Pour the vegetable oil in a large skillet. Bring to medium heat. Add the cubed pork, garlic, carrots, and onions. Cook until the pork is browned on all sides. Pour everything into a slow cooker.
Pour the salsa verde, green chiles, enchilada sauce into the slow cooker bowl. Season with salt and pepper. Place the lid on the slow cooker and set to low. Cook for 6 hours.
Remove the lid and let the pork chile verde rest for 10 minutes before serving.
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What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Pork Chile Verde
Serves 10
Ingredients:
3 tablespoons vegetable oil
3 lb boneless pork loin roast, cut into cubes
6 cloves garlic, minced
3 carrots, shredded
1 yellow onion, diced
1 cup jarred salsa verde
1 can chopped green chiles, 4 oz.
1 can green enchilada sauce, 28 oz.
Salt, to taste
Black pepper, to taste
Directions:
Pour the vegetable oil in a large skillet. Bring to medium heat. Add the cubed pork, garlic, carrots, and onions. Cook until the pork is browned on all sides. Pour everything into a slow cooker.
Pour the salsa verde, green chiles, enchilada sauce into the slow cooker bowl. Season with salt and pepper. Place the lid on the slow cooker and set to low. Cook for 6 hours.
Remove the lid and let the pork chile verde rest for 10 minutes before serving.
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