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Slow-Cooked Pork Verde Recipe
Slow-Cooked Pork Verde Recipe photo by Taste of Home

Slow-Cooked Pork Verde Recipe

Read Reviews (18)
4 18
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours
MAKES: 8 servings

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

  1. 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.
  2. 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.
Originally published as Slow-Cooked Pork Verde in Simple & Delicious January/February 2010, p12

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Slow-Cooked Pork Verde(18)

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (5)
3 Star
 (1)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
Reviewed Jul. 22, 2013

easy and family loves it

MY REVIEW
Reviewed Feb. 15, 2012

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.

MY REVIEW
Reviewed Jan. 28, 2012

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!

MY REVIEW
Reviewed Jan. 23, 2012

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

MY REVIEW
Reviewed Jan. 23, 2012

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.

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