Go Back
+ servings
0 from 0 votes
Pork Chili Verde
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Leticia
Ingredients
  • 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)
Instructions
  1. 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.
  2. Stir in drained beans, a jar of Molli Mexico City cooking sauce, and salt.
  3. Pour broth over mixture.
  4. Close lid and cook on low-heat setting for 6 hours or on high-heat setting for 4 hours.
  5. When done, and just before serving, stir in spinach. If desired, garnish each serving with cilantro.