Easy Chili Verde
TOTAL TIME: Prep: 10 min. Cook: 5 hours
YIELD: 12 servings (3 quarts).
I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. —Julie Rowland, Salt Lake City, Utah
Ingredients
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1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces
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3 cans (10 ounces each) green enchilada sauce
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1 cup salsa verde
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1 can (4 ounces) chopped green chiles
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1/2 teaspoon salt
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Hot cooked rice
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Sour cream, optional
Directions
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1.
In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.
Nutrition Facts
1 cup (calculated without rice and sour cream): 287 calories, 17g fat (5g saturated fat), 90mg cholesterol, 729mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 27g protein.
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