Let your slow cooker work its magic with our Salsa Verde, pork and veggies. This succulent stew is infused with fabulous flavor from our salsa. Most of the prep in this recipe is from the veggies, so if you’re looking to save time, try using baby carrots and pre-cut fresh or frozen peppers.
cost per recipe: $14.46
Season the pork as desired. Coat the pork with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook until well browned, stirring often. Pour off any fat.
Stir the pork, salsa verde, peppers and carrots in a 6-quart slow cooker.
Cover and cook on HIGH for 4 to 5 hours or until the pork is fork-tender. Season to taste. Sprinkle with the cilantro and serve with the rice.
It came out delicious and left overs the next to days was mouth watery I would cook this more often ...smile.
Slow-Cooked Salsa Verde Pork & Pepper Stew
This was a little bland for my family's tast. Needs a bit more kick. And I would use chicken, rather than pork.
This was great!
The carrots and peppers made the dish a little sweet and took some of the heat away, although it was still a little spicy. The flavor was wonderful and I'll be making it again! It's nice to make it in the slowcooker too!
After adding onion quarters, sea salt and pepper to taste this became an excellent recipe.
THIS WILL BE GREAT ON A COLD FALL OR WINTER EVENING. NICE AND HEARTY MAKE THE WHOLE HOUSE SMELL GREAT!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.