V'S Chile Verde
Ingredients
- 3 lbs boneless pork shoulder, cut into chunks (carnitas meat) ⓘ
- 2 teaspoons ground black pepper ⓘ
- 2 teaspoons garlic powder ⓘ
- 2 teaspoons onion powder
- 1/2 teaspoon onion salt ⓘ
- 1/2 teaspoon garlic salt ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon oregano (Mexican if you can find it) ⓘ
- 1/2 teaspoon dried cilantro ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/2 teaspoon ground red pepper ⓘ
- 1/2 teaspoon minced onion flakes (or fresh onion)
- 1 teaspoon minced dried garlic ⓘ
- 1 cup water ⓘ
- 2 tablespoons beef bouillon ⓘ
Instructions
- Mix all seasonings together in small bowl (except Salsa Verde).
- Mix Beef Boulion with water and pour in crock pot first.
- Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).
- Cover and set on 6-8 hours. (Usually cooked within 6 hours).
- one hour before serving, drain pork drippings out leaving about 1/2 cup with meat. Pour Salsa Verde on top and stir to break up meat. Continue to cook. Just before serving I add a cornstarch slurry to thicken it up. (1 tblsp cornstarch, 1 tbls water).
- Serve with Spanish rice (Recipe #282467)and beans and enjoy!
Nutrition & Diet Analysis (per serving)
593
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).