Best 4 Crockpot Pork Salsa Verde Recipes
Indulge in the tantalizing flavors of Mexican cuisine with this collection of crockpot pork salsa verde recipes. Embark on a culinary journey as you discover three delectable variations that cater to diverse tastes and preferences.
The first recipe, "Classic Crockpot Pork Salsa Verde," takes you back to the roots of this traditional dish. Savory pork shoulder is slow-cooked in a vibrant salsa verde, a tangy and herbaceous sauce made from tomatillos, green chilies, and cilantro. The result is a fall-apart tender pork that's bursting with authentic Mexican flavors.
If you crave a spicier kick, the "Spicy Crockpot Pork Salsa Verde" recipe is sure to satisfy. This variation amplifies the heat by incorporating chipotle peppers and cayenne pepper into the salsa verde. The smoky and spicy notes perfectly complement the richness of the pork, creating a dish that's both flavorful and fiery.
For those who prefer a milder option, the "Crockpot Pork Salsa Verde with Sweet Corn" recipe offers a delightful balance of flavors. Sweet corn adds a natural sweetness to the salsa verde, mellowing out the spiciness and creating a harmonious blend of flavors. This variation is perfect for those who enjoy a milder heat level without compromising on taste.
These crockpot pork salsa verde recipes are not only delicious but also incredibly versatile. Serve the tender pork over rice, tacos, burritos, or enchiladas for a satisfying meal. Top it with your favorite toppings like sour cream, guacamole, and cheese for an extra layer of flavor and texture.
With these recipes, you can effortlessly prepare a flavorful and authentic Mexican dish in the comfort of your own home. So, gather your ingredients, set your crockpot, and let the tantalizing aromas fill your kitchen as you embark on this culinary adventure.
SALSA VERDE PORK
Quick prep work leads to succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husband's favorite way is simply right out of the pot. I can't trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two.
Provided by GANGBrown
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 6
Number Of Ingredients 3
Steps:
- Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
- Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
- Cook on Low for 5 hours.
- Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 3.6 g, Cholesterol 106.4 mg, Fat 14.6 g, Protein 38.5 g, SaturatedFat 4.7 g, Sodium 237.6 mg, Sugar 1.8 g
CROCKPOT PORK SALSA VERDE
Crockpot Pork Salsa Verde is a delicious and easy recipe for a Tex-Mex meal. Pork and brown rice seasoned just right. It is also a healthy diabetic and a WeightWatchers (7) PointsPlus+ recipe. Crockpot Pork Salsa Verde will be loved by your family and your guests. From World Wide Recipes Serving Size: 1 Cup pork mixture + 1/2 Cup rice per serving.
Provided by Cook4_6
Categories Mexican
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 3-1/2 or 4 quart slow cooker place onion and pork. Top with tomato, salsa, chicken broth, garlic, cumin and black pepper.
- Cover and cook on LOW 6 to 6-1/2 hours or on HIGH 3 hours. Serve with brown rice and top each serving with cilantro.
Nutrition Facts : Calories 610.6, Fat 17.4, SaturatedFat 5.6, Cholesterol 71.4, Sodium 526.5, Carbohydrate 80.9, Fiber 5.4, Sugar 5.3, Protein 32.1
LOW & SLOW PORK VERDE
My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. -Val Ruble, Ava, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.
Nutrition Facts : Calories 349 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 872mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
SLOW COOKER PORK CHILE VERDE
I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.
Provided by Squirrel Beebz
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 7h45m
Yield 12
Number Of Ingredients 13
Steps:
- Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
- Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
- Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
- Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
- Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
- Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.
Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g
Tips:
- Choose the right cut of pork. Pork shoulder, also known as pork butt, is a flavorful and affordable cut that is perfect for slow cooking. It becomes tender and juicy when cooked low and slow.
- Sear the pork before cooking. Searing the pork in a hot skillet before adding it to the slow cooker helps to brown the meat and develop its flavor.
- Add plenty of liquid to the slow cooker. The pork should be almost completely covered in liquid, so that it stays moist and flavorful throughout the cooking process.
- Use a flavorful salsa. The salsa is the key to the flavor of this dish, so choose one that you enjoy. You can use a store-bought salsa or make your own.
- Serve the pork with your favorite sides. This dish can be served with a variety of sides, such as rice, beans, tortillas, or vegetables.
Conclusion:
This crockpot pork salsa verde is an easy and delicious meal that is perfect for a busy weeknight. The pork is tender and juicy, and the salsa verde is flavorful and tangy. This dish is sure to be a hit with your family and friends.
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