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Slow-Cooked Pork Verde

Slow-Cooked Pork Verde
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
4 ServingsPrep: 15 min. Cook: 4-1/2 hours

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.
© Taste of Home 2012

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Slow-Cooked Pork Verde (continued)

Nutrition 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2012