From the cookbook, Stock the Crock by Phyllis Good, the salsa verde in this recipe sets this Pork Salsa Stew dish apart. It gives the pork a great flavor boost without overwhelming.
Tip: Be sure to use a boneless pork butt roast or shoulder. That cut of pork can handle the long, slow cooking without quickly becoming dry, which will happen with a too-lean cut. Juicy, tender meat is a must for this dish!
Simple Swaps: Substitute 10 boneless, skinless chicken thighs (about 2 to 3 pounds), cubed, for the pork roast. Substitute the salsa verde with chunky medium salsa.
Make It Gluten-Free
Check the label to ensure you are using gluten-free salsa verde.
Serve alone or with gluten-free pasta.
Make It for Picky Eaters
Use mild salsa and reduce the amount of cumin.
Make It Quick and Easy
Cube the meat the night before to ease recipe prep in the morning before you go out the door.
You can find additional recipes we’re featuring from the book here:
Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved. Recipe by Juanita G.
- 2 (15.5-ounce) cans black beans, drained and rinsed
- 2 cups frozen or canned corn kernels
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 cups medium salsa verde, divided, plus additional for topping
- 2-3 lb boneless pork butt roast, cubed
- Cooked rice or pasta
- 1 cup grated cheese of your choice
- Jalapeno slices, for topping
- 1 Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
- 2 Combine the beans, corn, garlic, cumin, and 1 cup of the salsa verde in the prepared crock.
- 3 Arrange the pork cubes on top.
- 4 Top with the remaining cup of salsa verde.
- 5 Cover. Cook on Low 2 to 4 hours, or until the meat is just tender but not dry.
- 6 Serve over rice or pasta, topped with grated cheese, additional salsa verde, and jalapeño slices.