CHILI VERDE
This is a 'brown sauce' that I have had over chimichangas in Mexican restaurants, and is one of my favorites. When I found I could make it at home, it has become a regular. May be served as soup or over chimis. Top with sour cream and shredded cheese. Enjoy.
Provided by SASSYLUCKYL
Categories Meat and Poultry Recipes Pork
Time 8h10m
Yield 12
Number Of Ingredients 8
Steps:
- Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours.
- When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 22 g, Cholesterol 81.3 mg, Fat 23.3 g, Fiber 4.1 g, Protein 24.8 g, SaturatedFat 8 g, Sodium 764.2 mg, Sugar 3.5 g
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Leroy Schutte
[email protected]I've made this chili verde several times and it's always a hit. It's a great recipe for a cold winter day.
Hassan King dances
[email protected]This chili verde is so easy to make and it's always delicious. I love serving it with rice and beans.
Esmeralda Mazhi
[email protected]I made this chili verde for a party and it was a huge hit. Everyone loved it!
Zahid Ali sarki Zahid ali sarki
[email protected]This chili verde is a great way to use up leftover pork. It's also a great recipe for a crowd.
Melat Yoseph
[email protected]I've tried this recipe several times and it's always turned out great. I love the combination of flavors in the sauce.
Namwanza David
[email protected]I followed the recipe exactly and the chili verde turned out great. The pork was tender and the sauce was flavorful. I will definitely be making this again.
Darryl Covey
[email protected]This chili verde is a bit too spicy for me, but it's still good. I usually add a little bit of sour cream to tone down the heat.
Asibon Etorti
[email protected]I've made this chili verde several times and it's always a hit. It's a great recipe for a cold winter day.
Happy Raja
[email protected]This chili verde is so easy to make and it's always delicious. I love serving it with rice and beans.
Jano Koegelenberg
[email protected]I made this chili verde for a party and it was a huge hit. Everyone loved it!
Funmi Benjamin
[email protected]This chili verde is a great way to use up leftover pork. It's also a great recipe for a crowd.
Pravishka Anuhas
[email protected]I've tried this recipe several times and it's always turned out great. I love the combination of flavors in the sauce.
Aronda Gipson
[email protected]I followed the recipe exactly and the chili verde turned out bland. I'm not sure what I did wrong.
Lenka
[email protected]This chili verde was a bit too spicy for my taste, but it was still good. The pork was tender and the sauce was flavorful. I would recommend using less chili peppers if you don't like spicy food.
Nazish Ali
[email protected]I've made this chili verde several times and it's always a hit. The pork is always tender and the sauce is flavorful. It's a great recipe for a crowd.
Michael Nunley
[email protected]This chili verde was easy to make and turned out great! The pork was tender and the sauce was flavorful. I will definitely be making this again.
Emily Mahaffey
[email protected]I made this chili verde last night and it was delicious! The pork was so tender and the sauce was flavorful. I served it with rice and beans, and it was a hit with my family.
Richard Konneh
[email protected]This chili verde was amazing! I followed the recipe exactly and it turned out perfectly. The pork was so tender and flavorful, and the sauce was the perfect balance of spicy and tangy. I served it with rice and beans, and it was a hit with my family.