, after reading reviews from others. It didn't have quite enough kick for us, so I added some green chili sauce and then a can of chopped chilies. And a ittle salt. I served it with flour tortillas. With all this added, it was good enough. I love regular green chili verde, and this is a nice variation.


Reviewed on Jan. 21, 2012 by uulator1

I will try this recipe...it sounds quite good. As for not be diabetic friendly...I disagree...in the first place, diabetics are now being told to count carbs...not go by all those exchanges as was taught in the past. Carb counting is more accurate and less of a hassle...thus making glucose control much simpler. As there are only 3 carrots in the entire recipe...unless you are planning to eat the entire dish at one time ...and alone, the amount of carrot you would consume would be small. My husband is diabetic with good control and he eats servings of many things. Including carrots both cooked and raw.


Reviewed on Jan. 21, 2012 by jackiegene

I was looking for something just like this. THANK YOU! I will let you know how ours turns out. I am excited. THANKS!!!!


Reviewed on Jan. 21, 2012 by s_holmes@suddenlink.net

@travlnman02:

I do not question any professional dietary advice you may have individually received. However, your implication that all Type II diabetics must totally avoid carrots and cornstarch is not accurate. Carrots are rich in many nutrients, especially beta carotene. They can help lower blood pressure, and they also contain fiber. This recipe is not off-limits to all diabetics. It contains only 1-1/2 starch exchanges per serving, some of which are found in the beans. The amount of cornstarch (1 tablespoon) divided among the 4 servings is very small. As a Type II diabetic for over 30 years, I have never been medically advised to eliminate carrots, and I?ve been told to limit refined starches, not avoid them altogether. But each of us should follow our own medical requirements. This recipe may not be appropriate for your case, but I hate to see a good recipe rated low based on inaccurate information.


Reviewed on Jan. 21, 2012 by Travlnman02

Diabetics are told to not eat cooked carrots because they raise the sugar level in the blood. Cornstarch is another contibutor to a raise in the blood sugar as well as the rice. I am a type II Diabetic and do not use Carrots or Cornstarch in anything I prepare for this reason. I do eat rice but not white rice and only one half cup serving when I do. This recipe as given is not Diabetic Friendly.


Reviewed on Aug. 25, 2011 by mnccaleb

Very good recipe!!


Reviewed on Mar. 07, 2011 by twestmo

A great recipe. I added a sliced onion and made this recipe twice, once using a bear roast and once with an elk roast. This is a great recipe for wild game. I served it with yellow rice.

View all >
Page:
12
 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer

Top Recipe Collections

Mardi Gras Recipes , Cajun Recipes , Chicken Recipes , Slow Cooker Recipes , Casseroles , Pork Chop Recipes , Chili Recipes , Meatloaf Recipes , Banana Bread Recipes , Lasagna Recipes , Macaroni and Cheese Recipes , Chili Recipes , Meatball Recipes , Appetizers , Cakes , St. Patrick's Day Recipes
Advanced Search >   Browse Recipes >
Advertise with us
ADVERTISEMENT

Follow Us
Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT