Easy chili verde , cooking with Harry

Ingredients

• 2 lb Pork Shoulder (trimmed, cut into 2‑inch cubes)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for browning)
• 2 cup La Victoria Salsa Verde (mild to medium heat, jarred)

Instructions

1. Season the Pork

   Pat the pork shoulder cubes dry, then sprinkle with salt and black pepper, tossing to coat evenly.

   Time: PT5M

2. Brown the Pork

   Heat olive oil in a large skillet over medium‑high heat. Add the pork in a single layer; do not overcrowd. Brown on all sides, about 3‑4 minutes per side, until a deep golden crust forms.

   Time: PT10M

   Temperature: medium‑high

3. Transfer to Crock Pot

   Using tongs, move the browned pork cubes into the crock pot.

   Time: PT2M

4. Add Salsa Verde

   Pour the La Victoria salsa verde over the pork, stirring gently to combine.

   Time: PT2M

5. Slow Cook

   Cover the crock pot and cook on LOW for 6 hours, or until the pork is fork‑tender and easily shreds.

   Time: PT6H

6. Shred and Serve

   Remove the pork, shred with two forks, then return the meat to the sauce. Stir and let sit for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

20g

Fiber

2g