Tonight’s dinner….chile verde

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

Serves 6-8

  • 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.

 

 

 

 

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