Ww Verde Pork

"4 Weight Watchers points/serving"
photo by Janni402 photo by Janni402
photo by Janni402
Ready In:
4hrs 5mins




  • Evenly season pork with spices and cook in a crockpot.
  • If you serve on corn tortillas add 1 point per serving.

Questions & Replies

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  1. Good solid recipe. Used left over pork roast. Freezes well.
  2. This had excellent flavor, but the only complaint that I had was that it was way too runny to serve on corn tortillas and I made it exactly as written. So I resuced it by adding a cup of instant brown rice to soak up all the excess liquid. The family really enjoyed it. Leftovers were turned into enchiladas for my lunch. Would definitely make this again and use it specifically for enchiladas. Thanks for posting this SuperSpike. Made for Zaar Cookbook Tag.
  3. Thanks for posting this yummy & low-cal dish. This dish was very simple & soo tasty. I seasoned the chops with salt & pepper and seared them with 2 cloves of chopped garlic prior to adding to the sauce mix, I think the browning stops the crock dishes from having a "boiled" tasted. I followed all other directions, except I omitted the garlic powder. I shredded the meat & wrapped in tortillas with all the sides. This one is going in the recipe file for good!
  4. This was such a simple recipe, and quite nice. I used 2 lb. of sirloin pork chops, increased the spices slightly, and stuck with one cup of salsa verde. I used a 4 qt. slow cooker. It took about 4.5 hours on low. I did find it to be too salty. I did not cube the meat. My kids shredded and wrapped in tortillas with some sour cream.
  5. I was curious to see how salsa verde and the pork would taste together, and it was terrific. There was a lot of sauce left, so I put some over my rice. I cooked the chops whole for 8 hours on low in the crockpot and they came out so tender and falling-off-the-bone. Thanks for posting!


Welcome to my page! I live in Central Washington State with my husband and Golden Retriever, Hallie. I'm back in my hometown after earning my Bachelor's Degree, and I work at a Brokerage firm. I've loved cooking my whole life, and really delved into it during high school when I got put in charge of cooking for my family of seven, who were all picky eaters or had dietary restrictions. I really like to experiment in the kitchen- its one place where my creativity can really flow. I rarely measure ingredients unless I'm baking- but I occasionally bust out the scales, spoons, and cups so I can post accurate recipes. Nowadays I cook lightened versions of my favorites. I joined Weight Watchers in April 2007 and have lost 40 lbs on the program- it has really changed my life. I recently started working as a receptionist for Weight Watchers meetings on top of my full time job because I enjoy the program so much. WW has helped out my Hubby, too- He has lost around 30 lbs as well just by eating my lighter cooking :) I like the challenge of making healthy but delicious food. My favorite TV Chef is Alton Brown- I own all of his cookbooks, and like how he has a reason for everything he does. Plus, I like to jerry-rig things and he's a sort of MacGyver in the kitchen. My biggest challenge in cooking is making food that appeals to me while not disgusting my husband. He likes very simple, and somewhat bland foods. He hates garlic and onions, so I've really had to scale back there, though I won't give them up completely. I love to try new flavors and cuisines, while he would be happy eating Hamburger Helper. I'm just getting in to baking bread. I've tried using my KitchenAid mixer and actually prefer doing it by hand- nothing better than hot bread fresh out of the oven! I'm also a regular poster in the exercise/High activity forum since I started running earlier this year. My plan is to participate in all our local fun-runs.
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