Southwestern Green Chile Pork Roast

  • Yield: 8 servings


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


  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. 

Nutritional Info *per serving

  • Calories 430
  • Fat 19g
  • Saturated Fat 6g
  • Cholesterol 115mg
  • Sodium 530mg
  • Carbohydrate 23g
  • Fiber 2g
  • Protein 37g