Walk into almost any taqueria in this country and you will find CHILE VERDE on the menu. The chile will likely be made with chunks of pork shoulder, slow cooked in a green chile sauce. It’s a favorite filling for burritos and tacos. We eat it on its own with bread. Yes, we use the bread to scoop all the sauce at the end until we clean the plate. :)
This recipe is made with our Mexico City cooking sauce that is made with tomatillos and arbol peppers. This slow cooker recipe will blow your mind!
- 1 ½ pounds boneless pork shoulder roast
- 1 tablespoon olive oil
- 1 can Great Northern or navy beans (15 oz.) , drained
- 1 jar Molli Mexico City cooking sauce
- ½ teaspoon salt
- 1 cup chicken broth
- 1 cup fresh spinach leaves , chopped
- Fresh cilantro , leaves only (optional)
Cut meat into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Working in batches, brown the meat in the skillet. Drain off fat. Transfer meat to the slow cooker.
Stir in drained beans, a jar of Molli Mexico City cooking sauce, and salt.
Pour broth over mixture.
Close lid and cook on low-heat setting for 6 hours or on high-heat setting for 4 hours.
When done, and just before serving, stir in spinach. If desired, garnish each serving with cilantro.