SALSA VERDE PORK
Quick prep work leads to succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husband's favorite way is simply right out of the pot. I can't trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two.
Provided by GANGBrown
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 6
Number Of Ingredients 3
Steps:
- Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
- Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
- Cook on Low for 5 hours.
- Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 3.6 g, Cholesterol 106.4 mg, Fat 14.6 g, Protein 38.5 g, SaturatedFat 4.7 g, Sodium 237.6 mg, Sugar 1.8 g
LOW & SLOW PORK VERDE
My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. -Val Ruble, Ava, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.
Nutrition Facts : Calories 349 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 872mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
CHILI VERDE PORK
Provided by Guy Fieri
Time 1h40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
- Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
- Add pork butt to Dutch oven and cook over high heat until browned on all sides
- Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
- Let simmer for 1 hour.
VERDE PORK STREET TACOS
Provided by Food Network
Time 6h30m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- 1. Season pork generously with salt and pepper. In a skillet over medium high heat, sear pork until brown on all sides. Transfer to slow cooker, pour salsa verde over top and cover. Cook for up to 8 hours on low, or 5-6 hours on high. Once cooked, shred meat with two forks inside the slow cooker. 2. Meanwhile, in a mixing bowl, combine sugar and vinegar. Add red onions and marinate for at least 30 minutes or up to 8 hours in the refrigerator. To serve, fill tortillas with the pork and top with pickled red onions, crumbled Oaxaca cheese and chopped cilantro.
- 1. Great for a dinner, or a get-together! 2. This is great in tacos, but can also be used for enchiladas, burritos or even a nacho topping!
WW VERDE PORK
Make and share this Ww Verde Pork recipe from Food.com.
Provided by SuperSpike
Categories Pork
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Evenly season pork with spices and cook in a crockpot.
- If you serve on corn tortillas add 1 point per serving.
Nutrition Facts : Calories 181.7, Fat 7.4, SaturatedFat 2.5, Cholesterol 72.6, Sodium 692.3, Carbohydrate 3, Fiber 0.3, Sugar 1, Protein 24.2
ULTIMATE PORK CHILE VERDE
The one and only time my dad cooks each year is to make this for my birthday! I can't even express how good it is. I finally snatched the recipe with all the secret touches and served it for a dinner party. Just as I had hoped it was a huge hit, everyone went wide eyed and back for seconds. It seems like a lot of steps because I don't want to leave out the tips that make this great. Really it's pretty easy, read through instructions before you begin. This recipe feeds an army so I always put leftovers in ziploc bags and freeze for later or put on top of nachos the next day!
Provided by Amber C.
Categories For Large Groups
Time 3h45m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- You can cook your roast however you like, I always use my crock pot. Slice 1 large onion in rings, put on bottom of pot, add roast then 3/4 c water mixed with 2 Tbs reduced sodium soy sauce, cut small slits on top of roast and fill with 1 clove minced garlic. Cook on low 6-7 hours. If not fully cooked don't worry it will cook through when simmered later on.
- Bring chicken broth in a large stock pot to a boil add tomatillos and boil until they just start to soften and skins start splitting open.
- Leaving broth in pot take out tomatillos and put in a blender or food processor along with chopped cilantro leaves, puree. Set aside.
- Meanwhile arrange poblano, yellow and jalapeno peppers on a large greased sheet pan, put under broiler in oven until they start getting dark, soft and bubbly, turn and repeat on other side until done.
- Seed and chop poblano and yellow peppers, seed and dice jalapenos, leave one jalapeno with seeds (if you like it really spicy adjust jalapenos to your taste).
- In a frying pan add veg oil, cook chopped onion and garlic. Season with sea salt and a little pepper, cook until onions are tender. Add cumin.
- Add onion mix to chicken stock
- Stir in pork, you may not need to use the full 5-6 lbs. Some roasts have more meat than others. I have used the full roast before and half a roast that produced the same amount of meat. Add half and go from there.
- Add peppers and tomatillo/cilantro puree.
- Simmer for 3-4 hrs to thicken. If chile verde sauce is not thick enough add a little instant mashed potatoes until desired thickness is reached.
- On a flour tortilla add shredded cheese and a spoonful of chile verde, roll and smother top with more chile verde and lots of cheese.
- Put under broiler in oven to melt cheese and serve!
- *I usually make the day before and put in fridge (it tastes better the second day) then just heat, put on tortillas and serve!*.
Nutrition Facts : Calories 494.5, Fat 24.6, SaturatedFat 11.7, Cholesterol 111.9, Sodium 1195.7, Carbohydrate 25.1, Fiber 3, Sugar 5.5, Protein 42.2
SLOW-COOKED PORK VERDE
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
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- 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 : Calories 346 calories, Fat 18g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 384mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
SLOW COOKER PORK CHILE VERDE
I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.
Provided by Squirrel Beebz
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 7h45m
Yield 12
Number Of Ingredients 13
Steps:
- Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
- Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
- Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
- Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
- Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
- Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.
Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g
PORK CHILE VERDE
The winner of the Martha Stewart Recipe Bowl is Lisa Ruiz from Henderson, NV. This is her prize-winning recipe.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 12
Steps:
- Put peeled and rinsed tomatillos into a blender with just enough water to blend into a puree. Set aside. Heat olive oil in a large stock pot. Saute onion until slightly browned.
- Add chopped jalapeno and garlic. Saute a few minutes more. Add pork and brown on both sides. Salt and pepper meat to taste. Add green chilies, pureed tomatillos and oregano. Simmer uncovered for 1 to 1 1/2 hours, stirring often until liquid is reduced. Add freshly chopped cilantro just before serving.
- Garnish with shredded sharp cheddar cheese and sour cream if desired.
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