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

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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
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

Sweet White Wine

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


Reviews for Slow-Cooked Pork Verde

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
babs4 User ID: 7346886 188728
Reviewed Jul. 22, 2013

"easy and family loves it"

MY REVIEW
williamsegraves User ID: 3296408 128096
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
flyovergirl User ID: 6058369 128092
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
BadKarma User ID: 6230485 145807
Reviewed Jan. 23, 2012

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

MY REVIEW
califdreamin@nemont.net User ID: 2061061 128086
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."

MY REVIEW
uulator1 User ID: 3375118 169075
Reviewed Jan. 21, 2012

"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."

MY REVIEW
jackiegene User ID: 4479858 105019
Reviewed Jan. 21, 2012

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

MY REVIEW
s_holmes@suddenlink.net User ID: 3346944 174549
Reviewed Jan. 21, 2012

"@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."

MY REVIEW
Travlnman02 User ID: 5805527 174545
Reviewed Jan. 21, 2012

"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."

MY REVIEW
mnccaleb User ID: 4255057 105018
Reviewed Aug. 25, 2011

"Very good recipe!!"

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