I love chili verde and I order it at restaurants whenever I can. A few years ago, I figured out how to make an easy, tasty version of my own. There are never leftovers when I make it for my family!
—Julie Rowland, Salt Lake City, UT
Prep: 10 min. • Cook: 5 hours Makes: 12 servings (3 qt.)
1 boneless pork shoulder roast (4 to 5 lbs.), cut into 1-in. pieces
3 cans (10 oz. each) green enchilada sauce
1 cup salsa verde
1 can (4 oz.) chopped green chiles
1/2 tsp. salt
Hot cooked rice
Sour cream, optional
In a 5-qt. slow cooker, combine the pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until the pork is tender, 5-6 hours. Serve with rice. If desired, top individual servings with sour cream.
1 cup: 287 cal., 17g fat (5g sat. fat), 90mg chol., 729mg sod., 5g carb. (1g sugars, 0 fiber), 27g pro.