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Chile Verde Recipe

by Eta Marie

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 large yellow onion, diced
  • 3 - 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 1/2 cup diced roasted green chile
  • 4 pound pork, roast
  • 8 cup chicken stock
  • 2 tablespoon dried oregano
  • salt
  • diced tomatoes

Instructions

  • Heat olive oil in a saute pan over medium high heat.
  • Add onions and garlic and saute until soft, approximately 5 minutes.
  • Add green chile and saute for 3-4 minutes more until chile is heated through.
  • Remove from heat.
  • Trim excess fat from pork roast and season with salt & pepper.
  • Place pork roast in a large slow cooker (5-6 quarts).
  • Cover roast with onion mixture.
  • Add chicken broth to cover roast entirely.
  • Add oregano and optional tomatoes/tomatillos.
  • Cover pot and cook for 6-8 hours on medium-low.
  • At end of cook time, remove roast from slow cooker.
  • Let cool for a few minutes.
  • Roast should easily break into a few manageable chunks.
  • Trim fat and shred meat into bite size pieces using 2 forks.
  • Skim excess fat from cooked broth.
  • Add shredded meat back to slow cooker.
  • Heat on medium until meat is warmed through.
  • Season with salt and pepper to taste.
  • Serve in bowls with warm corn tortillas and avocado slices on the side.

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