Slow Cooker Chile Verde
Ingredients
-
3 tablespoons olive oil
-
½ cup onion, chopped
-
2 cloves garlic, minced
-
3 pounds boneless pork shoulder, cubed
-
5 (7 ounce) cans green salsa
-
1 (14.5 ounce) can diced tomatoes
-
1 (4 ounce) can diced jalapeno peppers
Instructions
-
Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté the onion and garlic in the hot oil for about 2 minutes, until fragrant. Add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork mixture to the slow cooker, then stir in the salsa, tomatoes, and jalapeños.
-
Cover and cook on High for 3 hours. Lower the heat to Low and cook for an additional 4 to 5 hours until tender.
Nutritional Information (per serving)
| 265 | Calories |
| 12g | Fat |
| 12g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 265 | |
| % Daily Value * | |
| Total Fat 12g | 16% |
| Saturated Fat 3g | 17% |
| Cholesterol 64mg | 21% |
| Sodium 765mg | 33% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 1g | 4% |
| Total Sugars 6g | |
| Protein 23g | 45% |
| Vitamin C 6mg | 7% |
| Calcium 39mg | 3% |
| Iron 2mg | 13% |
| Potassium 387mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
1
2
3
4
5
Evaluation :
5/5