Slow Cooker Chile Verde (Green Chile) recipe
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Ingredients
- 1 cup all-purpose flour, or as needed 5 pounds boneless pork shoulder, cut into cubes 3 tablespoons olive oil 1 yellow onion, chopped 2 (16 ounce) jars salsa verde (such as Herdez®) 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®) 1 (4 ounce) can diced jalapeno peppers, or to taste 1 (4 ounce) can diced green chiles 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin
Nutrition Info
- 505.3 caloriescarbohydrate: 25.5 gcholesterol: 112.8 mgfat: 26.8 gfiber: 1.9 gprotein: 36.7 gsaturatedFat: 8.5 gservingSize: -sodium: 989.3 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Chile Verde (Green Chile)
Directions
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Spread flour into a shallow bowl. Dredge pork cubes in flour to coat.
Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork, cook and stir until pork is browned on all sides, 5 to 7 minutes.
Transfer pork-and-onion mixture to a slow cooker. Stir salsa verde, diced tomatoes with green chile peppers, diced jalapeno peppers, diced green chiles, garlic, oregano, and cumin into the pork mixture.
Cook on Low for 6 hours.