Easy Chili Verde
I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. —Julie Rowland, Salt Lake City, Utah
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/2 teaspoon salt
- sour cream optional
- hot cooked rice
- 1 pieces
- 1 cup salsa verde
- 1 can (4 ounces) chopped green chilies
- 3 cans (10 ounces each) green enchilada sauce
- Carbohydrate 14.5444836144643 g
- Cholesterol 0.408333333333333 mg
- Fat 0.553440556392521 g
- Fiber 0.140236116654343 g
- Protein 1.18867083333333 g
- Saturated Fat 0.128032222222222 g
- Serving Size 1 1 servings (3 quarts). (66g)
- Sodium 135.031222607977 mg
- Sugar 14.40424749781 g
- Trans Fat 0.315417223059188 g
- Calories 71 calories
In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chilies and salt. Cook, covered, on low 5-6 hours or until pork is tender. Serve with rice. If desired, top with sour cream.
