Slow-Cooked Pork Verde Recipe

Slow-Cooked Pork Verde Recipe photo by Taste of Home

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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

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Slow-Cooked Pork Verde Recipe

Prep: 15 min. Cook: 4-1/2 hours

Yield: 8 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 roast to a serving platter; keep warm.
Skim fat from cooking juices. Transfer the 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. Yield: 8 servings.

Leftover: Pork Panini & Spiced Fries

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