Trim excess fat from pork and season with salt and pepper. Place in crock pot. Top with quartered onion and jar green chili salsa or chili verde. Cover and cook for 8 hours. Remove meat from broth and reserve 3/4 cup broth. Shred meat with forks and add /2 jar chili verde.and broth. Heat thru and serve with warm flour tortillas shredded cheese sour cream olives shredded lettuce and pico de gallo. Serve with warm flour or white corn tortillas Mexican rice and pinquitos and chopped salad with a spicy salsa dressing.
I love the ease of this recipe. When I have a hankerin for shredded pork quesadillas, this is what I serve. Enjoy!
This recipe has been added to the following public cookbooks:
Roney's Personal Meals,
My Cookbook,
SISSY'S COOKIN' NOW!,
Shelly's Trial Receipes,
Last Resort Online Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | JennyPK
08/25/08 01:50 AM | Yummers!When my staff ask for "Mexican", I usually make a traditional casserole. With so many folks watching their carbs, calories, etc., this has been a terrific alternative. Bon Appetit! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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