Hatfield® Pork Chile Verde Burrito Bowl
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!
Servings 4
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, avocado, pico de gallo, fresh cilantro, sour cream, lime wedges
Instructions
- Place the pork tenderloin in the slow cooker.
- Pour jar of salsa over pork. Place the lid back onto the slow cooker and cook 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!