Pork Chile Verde

  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars
Rate this Recipe

Similar...

Shredded Pork Loin Roast

Cook once and serve multiple ways? Yes, please! We like to get a LARGE roast and turn our leftovers into MAKEOVERS by serving the same main dish a variety of...

Honey Mustard Pork Chops

White Wine (I used Riesling), Cream of Celery Soup (Can use Cream of Mushroom), Honey Mustard, Minced Garlic, Pork Chops (3/4 inch thick), Salt, and Pepper

Slow Cooked Barbeque Sandwiches

Easy and delicious way to cook barbeque sandwiches, cook them in the slow cooker

Prep Time 10
Cook Time 6 hours
Temp High

A succulent, savory Mexican dish!

Ingredients

  • 3-4 Pounds Pork shoulder or butt roast
  • 1 Cup Onion, sliced
  • 2 Cups Salsa verde
  • Tortillas
  • 1 Cup Refried beans (optional)
  • 1 Cup Black beans (optional)
  • 1 Cup Cheese
  • 8 Ounces Sour cream

Directions

  1. Step One

    Place everything except cheese, sour cream, and beans in the slow cooker and cook it on high for about 6 hours.

  2. Step Two

    Shred the pork when it’s done and serve in or on top of flour tortillas with cheese, sour cream, refried or black beans.

Crockin' Reviews Add Review
  1. Crockin Girls

    Crockin Girls

    Oops, no! We’ll get this updated, asap! Thanks! The beans, cheese, and sour cream are toppings. Thanks, girl!

  2. Kari

    Do you put EVERYTHING in the crockpot? Including beans, cheese and sour cream, or are those the toppings? Thanks!

Leave a Review

You must be logged in to post a comment.