Slow-Cooked Salsa Verde Pork & Pepper Stew
Let your slow cooker work its magic with our Salsa Verde, pork and veggies. This succulent stew is infused with fabulous flavor from our salsa. Most of the prep in this recipe is from the veggies, so if you’re looking to save time, try using baby carrots and pre-cut fresh or frozen peppers.
Ingredients
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
0.25 cup all-purpose flour
2 tablespoons vegetable oil
1 jar (16 ounces) Pace® Salsa Verde
2 large red and/or green pepper, diced (about 2 cups)
3 large carrot, thickly sliced (about 1 1/2 cups)
1 tablespoon chopped cilantro
6 cups hot cooked long grain white rice (from about 2 cups uncooked)
0.25 cup all-purpose flour
2 tablespoons vegetable oil
1 jar (16 ounces) Pace® Salsa Verde
2 large red and/or green pepper, diced (about 2 cups)
3 large carrot, thickly sliced (about 1 1/2 cups)
1 tablespoon chopped cilantro
6 cups hot cooked long grain white rice (from about 2 cups uncooked)
Instructions
Season the pork as desired. Coat the pork with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook until well browned, stirring often. Pour off any fat.
Stir the pork, salsa verde, peppers and carrots in a 6-quart slow cooker.
Cover and cook on HIGH for 4 to 5 hours or until the pork is fork-tender. Season to taste. Sprinkle with the cilantro and serve with the rice.
Heat the oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook until well browned, stirring often. Pour off any fat.
Stir the pork, salsa verde, peppers and carrots in a 6-quart slow cooker.
Cover and cook on HIGH for 4 to 5 hours or until the pork is fork-tender. Season to taste. Sprinkle with the cilantro and serve with the rice.
Slow-Cooked Salsa Verde Pork & Pepper Stew
Let your slow cooker work its magic with our Salsa Verde, pork and veggies. This succulent stew is infused with fabulous flavor from our salsa. Most of the prep in this recipe is fr...
Directions
Print
Season the pork as desired. Coat the pork with the flour.Heat the oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook until well browned, stirring often. Pour off any fat.Stir the pork, salsa verde, peppers and carrots in a 6-quart slow cooker.Cover and cook on HIGH for 4 to 5 hours or until the pork is fork-tender. Season to taste. Sprinkle with the cilantro and serve with the rice.
Ingredients
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces0.25 cup all-purpose flour2 tablespoons vegetable oil1 jar (16 ounces) Pace® Salsa Verde2 large red and/or green pepper, diced (about 2 cups)3 large carrot, thickly sliced (about 1 1/2 cups)1 tablespoon chopped cilantro6 cups hot cooked long grain white rice (from about 2 cups uncooked)
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