Slow-Cooked Salsa Verde Pork & Pepper Stew
Let your slow cooker work its magic with our Salsa Verde, pork and veggies. This succulent stew is infused with fabulous flavor from our salsa. Most of the prep in this recipe is from the veggies, so if you’re looking to save time, try using baby carrots and pre-cut fresh or frozen peppers.
Ingredients
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces0.25 cup all-purpose flour2 tablespoons vegetable oil1 jar (16 ounces) Pace® Salsa Verde2 large red and/or green pepper, diced (about 2 cups)3 large carrot, thickly sliced (about 1 1/2 cups)1 tablespoon chopped cilantro6 cups hot cooked long grain white rice (from about 2 cups uncooked)
Instructions
Season the pork as desired. Coat the pork with the flour.Heat the oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook until well browned, stirring often. Pour off any fat.Stir the pork, salsa verde, peppers and carrots in a 6-quart slow cooker.Cover and cook on HIGH for 4 to 5 hours or until the pork is fork-tender. Season to taste. Sprinkle with the cilantro and serve with the rice.
Slow-Cooked Salsa Verde Pork & Pepper Stew
Print
Let your slow cooker work its magic with our Salsa Verde, pork and veggies. This succulent stew is infused with fabulous flavor from our salsa. Most of the prep in this recipe is from the veggies, so if you’re looking to save time, try using baby carrots and pre-cut fresh or frozen peppers.
Ingredients
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces0.25 cup all-purpose flour2 tablespoons vegetable oil1 jar (16 ounces) Pace® Salsa Verde2 large red and/or green pepper, diced (about 2 cups)3 large carrot, thickly sliced (about 1 1/2 cups)1 tablespoon chopped cilantro6 cups hot cooked long grain white rice (from about 2 cups uncooked)
Instructions
Season the pork as desired. Coat the pork with the flour.Heat the oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook until well browned, stirring often. Pour off any fat.Stir the pork, salsa verde, peppers and carrots in a 6-quart slow cooker.Cover and cook on HIGH for 4 to 5 hours or until the pork is fork-tender. Season to taste. Sprinkle with the cilantro and serve with the rice.
Recommended
Holiday Fruit Cake
Embody the holiday spirit with this timeless classic. The only fruit cake recipe you're sure to love!
Braised Brisket with Garlic
Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy.
Baked Parmesan Tomatoes
Transform your tomatoes into the perfect side dish with a sprinkle of Parmesan and a drizzle of olive oil!
To Die For Blueberry Muffins
Delight your senses with these fluffy, extra large and yummy blueberry muffins sprinkled with a sugary cinnamon crumb topping.
Top Videos
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!