Directions:
- Chop 3 tomatoes and 1 poblano pepper, and place in a large bowl. Stir in cilantro and next 3 ingredients. Process mixture, in 2 batches, in a blender or food processor until smooth.
- Coarsely chop remaining tomatoes and peppers, and place in a 6-qt. slow cooker.
- Trim and discard fat from pork. Cut pork into 2-inch cubes. Combine pork and next 3 ingredients in a large bowl, and toss to coat. Sprinkle with flour, and toss to coat.
- Cook pork, in batches, in hot oil in a large skillet over medium-high heat, turning occasionally, 10 to 12 minutes or until golden brown. Place pork over tomato mixture in slow cooker. Pour pureed tomato mixture over pork.
- Cover and cook on LOW 6 to 7 hours or until pork is tender. Season with salt and pepper. Serve chile verde with tortillas and Green Tomato Salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1441.31 Kcal (6034 kJ) | ||
| Calories from fat | 641.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.25g | 110% | |
|---|---|---|---|
| Cholesterol | 272.1mg | 91% | |
| Sodium | 2699.88mg | 112% | |
| Potassium | 3685.3mg | 78% | |
| Total Carbs | 79.34g | 26% | |
| Sugars | 35.93g | 144% | |
| Dietary Fiber | 11.56g | 46% | |
| Protein | 118.36g | 237% | |
| Vitamin C | 187.1mg | 312% | |
| Iron | 16mg | 89% | |
| Calcium | 261.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 91.98 Kcal (385 kJ) | ||
| Calories from fat | 40.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 110% | |
|---|---|---|---|
| Cholesterol | 17.36mg | 91% | |
| Sodium | 172.3mg | 112% | |
| Potassium | 235.18mg | 78% | |
| Total Carbs | 5.06g | 26% | |
| Sugars | 2.29g | 144% | |
| Dietary Fiber | 0.74g | 46% | |
| Protein | 7.55g | 237% | |
| Vitamin C | 11.9mg | 312% | |
| Iron | 1mg | 89% | |
| Calcium | 16.7mg | 26% | |
* 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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