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Slow-Cooked Salsa Verde Pork & Pepper Stew

Image of prepared Slow-Cooked Salsa Verde Pork & Pepper Stew recipe
  • 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.  

Ingredients

cost per recipe: $14.46

  • 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)

Instructions

  • 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.

Reviews

(7)
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  • Awesome

    josephine g.
    November 5, 2014

    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

    edward
    March 13, 2009

    This was a little bland for my family's tast. Needs a bit more kick. And I would use chicken, rather than pork.

  • Slow-Cooked Salsa Verde Pork & Pepper Stew

    Candice Y.
    November 7, 2008

    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!

  • Slow-Cooked Salsa Verde Pork & Pepper Stew

    Donald B.
    November 5, 2008

    After adding onion quarters, sea salt and pepper to taste this became an excellent recipe.

  • Slow-Cooked Salsa Verde Pork & Pepper Stew

    Sharon P.
    May 5, 2008

    THIS WILL BE GREAT ON A COLD FALL OR WINTER EVENING. NICE AND HEARTY MAKE THE WHOLE HOUSE SMELL GREAT!

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    Made With

    Calories 506
    Total Fat 10 g
    Sat. Fat 2.0 g
    Trans Fat 0 g
    Cholesterol 91 mg
    Sodium 417 mg
    Total Carb 59 g
    Dietary Fiber 2 g
    Sugar 5 g
    Added Sugars 0 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.