Transport yourself to the southwest with this delicious meal. Rich and hearty pork shoulder is slow cooked until tender with tangy tomatillo sauce for flavor in every bite. An array of vibrant vegetables, including black beans, corn, and bell peppers, is mixed in at the end for a meal as filling as it is delicious.
Suvie Cook Settings
Bottom Zone: Slow Cook on High for 6 hours
Top Zone: Slow Cook on High for 6 Hours
Select YES from frozen
Green Chile Braised Pork with Southwest Vegetables
Ingredients
- 24 oz pork shoulder
- 2 x 6 oz tomatillo sauce
- 2 x 8 oz southwest vegetables
Directions
1) Run one of the tomatillo sauces under warm water to slightly thaw.
2) Open pork shoulder and add to a Suvie pan.
3) Open tomatillo sauce and pour over and around the pork shoulder.
4) Open both packages of southwest vegetables and add to a separate Suvie pan. Season with 2 tbsp olive oil, 1 tsp salt and freshly ground pepper.
5) Open second tomatillo sauce and squeeze out of packaging so it rests on top of southwest vegetables.
6) Place pork shoulder into the top zone of Suvie and southwest vegetables into the bottom zone. Input settings and cook now. Alternatively, you can store or schedule the meal in the Suvie (please be sure to select “Yes” when asked if cooking from frozen).
Suvie Cook Settings
Bottom Zone: Slow Cook on High for 6 hours
Top Zone: Slow Cook on High for 6 Hours
Select YES from frozen
7) When the cook is complete, use two forks and gently pull and shred pork apart. Stir the shredded pork with the tomatillo sauce. In the second pan, mix the southwest vegetables with the tomatillo sauce. Divide between plates and season to taste with salt and pepper.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 400, Total Fat 12g, Total Carbohydrates 27g, Total Sodium 930mg, Total Protein 44g.
