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This simple chili verde recipe makes a “brown sauce” similar to one I’ve had over chimichangas in Mexican restaurants. It’s one of my favorites. When I found I could make it at home, I started making it regularly. Serve over chimichangas or as a soup. Top with sour cream and shredded cheese.
Ingredients
- 3 tablespoons Worcestershire sauce
- 1 tablespoon garlic pepper
- 3 pounds pork picnic roast
- 1 large onion, diced
- 2 (4 ounce) cans diced green chile peppers, drained
- 1 (14.5 ounce) can chicken broth
- 2 (15.5 ounce) cans great northern beans, drained
- 3 (7 ounce) cans green salsa
Directions
Step 1
Place 1/2 of the Worcestershire sauce and 1/2 of the garlic pepper into the bottom of a slow cooker. Place roast into the cooker, and drizzle with remaining Worcestershire. Sprinkle remaining garlic pepper over the roast. Add onion and chile peppers; pour in chicken broth.
Step 2
Cover and cook on Low until roast is tender enough to pull apart with a fork, 8 to 10 hours.
Step 3
Add beans and salsa and continue cooking until heated through, 30 to 45 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 403 | |
| % Daily Value * | |
| Total Fat23g | 30% |
| Saturated Fat8g | 40% |
| Cholesterol81mg | 27% |
| Sodium764mg | 33% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber4g | 15% |
| Total Sugars4g | |
| Protein25g | |
| Vitamin C16mg | 80% |
| Calcium54mg | 4% |
| Iron3mg | 14% |
| Potassium676mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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