This is an easy and tasty version of chile verde that I adapted from a slow cooker cookbook. This keeps very well for 3-4 days, and honestly tastes as good if not better reheated. You can also serve it inside tortillas as a taco or burrito for a second meal. Enjoy!
- 2 tablespoons vegetable oil, divided
- 3 lbs fresh lean boneless pork butt, cut into cubes
- 2 medium white onions, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 3/4 teaspoon dried oregano leaves
- 1 (8 ounce) can tomatillos, drained & chopped or 1 cup husked and chopped fresh tomatillo
- 1 (4 ounce) can chopped green chilies, drained
- 1/2 cup chicken broth
- 1 large tomato, peeled and coarsely chopped
- 1/4 cup fresh cilantro, chopped or 1/2 teaspoon ground coriander
- 2 teaspoons lime juice
- 4 cups cooked brown rice (or white rice if you prefer)
- For Garnish
- 1 cup chopped avocado
- 1/2 cup chopped cilantro
- 1/4 cup sour cream
- Lime wedges
- Chili sauce (e.g. Tapatio or similar)
- Heat 1 tablespoon oil in large skillet over medium heat.
- Add pork; cook 10 minutes or until browned on all sides. Remove and set aside.
- Heat remaining 1 tablespoon oil in skillet. Add onions, garlic, cumin, and oregano; cook and stir 2 minutes or until soft.
- Combine pork, onion mixture and remaining ingredients except rice and garnishes in a slow cooker; mix well.
- Cover and cook on low 5 hours or until pork is tender and barely pink in center.
- Serve in bowls over the cooked rice and garnish.
|Amount Per Serving||%DV|
|Serving Size 216g|
|Recipe makes 12 servings|
|Calories from Fat 90||38%|
|Total Fat 10.14g||13%|
|Saturated Fat 2.66g||11%|
|Trans Fat 0.09g|
|Total Carbs 19.75g||5%|
|Dietary Fiber 2.8g||9%|