Southwestern Green Chile Pork Roast

  • Yield 8 servings

Serve this Southwestern pork on corn tortillas and top with Salsa Verde, avocados and sour cream.

Ingredients

3 to 4 pounds pork shoulder, trimmed of fat
2 tablespoons olive oil
1 cup onion, chopped
1 -- (14 1/2-ounce) can tomatoes, diced
2 -- (4-ounce) cans green chiles, diced
2 teaspoons ground cumin
-- Corn tortillas
-- Salsa Verde
-- Sliced avocados
-- Sour cream

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 to 8 minutes, turning to brown each side. 
  2. Place pork in slow cooker and add onion, tomatoes, green chilies and cumin. Season to taste with salt and pepper. 
  3. Add 1 cup water. Cook on low for 6 to 8 hours, until tender
  4. Remove pork and cool slightly. Shred meat with a fork discarding fat. Spoon some vegetables from the slow cooker over the pork.
  5. Serve on corn tortillas and top with Salsa Verde, avocados and sour cream, if desired. 

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