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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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I'm always challenged to come up with my family's favorite Mexican food. This is a tried and true recipe that is so easy to make that no one knows how simple but delicious Chile Verde can be. ***** Served with V Best Spanish Rice (Easy) makes a complete meal ;) Ingredients:
3 lbs boneless pork shoulder, cut into chunks (carnitas meat) |
2 teaspoons ground black pepper |
2 teaspoons garlic powder |
2 teaspoons onion powder |
1/2 teaspoon onion salt |
1/2 teaspoon garlic salt |
1/2 teaspoon salt |
1/2 teaspoon oregano (mexican if you can find it) |
1/2 teaspoon dried cilantro |
1/2 teaspoon ground cumin |
1/2 teaspoon ground red pepper |
1/2 teaspoon minced onion flakes (or fresh onion) |
1 teaspoon minced dried garlic |
1 cup water |
2 tablespoons beef bouillon |
16 ounces salsa verde |
Directions:
1. Mix all seasonings together in small bowl (except Salsa Verde).
2. Mix Beef Boulion with water and pour in crock pot first.
3. Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).
4. Cover and set on 6-8 hours. (Usually cooked within 6 hours).
5. one hour before serving, drain pork drippings out leaving about 1/2 cup with meat. Pour Salsa Verde on top and stir to break up meat. Continue to cook. Just before serving I add a cornstarch slurry to thicken it up. (1 tblsp cornstarch, 1 tbls water).
6. Serve with Spanish rice (V Best Spanish Rice (Easy))and beans and enjoy!
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