INGREDIENTS
▢3 pounds Pork Shoulder diced into bite size pieces
▢1 Tablespoon Olive Oil
▢2 cans Green Enchilada Sauce 28 oz each
▢1 jar Salsa Verde 16 oz
▢1 can Diced Tomatoes 14.5 oz can
▢1 can Green Chiles 4.5 oz can
▢3 teaspoons Minced Garlic
▢1/2 White Onion diced
▢2 Tablespoons Cornstarch
▢2 Tablespoons Cold Water
INSTRUCTIONS
Heat the olive oil in a large skillet over medium high heat. Add the diced pork and brown the pork.
Add the pork to a 6 quart crock pot and the remaining ingredients (except for the cornstarch and cold water) to the crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
In a small bowl, whisk together the cornstarch and cold water. Then stir this mixture into the crock pot. Cover and cook on low for 20-30 minutes until the mixture has thickened.
Stir well and serve with your favorite toppings and enjoy!
RECIPE NOTES
Refrigerate the leftovers in an airtight container for up to 5 days.
NUTRITION FACTS
Calories 347kcal, Carbohydrates 24g, Protein 30g, Fat 14g, Saturated Fat 4g, Polyunsaturated Fat 1g, Monounsaturated Fat 6g, Cholesterol 93mg, Sodium 1961mg, Potassium 778mg, Fiber 4g, Sugar 16g, Vitamin A 1446IU, Vitamin C 17mg, Calcium 46mg, Iron 3mg