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Chile Verde Recipe

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This recipe for Chile Verde is from The Carrara Family Guide to Family, Food and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
one or two pork loin roasts
Carrots
Celery
Large yellow Onion
Garlic powder or fresh/ jar garlic
Black pepper
Salt (to taste)
One or two cans las palmas hot or mild green enchilada sauce (big cans)

(If you want it extra spicy add One jar Mrs renfros jalapeño salsa)
Directions:
Directions:
Slice onions into thick pieces and place in bottom of crock pot
Lay long pieces of celery on top of onions
Chop carrots into 2-3 inch piece and place on top of celery

Place pork roasts on top of veggies and cover liberally with black pepper and garlic powder

Pour enchilada sauce over all of it.

Turn on high for roughly 2-3 hours or low for 4-5 hours…. It all depends on how big roasts are.

You can add quartered potatoes in the last hour of cooking if you want.

You can tell it’s done when you can easily pull the roast apart with two forks.

Serve with rice if you did not add potatoes.
Garnish with sour cream and grated cheese.
Number Of Servings:
Number Of Servings:
A bunch
Preparation Time:
Preparation Time:
As long as you take….but roughly 20 mins.

 

 

 

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