Mexican Slow Cooker Chile Verde Recipe

Slow Cooker Chile Verde 


3 tablespoons olive oil

1/2 cup onion, chopped

2 cloves garlic, minced

3 pounds boneless pork shoulder, cubed

5 (7 ounce) cans green salsa

1 (4 ounce) can diced jalapeno peppers

1 (14.5 ounce) can diced tomatoes


Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.

Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

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