Wednesday, September 24, 2014

Salsa Verde Pork Chili

This was the perfect dish for the first day of Fall!!!  It's a one pot dinner and so simple and delicious!  LOVE LOVE LOVE  This recipe makes ALOT of food.  I froze half of it for a later time and still had enough for three adults and lunch leftovers!

  • 2-3 pound pork shoulder roast
  • 1 16 oz jar salsa Verde
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans white beans
  • 1 small can diced green chilies
  • 1 can diced tomatillos
  • salt and pepper, to taste
  • Cumin, to taste
  • 1/2 teaspoon cinnamon
  • Green onions and Sour Cream for garnish

  1. Place shoulder roast in an lightly oiled crock pot and sprinkle with cumin, salt and pepper.
  2. Top roast with onions, garlic, beans, chilies and tomatillos.
  3. Pour salsa over the top.
  4. Fill the jar half way with water and add to crock. 
  5. Sprinkle with cinnamon.
  6. Cook on low for 6-8 hours.
  7. Remove roast and shred.
  8. Add shredded pork back to pot and stir.
  9. Serve with green onions and sour cream

Cookers Note: I used raw beans and fresh yellow tomatoes from the garden.  I rinsed then boiled one cup of white beans for 5 minutes before adding to crock.  I placed the tomatoes in a bowl of boiling water for 1 minute then placed in a bowl of ice water.  After tomatoes were cooled I peeled and diced.

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