Serves 6

Prep time 15 mins

Cook time 20 minutes, plus 4 to 5 hours on HIGH or 8 to 9 hours on LOW


1 jar (16 oz.) salsa verde

1 can (4 oz.) mild diced green chiles, not drained

1 Tbsp. vegetable oil

3 1/2 lb. boneless pork shoulder roast, trimmed of excess fat and cut into 1 1/2-inch pieces

1 large onion, diced (about 3 cups)

2 tsp. cumin

2 cups College Inn® Chicken Bone Broth

3/4 cup chopped fresh cilantro, divided, plus more for garnish

6 Tbsp. plain whole milk Greek yogurt

2 Tbsp. lime juice

1 tsp. kosher salt

2 bags (10 oz. each) shredded cabbage

Avocado slices, optional


  1. Pour salsa and green chiles into a 6-qt. slow cooker. Heat oil in a large skillet over medium-high heat. Working in two batches, sear pork about 5 minutes per batch, until browned on all sides; transfer to slow cooker. Discard all but 1 Tbsp. fat from skillet.

  2. Add onion to skillet and cook about 3 minutes over medium-high, until softened and lightly browned; transfer to slow cooker. Add cumin and bone broth to skillet; scrape up browned bits from bottom of pan using a wooden spoon. Simmer 5 to 6 minutes over medium-high until reduced to 1 cup; transfer to slow cooker. Cover and cook 8 to 9 hours on LOW or 4 to 5 hours on HIGH, until pork is very tender. Skim fat from top of stew, then stir in 1/4 cup of cilantro.

  3. About 15 minutes before stew is done, whisk together yogurt, lime juice and salt in a large bowl.  Add cabbage and remaining 1/2 cup cilantro and toss to coat evenly. Serve chile verde over bed of slaw. Garnish with avocado and additional cilantro, if desired.

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