Prep 10 mins
Cook 8 hrs
I'm always challenged to come up with my family's favorite Mexican food. This is a tried and true recipe that is so easy to make that no one knows how simple but delicious Chile Verde can be. ***** Served with V Best Spanish Rice (Easy) makes a complete meal ;)
- 3 lbs boneless pork shoulder, cut into chunks (carnitas meat)
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1⁄2 teaspoon onion salt
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon oregano (Mexican if you can find it)
- 1⁄2 teaspoon dried cilantro
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground red pepper
- 1⁄2 teaspoon minced onion flakes (or fresh onion)
- 1 teaspoon minced dried garlic
- 1 cup water
- 2 tablespoons beef bouillon
- 16 ounces salsa verde
- Mix all seasonings together in small bowl (except Salsa Verde).
- Mix Beef Boulion with water and pour in crock pot first.
- Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).
- Cover and set on 6-8 hours. (Usually cooked within 6 hours).
- one hour before serving, drain pork drippings out leaving about 1/2 cup with meat. Pour Salsa Verde on top and stir to break up meat. Continue to cook. Just before serving I add a cornstarch slurry to thicken it up. (1 tblsp cornstarch, 1 tbls water).
- Serve with Spanish rice (Recipe #282467)and beans and enjoy!
I had some pulled pork I had done on the Kamado Joe so I mixed the spices added to the water and then warmed the pork. Later added salsa verde. It was excellent. Served with Refried Beans, V Best Spanish Rice (Easy) and Ultimate Flan.,
This was VERY tasty. I had bought pork shoulder and didn't know what to do with it. I did add a bed of onions to the crockpot which turned out nicely. I will be keeping this recipe handy. Thanks for posting!
You. must. try. this. So, so good! We marinated the meat in the spice rub overnight, and if you have the time and inclination, I highly recommend it to bring out the full flavor. Don't be afraid to use the dehydrated onion. I'd read that a very famous chili maker claimed it was one way to ensure consistent flavor time after time. I froze our leftovers and can't wait til we have these again (definitely will try it with your rice!) - thank you Chef~V for a 5* recipe!