Try using red sauce instead of tomatillos when you make your chile verde (rojo) recipe. This simple and delicious variation will be a favorite for your family and friends.
2 lbs boneless pork roast
2 tbsp steak seasoning blend
2 cups prepared salsa
1/4 cup tomato paste
1 cup water
Beans (your choice)
Slice the pork roast into bite size pieces and place in a large resealable bag. Sprinkle with the your choice of steak seasoning blend and place in the refrigerator over night.
In the morning, add the marinated pork, prepared salsa, tomato past and water to your slow cooker and cook on low for about 6-8 hours or until the pork is tender.
Serve with rice, beans (of your choice) and a green salad on the side. Enjoy!
Tags: Chef BryanChili RojoCooking with Chef BryanCuban InfluenceDinner IdeasSlow Cooker DinnersSpanish Disheschefbryan