BOB'S SLOW-COOKED CHILI VERDE
“Our friend Bob came up with this recipe,” Teri says. “At the ranch, we serve this with corn tortillas, fresh cilantro, lime, and a touch of sour cream.”
Servings: 6 servings
Ingredients
- 3½ to 4 pounds Hole-In-One Ranch pork shoulder roast also called pork butt, trimmed of excess fat and cut into 1- to 2-inch cubes
- Pinch of salt
- Pinch of freshly ground pepper
- 3 tablespoons olive oil
- 1 or 2 yellow onions chopped
- 2½ cups chicken stock
- 1, 16- ounce jar of your favorite salsa verde
Instructions
- Season pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed pan over medium-high heat. Working in batches and not crowding meat, lightly brown pork chunks on all sides. Remove pork, add chopped onions to pan, and cook until soft and golden.
- Mix onions and browned pork together in slow cooker or Dutch oven. Pour jar of salsa verde over meat and add enough chicken stock to just cover pork.
- Cook in slow cooker for 8 hours on low or in Dutch oven, or inside 325 degree F oven for 2 to 3 hours. If using oven, check meat occasionally to be sure chili isn’t boiling and that there is enough liquid; add more chicken stock or lower temperature if needed. When cooking is complete, shred pork and return to liquid to keep warm.
