EASY Pork CHILE VERDE with Beans and Rice
Winter is approaching and it's time to break out my slow cooker again! Sometimes I use it during the warmer months, but it's rare as I tend to use more produce and the grill. I do have my typical slow cooker 'favorites' (I've posted some already on my blog) but I continuously look for new ideas to break up the monotony. Here's a great one I found from Cooking Light, but as usual...I made my 'tweaks' to it.
This recipe is low in fat, high in protein and fiber, gluten free, under 400 calories per serving, low sugar, low sodium and CRAZY comforting and yummy! Recipe serves 6-8 and prep time is only 15 minutes! Hard to come by, and will be kept in our meal rotation this Winter as it's as good the second day as the day you make it! Note: chicken also works well in this recipe if you do not care for pork.
Pork CHILE VERDE with Beans and Rice - Ingredients
- 2 cups dried white beans (unsoaked, but rinsed) - I use cannellini beans
- 1 large onion, roughly chopped
- 8-10 cloves of garlic, roughly chopped
- 4 cups low salt chicken broth
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried oregano
- 1/2 cup water
- fresh (or jar) tomatillo salsa (approx. 12 oz)
- 2 pounds trimmed pork loin roast or pork shoulder, cut into large cubes
- 1 package yellow rice (I use Vigo, just make according to package)
Pork CHILE VERDE with Beans and Rice - Steps
- Cube pork into 2 inch pieces, and lightly brown in skillet (just a few minutes, you are not cooking it through)
- While meat is browning, chop your onion and garlic cloves
- In your slow cooker, combine the chicken broth, water, beans, onion, garlic, salsa, salt, pepper, and oregano. Add browned pork, stir and cover.
- Cook on low 7-8 hours. Make rice according to package and serve.