Serves 6

Prep time 15 mins

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

Ingredients

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

Directions

  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.

Try These Other Delicious Recipes

View All Recipes

Bone Broth Chicken Noodle Soup Recipe

Cook Time: 40 min.

View Recipe