Andy's Spicy Green Chile Pork152 Reviews
- Prep: 10 min
- Cook: 8 hr
- Ready In: 8 hr 10 min
“Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too.” - by andympls
Original recipe yields 8 servings
- Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
- Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
- Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.
Amount Per Serving (8 total)
- 169 cal
- 8.4 g
- 5.4 g
Based on a 2,000 calorie diet
Reviews (152)Rate This Recipe
"Wow this recipe was fantastic!! My husband is hispanic and he said this was the best 'chile verde' he has tasted in years. I took some to work and my co-workers raved about it also. I tweaked it a lit..." See moretle. I used pork loin instead of shoulder and I used two 24 oz. jars of La Victoria green chunky salsa (medium). Very delicious. Even better the next day."
"This is SO good. We ate it with tortillas, black beans, and fresh salsa. The only thing I changed was the peppers. I used a fresh jalapeno because it's what I had on hand. I cut it in half and see..." See moreded it. It gave it just enough kick but was not at all hot. Next time I might add a few more. Will make this again for sure. Thanks for sharing."
"I made this for dinner tonight and we LOVED it! I did make a few changes, but only one to the ingredients - I used a jalapeno pepper in place of the serrano because serranos are too hot for our famil..." See morey. I mixed all the ingredients together rather than layering them in the crock pot because I wanted all the flavors to mingle around the meat. I also used 3 lbs of pork chops because I couldn't find a 3 lb roast. The chops worked great and the flavor was wonderful. To serve the meat, I made baked chimichangas. I shredded the meat and mixed it with the solids from the salsa and onions and about 1/2 cup liquid. I then placed about 1/4 c Monterey Jack cheese on a tortilla, and then covered it with about 3/4 c meat and rolled them up. I placed them seam side down in a 9x13 baking pan, brushed the top with some butter and baked them in a 425 oven until the tops were tanned. This meat was perfect for chimichangas and I will definately make this recipe many times! Thank you for sharing!"
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