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These slow cooker Hatfield® Pork Chile Verde Burrito Bowls are an easy, flavorful weeknight dish that you can start in the morning and prep ahead of time for convenient cooking!
Pull out the blankets, slip on a hoodie, and let’s get cozy! It’s officially my favorite time of year! The other day it rained and it was that chilly sort of rain that just felt like fall. So what did I do? I snuggled under a blanket with a bowl of warm, comforting food and binge watched TV. Food always seems to taste better in a bowl, for some reason. That’s probably because some of my favorite fall foods are served in one!
Take this burrito bowl, for instance. It’s inspired by one of my favorite Mexican fast food restaurants. I always get a burrito bowl when I’m there! I usually customize mine with brown rice, a choice of meat, and a bunch of yummy toppings like shredded lettuce, black beans, cheese, salsa verde (my absolute favorite), and more!
A flavorful pork chile verde burrito bowl for an easy weeknight dinner!
We’re big fans of Hatfield® Dry Rubbed Marinated Tenderloins and usually have one in our freezer at any given time! They’re perfect for slow cooking and make the most delicious and easy shredded pork!
So this week, I grabbed a Hatfield Dry Rubbed Marinated Tenderloin from ACME and decided to make burrito bowls for dinner in our slow cooker. I’ve been using my slow cooker a lot more since it’s starting to feel like fall again. And pork tenderloins are one of my favorite things to make in it. They stay juicy and I never have any trouble shredding them apart for meals!
Hatfield’s pork products are from family owned, American made farms. They’re easy to use and full of flavor making dinner a breeze! Plus, having them marinated right in the package is so convenient, saving you a step during weeknight meal prep!
Make juicy, flavorful shredded pork with just two ingredients!
I started these burrito bowls by cooking the pork tenderloin in our slow cooker with just a jar of salsa verde. That’s it! While that was cooking, I prepared all of our toppings ahead of time. Once dinner was ready, I served them separately so we could easily customize our burrito bowls. The only thing I had left to cook was the rice! You could even use leftover rice from the night before to make this recipe that much easier!
Ingredients
- 1 Hatfield Pork Tenderloin
- 1 lb. jar salsa verde
- 1 cup brown rice + 1 cup water + 1 cup vegetable broth, or leftover rice
- Topping options: lettuce, corn, black beans, sliced avocado, pico de gallo, fresh cilantro, sour cream, lime wedges
Instructions
- Place the pork tenderloin in the slow cooker.
- Pour the jar of salsa over the pork. Then, place the lid back onto the slow cooker and cook for 8 hours on low or 4 hours on high.
- Once the pork has cooked, use two forks to easily shred the pork apart. Keep warm in the slow cooker and prepare the rice.
- Bring the cup of water and cup of vegetable broth to a boil.
- Add the rice and cook for about 30 minutes, or until all the water is absorbed and the rice is cooked.
- Spoon the rice into each bowl. Then, top with lettuce, corn, black beans, pico de gallo, fresh cilantro, and more!
Notes
To make a quick pico de gallo: chop a large tomato and add it to a bowl with a little chopped onion, jalapeno, and cilantro. Squeeze in a little lime juice, season with salt, and stir!
Grab everything you need to make this easy and delicious burrito bowl at ACME, or where Hatfield pork products are sold! If you want to make an even better-for-you bowl, use cauliflower rice instead of brown rice!
This recipe made about four servings for us. So we each had lunch for the next day. Yay leftovers! It would also be great to make ahead of time and meal prep for the week!
If you’re adding this recipe to your fall weeknight menu, share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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