Prep 5 mins
Cook 4 hrs
A new take on chili, this recipe uses pork, white beans and salsa verde for a yummy cold weather dish.
- 453.59 g pork roast
- 236.59 ml chopped onion
- 340.19 g can white beans
- 283.49 g jar salsa verde (green tomato and chili)
- 4.92 ml seasoning salt and pepper
- Rinse roast and place in crock pot.
- Season (I just sprinkled mine with some Lawry's and pepper).
- Add a cup of water, add onion.
- Cook covered on high for 3-4 hours or until fork tender.
- Pour off excess liquid and shred roast with a fork.
- Add beans and salsa. I used a small roast and just one can of beans and one jar of salsa - the quantities can be doubled or tripled depending on the size of your crew.
- Cover and let the flavors meld for an hour.
- Serve with a dollop of sour cream and chive sprinkles (adding even more green and whiteness).
I made a couple of changes starting with the onion. I wasn't sure what to do it so it was added to the crock along with the meat. The meat was lean boneless ribs and were cooked in a small amount of chicken stock instead of the water. After 4hours the meat was very tender. The broth was strained and fat removed. After adding the beans and salsa the chili was very thick. I ended up adding some of the broth and the onions back to the mix. It is nicely seasoned and since it is cooked in the crock-pot made for an easy meal. Made for *PAC Fall 2008*