Verde Pork Chili - Easy in the Crockpot
Servings: 8
Ingredients
- 1 recipe salsa verde
- 1 tablespoon lard or butter
- 3-4 pounds pork butt or shoulder
- 2 cups chicken broth, reserve 1/4 cup
- cilantro leaves, optional, garnish
- sour cream, optional, garnish
Instructions
- Prepare the salsa verde. While it's in the oven, prepare the pork as described below.
- In a large skillet over medium heat, melt the lard.
- Cut the pork into bite sized cubes. If your pork is frozen, skip this step and the next.
- Brown pork on all sides then place in the crock pot on high. If your pork is frozen just put it directly into the crock pot.
- Pour 1 3/4 cups chicken broth and the salsa verde over the pork and put the lid on.
- Cook on high for about 6 hours or on low for 9. If I'm around, I may but up the pork about halfway through to make it easier to shred later.
- If you placed your pork into the crockpot whole, shred the pork with meat claws or forks before serving.
- Garnish with cilantro leaves and sour cream, if desired.
Equipment
- 1 crockpot
- meat shredder claws, optional
Nutrition
Serving: 1peopleCalories: 241kcalCarbohydrates: 0.3gProtein: 38gFat: 8gNet Carbohydrates: 0.3g