Back to Secret Recipe Club this month after a break in early January. I had the blog of the lovely Micha and she had some really great recipes! I had a hard time choose just one. But the Shredded Pork in a Green Chili Sauce sounded like a perfect item for a Sunday Supper.
Those days when you put something in the crockpot midmorning and by midafternoon your house is smelling amazing. So amazing you can hardly wait to eat. That is what this Pulled Pork in Salsa Verde does. Seriously.
My in-laws walked in and asked “what are you making, it smells delicious” What is even better? You throw all of this in the crockpot and let it cook away. All you have to do is shred the pork, fill delicious rolls with it and top with a bit of BBQ sauce and you have one heck of a sandwich.I like rolls, since they are soft inside but have a good crust. This pulled pork will stay for a few days in the fridge too, if you can make it last that long.
Southwestern Chicken Chili
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Keywords: soup/stew
6059301Ingredients (Serves 4)
- 1 onion, finely diced
- 1 jalapeno, finely diced
- 1 green bell pepper, finely diced
- 1 lb ground chicken
- 3 tbsp southwest seasoning
- 4 garlic cloves, finely diced
- Salt/Pepper
- 2 cans Great Northern beans, drained and rinsed
- 1 jar tomato sauce
- 1 can diced tomatoes
Instructions
In a large dutch oven brown chicken, onion, jalapeno, bell pepper, garlic and seasoning for 8-10 minutes.
Add beans, tomato sauce, tomatoes and salt/pepper. Simmer for 20-30 minutes, or until cooked through.
Serve immediately.
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