Pork Chile Verde
3 lb of pork(I used sirloin chops) but you could use a roast.
Cut into 1 inch cubes
4 med carrots, sliced
1 med onion, thinly sliced
1 cup minced fresh cilantro
4 garlic cloves, minced
3 T oil
1 can(28 oz) green enchilada sauce
2 jalapeño peppers, seeded and chopped
1 T cornstarch
1/4 cup cold water
Hot cooked rice
Flour tortillas, warmed
In a large skillet, sauté the pork, carrots, onion, cilantro, and garlic in oil until pork is browned. Put pork mixture in crock pot with jalapeños and green enchilada sauce. Cook on high for 4 hours or low for 6 hours. In a small bowl combine cornstarch and water. Add to the crockpot for the last half hour and let thicken. Serve with rice, tortillas, cheese, and sour cream.
Cut into 1 inch cubes
4 med carrots, sliced
1 med onion, thinly sliced
1 cup minced fresh cilantro
4 garlic cloves, minced
3 T oil
1 can(28 oz) green enchilada sauce
2 jalapeño peppers, seeded and chopped
1 T cornstarch
1/4 cup cold water
Hot cooked rice
Flour tortillas, warmed
In a large skillet, sauté the pork, carrots, onion, cilantro, and garlic in oil until pork is browned. Put pork mixture in crock pot with jalapeños and green enchilada sauce. Cook on high for 4 hours or low for 6 hours. In a small bowl combine cornstarch and water. Add to the crockpot for the last half hour and let thicken. Serve with rice, tortillas, cheese, and sour cream.
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