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Crock-Pot Chile Verde

Valerie
  • 15 minutes
  • Serves 6 to 8

INGREDIENTS

4 tbsp

vegetable oil (or as needed)

1

pork sirloin tip roast or 1 package pork tenderloin (approximately 2 pounds or a little over, sliced into 1" cubes)

1 tsp

salt

Fresh ground pepper (to taste)

1 tbsp

dry (minced onion)

1

heaping cup diced sweet onion (approximately 1/2 a large onion)

1

heaping cup diced celery (3 to 4 stalks)

1

jalapeno (seeded as desired and diced)

1 tsp

minced garlic

1

jar of tomatillo or green (verde) salsa

1 10 ounce can

of green enchilada sauce

1 15 ounce can

fire roasted diced tomatoes

1 cup

chicken broth

White rice (prepared according to package directions)

Avocado and sour cream (for garnish)