Pork Salsa Verde
Creamy Roasted Pepita Slaw
Ingredients
- 2 lb boneless pork roast
- 2 Tbsp taco seasoning mix
- 1 Tbsp ground cumin
- 3 Tbsp olive oil
- 4 (4-oz) cans chopped green chiles
Instructions
- Rub pork with taco seasoning and cumin. Cook pork in hot oil in a large skillet over medium-high heat 3 to 5 minutes, turning to brown on all sides.
- Transfer pork to a 5-or 6-quart slow cooker, and add green chiles.
- Cover and cook on LOW 5 to 6 hours or until pork is very tender.
- Slice or shred pork with 2 forks, and return to cooker. Cover and cook on LOW 45 minutes longer.
Side Dish Ingredients
- ½ cup olive-oil mayonnaise
- 6 Tbsp sour cream
- 2 Tbsp lime juice
- 1 Tbsp vinegar
- ½ tsp garlic salt
- 5 cups shredded red cabbage
- ⅓ cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Whisk together first 5 ingredients in a large bowl. Add shredded cabbage; toss. Sprinkle with pepitas.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
397
|
155
|
552
|
| Fat (g) | 29 | 14 | 43 |
| Sat. Fat (g) | 9 | 3 | 12 |
| Protein (g) | 27 | 3 | 30 |
| Carb (g) | 6 | 5 | 11 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 433 | 264 | 697 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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