Chili Verde

This simple chili verde recipe makes a "brown sauce" similar to one I've had over chimichangas in Mexican restaurants. It's one of my favorites. When I found I could make it at home, I started making it regularly. Serve over chimichangas or as a soup. Top with sour cream and shredded cheese.

• Preparation Time: 10 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 10 mins
• Calories: 403 Calories

Ingredients

• 1 large onion, diced
• 1 (14.5 ounce) can chicken broth
• 3 tablespoons Worcestershire sauce
• 2 (4 ounce) cans diced green chile peppers, drained
• 1 tablespoon garlic pepper
• 3 pounds pork picnic roast
• 3 (7 ounce) cans green salsa
• 2 (15.5 ounce) cans great Northern beans, drained

Recipe Instructions

Step 1

Place 1/2 of the Worcestershire sauce and 1/2 of the garlic pepper into the bottom of a slow cooker. Place roast into the cooker, and drizzle with remaining Worcestershire. Sprinkle remaining garlic pepper over the roast. Add onion and chile peppers; pour in chicken broth.

Step 2

Cover and cook on Low until roast is tender enough to pull apart with a fork, 8 to 10 hours.

Step 3

Add beans and salsa and continue cooking until heated through, 30 to 45 minutes.