Pork Chili Verde Monday, November 12, 2007


3 TBSP Worcestershire sauce
1 TBSP garlic pepper
3 lb lean pork picnic roast
1 large onion, diced
1 14.5 oz can chicken broth
2 4 oz cans diced green chilies, drained
1 16 oz jar green salsa (Salsa Verdi)
2 15.5 oz cans Great Northern beans, drained (optional)


Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours. When the roast is tender enough to pull apart with a fork, shred it and remove the bone. Add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.

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