Directions:
- Place 2 cups of the salsa verde in the Crock-Pot. Stir in the chilies. Add meat.
- Cook on high for 4 hours.
- Take meat out of Crock-Pot and shred.
- Add back to Crock-Pot along with remaining 1/2 cup salsa and the 2 cans of beans.
- Stir and cook on high for 30 more minutes.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.54 Kcal (894 kJ) | ||
| Calories from fat | 49.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.49g | 8% | |
|---|---|---|---|
| Cholesterol | 83.54mg | 28% | |
| Sodium | 1167.51mg | 49% | |
| Potassium | 798.07mg | 17% | |
| Total Carbs | 11.07g | 4% | |
| Sugars | 4.96g | 20% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 30.86g | 62% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 1.5mg | 8% | |
| Calcium | 25.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 78.73 Kcal (330 kJ) | ||
| Calories from fat | 18.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 8% | |
|---|---|---|---|
| Cholesterol | 30.8mg | 28% | |
| Sodium | 430.43mg | 49% | |
| Potassium | 294.23mg | 17% | |
| Total Carbs | 4.08g | 4% | |
| Sugars | 1.83g | 20% | |
| Dietary Fiber | 1.27g | 14% | |
| Protein | 11.38g | 62% | |
| Vitamin C | 5.4mg | 25% | |
| Iron | 0.6mg | 8% | |
| Calcium | 9.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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