Pork green chili made in the slow cooker always makes my hungry family happy. Getting creative with the leftovers is part of the fun. —Mary Shivers, Ada, Oklahoma,
Ingredients
- 1 boneless pork loin roast (3 to 4 pounds)
- 1-1/2 cups apple cider or juice
- 1 can (4 ounces) chopped green chilies, drained
- 3 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons hot pepper sauce
- 1 teaspoon chili powder
- 1 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 16 flour tortillas (8 inches)
- Optional toppings: chopped peeled mango, shredded lettuce, chopped fresh cilantro and lime wedges
image/svg+xml Text Ingredients View Recipe,
Directions
Freeze option: Place shredded pork in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
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Nutrition Facts
2 filled tortillas (calculated without optional toppings): 559 calories, 15g fat (5g saturated fat), 85mg cholesterol, 1032mg sodium, 62g carbohydrate (5g sugars, 4g fiber), 42g protein.
