Slow-Cooked Pork Verde

Name: Slow-Cooked Pork Verde
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 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

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

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 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.

Originally published as Slow Cooked Pork in Simple & Delicious January/February 2010

Reviews

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Average Rating:

lolohiser

Jan 19, 2017

Tried. More later.
babs4

Jul 22, 2013

easy and family loves it
williamsegraves

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.
flyovergirl

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!
BadKarma

Jan 23, 2012

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

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.
uulator1

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.
jackiegene

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!!!!
s_holmes

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.
Travlnman02

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.