Skip to content

Slow-Cooked Salsa Verde Pork & Pepper Stew

Image of prepared Slow-Cooked Salsa Verde Pork & Pepper Stew
  • prep time: 25 min
  • total time: 4 hr 25 min
  • serves: 6 people
  • calories: 506 1 serving

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.  


  • 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
  • 1/4 cup all purpose flour
  • 2 tablespoons vegetable oil
  • 1 jar (16 ounces) Pace® Salsa Verde
  • 2 large red and/or green pepper, diced (about 2 cups)
  • 3 large carrot, thickly sliced (about 1 1/2 cups)
  • 1 tablespoon chopped cilantro
  • 6 cups hot cooked long grain white rice (from about 2 cups uncooked)


  • Tips

    • Cooking Basics: Braised dishes like this one are perfect for cooking less expensive cuts of meat. The long, slow cook time lets the flavors develop and tenderizes the meat.
  • Step 1

    Season the pork as desired.  Coat the pork with the flour.

  • Step 2

    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.

  • Step 3

    Stir the pork, salsa verde, peppers and carrots in a 6-quart slow cooker.

  • Step 4

    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.

Recently Viewed

Made With

Calories 506
Total Fat 10 g
Sat. Fat 2.0 g
Trans Fat 0 g
Cholesterol 91 mg
Sodium 535 mg
Total Carb 59 g
Dietary Fiber 2 g
Sugar 5 g
Protein 38 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 6 %DV
Potassium 21 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.