8
Servings
Prep Time
20 Min
Cook Time
365 Min
  • 2 tablespoons olive oil
  • 1 ½ pounds boneless pork sirloin roast, cut into 2- to 3-inch pieces
  • 2 cups chopped onion
  • 2 cups cubed Yukon gold potatoes (1 inch)
  • 1 large fresh jalapeño, chopped (about ¼ cup)
  • 2 cloves garlic, finely chopped
  • 4 cans (7 ounces each) salsa verde
  • 1 ½ teaspoons Maggi® Granulated Chicken Flavor Bouillon
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  • 4 cups hot, cooked rice
  • Cilantro leaves for garnish
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

396.37 Kcal

  • cholesterol

    51.03 Milligrams

  • calcium

    32.59 Milligrams

  • protein

    21.21 Grams

  • iron

    2.42 Milligrams

  • potassium

    787.52 Milligrams

  • vitamin_d

    1.19 International unit

  • carbohydrates

    39.38 Grams

  • sugar

    5.19 Grams

  • fiber

    3.47 Grams

  • sodium

    815.27 Milligrams

  • fat

    16.48 Grams

  • saturedfat

    4.68 Grams