Slow-Cooked Pork Verde
Total TimePrep: 15 min. Cook: 4-1/2 hours
Tried. More later.
easy and family loves it
This was fantastic!! I will definitely be making this again. To add some spice, I added a small can of chopped green chile and some crushed red chiles.
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Great recipe - it was just delicious! I did change the recipe a bit-used a 16 oz jar of green salsa instead of the enchilada sauce. I do have some advice, however. a 4-1/2 pork roast cooked 3-4 hours on low (as instructed) left me with nearly raw meat. Either cook on high for that time or on low 7-8 hours. Still, the roast was very moist, infused with the flavors of the salsa and cilantro and was mouthwatering. Definately will do this again!
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Served with yellow (safron) rice, Refried beans and tortillas. very good
I made this in a dutch oven, cutting the pork into 2" chunks and browning before adding the enchilada sauce and some water. I also threw in some dried onions, after reading reviews from others. It didn't have quite enough kick for us, so I added some green chili sauce and then a can of chopped chilies. And a ittle salt. I served it with flour tortillas. With all this added, it was good enough. I love regular green chili verde, and this is a nice variation.
I will try this recipe...it sounds quite good. As for not be diabetic friendly...I disagree...in the first place, diabetics are now being told to count carbs...not go by all those exchanges as was taught in the past. Carb counting is more accurate and less of a hassle...thus making glucose control much simpler. As there are only 3 carrots in the entire recipe...unless you are planning to eat the entire dish at one time ...and alone, the amount of carrot you would consume would be small. My husband is diabetic with good control and he eats servings of many things. Including carrots both cooked and raw.
I was looking for something just like this. THANK YOU! I will let you know how ours turns out. I am excited. THANKS!!!!