• 2 lbs. Smithfield® Boneless Pork Loin, trimmed and cut into bite-size cubes,
  • 1/2 cup (2 oz.) queso fresco, crumbled ,
  • 1 cups flour ,
  • 3 tbsp peanut oil ,
  • 1 (16 oz.) jar mild salsa verde ,
  • 1 (15 oz.) can green chile enchilada sauce ,
  • 1 (15 oz.) can chicken broth ,
  • 1 (12 oz.) jar flame roasted green chile salsa ,
  • 1 (12 oz.) jar tomatillo verde Mexican cooking sauce ,
  • 1 tbsp crushed garlic or garlic paste,
  • 2 tsp Big Poppa Smokers Jallelujah Jalapeño Salt*,
  • 2 tsp Big Poppa Smokers Little Louie's Garlic Salt with Black Pepper*,
  • 1 tsp white pepper,
  • 1 tsp onion powder,
  • 1 tsp garlic powder,
  • 1 tsp cumin,
  • 1/2 white onion, finely diced,
Ideas - Smithfield.com | Flavor hails from Smithfield.
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Slow Cooker Pork Chile Verde

MAIN DISH

Slow Cooker Pork Chile Verde

  1.  Lightly coat pork cubes with flour. Heat oil in large skillet over medium-high. Brown pork in batches; set aside.
  2.  Combine salsa verde, enchilada sauce, chicken broth, green chile salsa and tomatillo cooking sauce in 4-quart slow cooker; mix well. Stir in crushed garlic, jalapeño salt, garlic salt with black pepper, white pepper, onion powder, garlic powder and cumin.
  3. Add browned pork to slow cooker, stirring to coat pork with green chile mixture. Cover and cook on high for 1 hour. Reduce to Low and cook.
  4. Cover and cook on High for 1 hour. Reduce to Low and cook an additional 3 to 4 hours until pork is cooked through and tender.
  5. Serve in bowls garnished with finely diced onion and queso fresco.

Sterling Ball Recipe

* Jallelujah Jalapeño Salt and Little Louie's
Garlic Salt with Black Pepper may be purchased
at BigPoppaSmokers.com or use your favorite.