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Slow-Cooked Pork Verde

Name: Slow-Cooked Pork Verde
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings.
Cuisine: North America, Mexican
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

15 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 6 hours

Makes

8 servings

Comforting and hearty, our favorite midweek entree is perfect cool weather fare. Serve with French bread and a green salad for a well-rounded supper. —Taste of Home Test Kitchen

Slow-Cooked Pork Verde Recipe photo by Taste of Home

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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 until tender, 6-8 hours. 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 until thickened, 2 minutes. Serve with meat and rice.

Nutrition Facts

1 serving: 346 calories, 18g fat (6g saturated fat), 101mg cholesterol, 384mg sodium, 13g carbohydrate (2g sugars, 3g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Slow-Cooked Pork Verde

Total Time

Makes

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