Mild Chili Verde

Serves: 9
Total Calories: 30


4 pounds boneless pork country ribs, cut into 1-inch cubes
garlic salt to taste
2 tablespoons oil
2 onions, chopped
2 (7-ounce) cans diced green chiles
1 (14 1/2-ounce) can diced tomatoes
1 (24-ounce) can thick & chunky salsa verde
1 cup water
2 teaspoons chicken bouillon granules
1/2 teaspoon ground cumin
flour tortillas, warmed


Season pork with garlic salt. Heat oil in a large skillet over medium-high heat. Working in batches, brown pork on all sides; remove pork to a slow cooker as it is browned. Drain skillet, reserving one tablespoon oil in skillet. Add onions and sauté until translucent, scraping to get up all of the browned bits in the skillet. Add onions, undrained chiles and tomatoes to slow cooker; stir in salsa, water, bouillon and cumin. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 hours, until pork is very tender. To serve, shred pork; spoon into warmed tortillas.

Tip: All-day slow cooking is ideal for less-tender cuts of meat like pork shoulder and beef chuck roast. They’ll turn out juicy and falling-apart tender...just right for many Mexican dishes.

Nutritional Facts:

Serves: 9
Total Calories: 30
Calories from Fat: 1

This Mild Chili Verde recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

More Recipes from the Weeknight Dinners Cookbook:
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Fiesta Chicken Soft Tacos
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5-Can Mexican Meal
Mild Chili Verde
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Sopa de Albondigas
Chopper’s Chipotle Pork Chili
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Shredded Mexican Beef
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Lisa’s Chicken Taco Salad
Homemade Indian Tacos
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Aurora’s Chicken Taquitos
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Dad’s Mixed-Up Taco Salad
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Pueblo-Style Beef Tacos
Lil’s Fiesta Cornbread
Fiesta Chili Pie Pronto
Cheesy Chicken Quesadillas
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Chicken Tortilla Soup
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Easy Enchilada Casserole
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So-Good New Mexico Salsa
Easy Beef & Tater Burritos
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