This week I pulled a pork loin out of the freezer and I knew that it would last us a few meals if I prepared it just right. While I knew that some of it would be delicious as a roast and sliced into sandwiches with sauteed apples, onions and sauerkraut, I KNEW that the other part of it I would be making my own version of chile verde of it. I really prefer to do something similar to this with a pork shoulder (butt) roast, but that isn’t what I had tonight 🙂
Here’s what I did….and it was DELICIOUS on fresh flour tortillas with a little bit of refried beans and cheese.
“White Girl” Crockpot Chile Verde
- 1 1/2 pound pork loin, cut into 1/2-3/4″ cubes
- 1 whole onion, sliced thinly
- 2 jalapenos, thinly sliced
- 2 4 oz. cans diced green chiles
- 16-18 oz jar of salsa verde
- 1/2-3/4 C. chicken broth
- salt & pepper
- 29 oz. can pinto beans (or 3 1/2 cups cooked and seasoned pinto beans), drained
Lightly oil your crockpot. Place 1/2 of the onion in the bottom of the crockpot, lightly season lightly with salt & pepper, add 1/2 of the sliced jalapenos and 1 can of the diced green chiles, then the cubed pork. Lightly season with salt & pepper. Place remaining onions, jalapenos and green chiles on top of the pork. Lightly season with salt & pepper. Place drained beans over the meat and veggies. Mix salsa verde and 1/2 C. chicken broth and pour over the whole mixture. Add more chicken broth if necessary to bring liquid total half way up the meat, veggies & beans in crockpot.
Cook on High for 5-6 hours or LOW for 8-10 hours. Do not stir or lift lid until the end of the cooking time.
Serve with tortillas, mashed or refried beans, rice, and salad.