8 Servings | Prep Time 20 Min | Cook Time 365 Min
Nestle Recipe
  • 2 tablespoons olive oil
  • 1 ½ pounds boneless pork sirloin roast, cut into 2- to 3-inch pieces
  • 1 large fresh jalapeño, chopped (about ¼ cup)
  • 4 cans (7 ounces each) salsa verde
  • 2 cups cubed Yukon gold potatoes (1 inch)
  • Cilantro leaves for garnish
  • 2 cups chopped onion
  • 4 cups hot, cooked rice
  • 2 cloves garlic, finely chopped
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Step 1
Heat oil in a large cast iron skillet over medium heat. Add pork; cook, stirring frequently, for about 5 minutes or until pork is brown on all sides.
Step 2
Transfer pork to slow cooker. Add onion, potatoes, jalapeño and garlic. Stir in salsa verde and bouillon; cover.
Step 3
Cook on high for 6 hours or until fork tender.
Step 4
Shred pork with two forks. Serve over rice; garnish with cilantro.

Nutrition Information

396.53 cal

  • Total fats (g)

    16.49 Grams

  • Proteins (g)

    21.22 Grams

  • Total Carbs (g)

    39.38 Grams