When we go my favorite Mexican restaurant I look over and over the menu and always go back to my favorite Chile Verde Burrito. And I seriously can’t get enough of their salsa verde! So I decided it was time to try making it for myself.
I have no idea why I never tried this before. I’ve been making my own salsa verde for over a year now. All you have to do is add the salsa and some pork into your crockpot and boom! Deliciousness! It’s incredibly tender and full of flavor! As soon as Levi had his bite he just said “Wow! That is so good!” When I accomplish that statement it’s one of my favorite parts of life! He is still a relatively picky eater and so it’s so gratifying when he really enjoys trying something totally new!
There is just a little prep work. You can make the salsa ahead of time and store in your fridge until ready to use.
You can use the Chile Verde for a smothered burrito, enchilada topping or just eat it with some sides of rice and beans.
This version is a little more meaty than what I usually see. And it’s enough to feed 2 people for at least 3 meals. So it’s also a great idea for lunchtime meal prep.
- 10 Tomatillos
- 1 Large Onion, quartered
- 3 Jalepenos
- 6 Cloves Garlic
- 1/2 Lime, juiced
- 1/2 Cup Cilantro
- 5 lb Smithfield Pork Shoulder Seasoned Carnitas
- Butter and oil
- 7 oz Roasted and chopped Green Chiles
Preheat oven to 450.
On a large baking sheet spray with cooking spray. Place the Tomatillos, jalapeños, onions, and garlic cloves. Bake for 10 minutes, turn over and bake an additional 10 minutes. Let cool for a few minutes. Chop the tops off the jalapeños and add everything to a food processor. Add the lime juice, salt and cilantro. Blend completely.
Chop the pork into 1 inch cubes. Heat a pan to medium high. Add 2 Tbsp butter and 1 Tbsp oil. Quickly sear all sides of the meat, add more butter and oil as needed. I had to do this in about 5 batches.
Add meat, salsa verde and green chilis into your Crockpot. Cook for 4 hours on high or 8-10 hours in low.