pork chili verde
This is my cheater version I have put together since I can't get good tomatillos here in Wisconsin during the winter.
Blue Ribbon Recipe
Even though this is Lisa's cheating version of a traditional Pork Chili Verde it still packs a punch of great flavor. The green enchilada sauce gives this dish a nice tanginess and the salsa verde adds a bit of spice. The flavors really come together to give the pork a great taste while keeping the pork nice and moist. We just love this easy to prepare dish in the Test Kitchen and think your family will too.
prep time
25 Min
cook time
1 Hr 30 Min
method
Bake
yield
6-8
Ingredients
- 1 medium pork shoulder roast boneless
- 1 can large can of La Victoria green enchilada sauce, 28 oz.
- 1 can Herdez green/verde salsa, small can, 7 oz.
- 1 small yellow onion
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground oregano
- 1 tablespoon garlic salt
- 1 small bunch of cilantro for garnish
How To Make pork chili verde
-
Step 1Cut roast into large cubed pieces and sprinkle the dry mixture of garlic salt, cumin, and oregano over all pieces of meat. Cut onion in eighths and arrange on top of cubed pork. Place in oven at 350 degrees for 45 minutes in uncovered baking dish 9x11(or similar). -
Step 2In a medium bowl mix the enchilada sauce and verde salsa together and pour over meat and onions and cook for another 45 minutes uncovered until meat is tender.
-
Step 3Garnish with chopped cilantro and serve with Spanish rice and refried beans.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Pork
Keyword:
#easy
Keyword:
#Slow-cooker
Keyword:
#crowd-pleaser
Keyword:
#pot-luck
Keyword:
#pork
Keyword:
#chili verde
Ingredient:
Pork
Method:
Bake
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