We typically buy large center cut pork loins when they are on sale. This saves us a lot of money and produces a lot of pulled pork for us to use. Sometimes we cook the pork and use it all up, or other times we freeze the leftovers to use it later. I am always coming up with different ways to use the pork so we don’t get tired of it, and this is quite possibly my favorite way.
Pork Chili Verde is a warm and comforting meal with a combination of spicy, savory, creamy, and fresh flavors. The chili comes together very quick with previously cooked pork, is super healthy and packed full of protein! I like the ‘semi-homemade’ approach to cooking, because it tastes authentic, but is made fast. I am able to save time but still maximize flavor by using a jar of authentic salsa verde, which gives the taste of jalapenos, garlic, and tomatillos! Next time you see pork loins on sale, try this recipe out! You won’t be disappointed, promise!
Center Pork Loin
1 medium onion, sliced
1 tsp salt
1 tbsp garlic powder
1 tbsp olive oil
4 cups cooked pork loin, shredded
1.5 green peppers, diced
1 medium onion, diced
1 tbsp garlic, minced
32 oz fat free chicken broth
24 oz jar salsa verde
1 can white beans, drained and rinsed
Place sliced onion rounds on the bottom of a slow cooker.
Add in the center pork loin on top of the sliced onions.
Season with salt and garlic powder (do NOT add liquid).
Place the lid on the slow cooker, and cook on low for 8 hours.
The pork will easily fall apart and shred on its own.
In a large pot over medium heat, heat the olive oil and sauté the green peppers and onions for 5 minutes.
Add in the garlic, and sauté for about 1 minute.
Add in the cooked shredded pork, chicken broth and salsa verde.
Stir until the pork is evenly distributed throughout the chili. Stir in the white beans and reduce heat to low.
Cover with a lid and simmer for 1 hour. To serve, I top it with fresh cilantro, lime juice and avocado!