Serves: 9
Total Calories: 30
Season pork with garlic salt. Heat oil in a large skillet over medium-high heat. Working in batches, brown pork on all sides; remove pork to a slow cooker as it is browned. Drain skillet, reserving one tablespoon oil in skillet. Add onions and sauté until translucent, scraping to get up all of the browned bits in the skillet. Add onions, undrained chiles and tomatoes to slow cooker; stir in salsa, water, bouillon and cumin. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 hours, until pork is very tender. To serve, shred pork; spoon into warmed tortillas.
Tip: All-day slow cooking is ideal for less-tender cuts of meat like pork shoulder and beef chuck roast. They’ll turn out juicy and falling-apart tender...just right for many Mexican dishes.
This Mild Chili Verde recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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