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A burrito bowl filled with chili verde pork
5 from 5 votes

Chili Verde Pork Burrito Bowls (Slow Cooker)

Chili Verde Pork Burrito Bowls- juicy pieces of slow-cooked chili Verde pork served with rice, crunchy greens, sweet corn, black beans, fresh pico de gallo, and fried tortilla chips. It's everything you'd want in a burrito, minus the tortilla.
Prep Time30 mins
Chili Cooking Time4 hrs
Total Time30 mins
Servings: 6 servings
Calories: 646kcal

Ingredients

For the Chili Verde Pork

  • 6 pounds pork shoulder - trimmed of fat and chopped into cubes
  • 2 medium yellow onions - diced
  • 8 cloves garlic - minced
  • 1 teaspoon salt + pepper - plus more to taste
  • 24 ounces salsa verde - (two 12-oz jars)
  • 8 ounces green chilis - canned
  • 2 jalapeño peppers - diced
  • chopped cilantro and green onion for garnish

For the Pico de Gallo

  • 8 roma tomatoes - sliced in half with seeds scooped out
  • ½ large white onion - diced
  • l lime - juiced
  • cup fresh cilantro - finely chopped
  • 2 cloves garlic - minced
  • 2 serrano peppers - seeded and diced
  • ½ teaspoon salt

For the Burrito Bowls

  • 1.5 cups uncooked rice - or other preferred grain
  • 1 can black beans - rinsed and drained
  • 1 can whole kernel corn - rinsed and drained
  • 4 cups romaine lettuce - chopped
  • 1 cup green onion - chopped
  • 2 avocado - peeled and chopped
  • Fresh Limes

Instructions

For the Pork Chili Verde

  • Add pork, onion, and garlic to your slow cooker. Stir in both jars of salsa verde, canned green chilies, and jalapeño peppers. Cover and cook on high for approximately 5-6 hours or low for 8 hours.
    Slow cooker filled with chili verde

For the Pico De Gallo

  • Prepare the tomatoes. Slice each tomato in half lengthwise and use a spoon to scoop the seeds and liquid from the center. Chop the tomatoes into small, equal size pieces. Approximately twice the size of the onions.
  • Transfer the diced tomato, onion, lime juice, cilantro, garlic, serrano peppers, and salt to a medium bowl and mix to combine. Cover and refrigerate until ready to serve.
    a bowl of pico de gallo

For the Burrito Bowls

  • In a medium saucepot cook rice according to package instructions. As the rice cooks chop and prepare any desired burrito bowl additions (corn, beans, lettuce, etc).
  • As soon as rice and pork are fully cooked, build your bowl with all your favorite toppings! Enjoy!

Notes

See the full Slow Cooker Chili Verde Recipe HERE

Nutrition

Calories: 646kcal | Carbohydrates: 65g | Protein: 37g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 384mg | Potassium: 1421mg | Fiber: 11g | Sugar: 4g | Vitamin A: 3775IU | Vitamin C: 27.7mg | Calcium: 106mg | Iron: 5.9mg
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