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5 from 3 votes

Pork Green Chili Verde (Meal Prep Bowls)

Pork Green Chili Verde Meal Prep Bowls are loaded with chunks of slow-cooked green chili Verde, roasted sweet potato, fresh greens, black beans, sweet yellow corn, and diced red onion.
Find the full post for Slow Cooker Chili Verde here.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Main Course, Meal Prep
Cuisine: Mexican
Keyword: crock pot chili verde recipe, Slow cooker meal prep
Servings: 5 meal prep bowls
Calories: 676kcal
Author: Jessica Randhawa

Ingredients

For the Green Chili Verde

  • 6 pounds pork shoulder, trimmed of fat and chopped into cubes
  • 2 medium yellow onions, chopped
  • 8 cloves garlic, minced
  • 1 tsp salt + pepper, plus more to taste
  • 24 ounces salsa verde , (two 12 ounce jars)
  • 8 ounces canned green chiles
  • 2 jalapeño peppers, chopped (less if you're sensitive to spicy food)
  • 1 small bunch cilantro, chopped
  • 1 cup green onion, chopped

For the Roasted Sweet Potatoes

  • 3 medium sweet potatoes, washed well and chopped into cubes
  • 2 tsp olive oil
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste

For the Meal Prep Bowls

  • 2 (15 ounce) cans black beans, drained and rinsed
  • 2 (15 ounce) cans sweet corn, drained
  • 5 cups fresh lettuce (I used romaine)
  • 1 red onion, diced
  • 1 lime, sliced into wedges
  • Sour cream, Ranch Dressing, Chipotle Ranch, etc., optional

Instructions

For the Green Chili Verde

  • Add pork, onion, garlic, salt, and pepper to your slow cooker. Stir in both jars of salsa verde, canned green chiles, and jalapeño peppers. Cover and cook on high for 5-6 hours, or on low for 8 hours. After cooking, or as the chili Verde stays warm, stir in the chopped cilantro and green onion, mixing well to combine.

For the Roasted Sweet Potatoes

  • Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Set aside.
  • In a medium mixing bowl toss the sweet potatoes with the olive oil, salt, and pepper to coat. Transfer to the prepared baking sheet and arrange the sweet potatoes in a single layer, trying not to overcrowd the pan (thus allowing them to get crispy rather than soggy). Roast for approximately 20-25 minutes, or until browned and fully cooked. Remove from the oven and set aside to cool.

For the Meal Prep Bowls

  • Gather all the ingredients going into your meal prep bowls. Line up each meal prep container side-by-side and start filling each tray with approximately equal amounts of each ingredient until trays are full or food is gone. Seal with a tight-fitting lid and store in the refrigerator until ready to eat. Enjoy!

Notes

  • This Slow Cooker Green Chili Verde Recipe was taken from this post and has 12 servings. I calculated the meal prep bowl nutrition facts to include the appropriate and accurate serving amount.
  • Allow the Green Chili Verde and the Roasted Sweet Potatoes to cool before transferring to meal prep containers- especially if you are using any type of container that is plastic.
  • Tip- To prevent the lettuce from getting soggy place it in a small zip-lock baggy, squeezing out all the air. 

Nutrition

Calories: 676kcal | Carbohydrates: 79g | Protein: 42g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 1968mg | Potassium: 1658mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1285IU | Vitamin C: 44.1mg | Calcium: 105mg | Iron: 5.3mg
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