Pork Chile Verde
Panama Pork Stew – A delicious recipe for the slow cooker
Make sure you trim all visible fat from the pork shoulder or butt.
You will be dreaming of sandy beaches and fruity umbrella drinks when you present this delicious pork tenderloin as your main dish.
A succulent, savory Mexican dish!
- 3-4 Pounds Pork shoulder or butt roast
- 1 Cup Onion, sliced
- 2 Cups Salsa verde
- 1 Cup Refried beans (optional)
- 1 Cup Black beans (optional)
- 1 Cup Cheese
- 8 Ounces Sour cream
Place everything except cheese, sour cream, and beans in the slow cooker and cook it on high for about 6 hours.
Shred the pork when itâ€™s done and serve in or on top of flour tortillas with cheese, sour cream, refried or black beans.
Leave a Review
You must be logged in to post a comment.