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Slow-Cooked Pork Verde

Comforting and hearty, this midweek entree is perfect winter fare. Serve with French bread and a salad for a well-rounded supper. Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Cook: 4-1/2 hours
  • Makes
    8 servings

Ingredients

  • 3 medium carrots, sliced
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) green enchilada sauce
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • Hot cooked rice

Directions

  • Place carrots in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Add the beans, enchilada sauce and cilantro. Cover and cook on low for 4-1/2 to 5 hours or until a thermometer reads 160°. Remove roast to a serving platter; keep warm.
  • Skim fat from cooking juices. Transfer the cooking liquid, carrots and beans to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and rice.
Nutrition Facts
1 serving: 346 calories, 18g fat (6g saturated fat), 101mg cholesterol, 384mg sodium, 13g carbohydrate (2g sugars, 3g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1.500 starch, 1 vegetable.

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Reviews

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Average Rating:
  • lolohiser
    Jan 19, 2017

    Tried. More later.

  • babs4
    Jul 22, 2013

    easy and family loves it

  • williamsegraves
    Feb 15, 2012

    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.

  • jbforsman
    Jan 30, 2012

    No comment left

  • flyovergirl
    Jan 28, 2012

    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!

  • Debinga
    Jan 26, 2012

    No comment left

  • BadKarma
    Jan 23, 2012

    Served with yellow (safron) rice, Refried beans and tortillas. very good

  • califdreamin
    Jan 23, 2012

    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.

  • uulator1
    Jan 21, 2012

    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.

  • jackiegene
    Jan 21, 2012

    I was looking for something just like this. THANK YOU! I will let you know how ours turns out. I am excited. THANKS!!!!