• Season pork with salt, pepper and cumin. Heat oil in a large stainless skillet over med-high and brown pork in batches, about 3 min per batch. Transfer pork to slow cooker and add garlic, salsa verde, oregano and 1/2 cup water. Cover and cook on HIGH for 6 hr. Uncover and stir in beans. Serve topped with sour cream and cilantro, if desired. Tip: For Chile Verde, opt for boneless chicken thighs instead. Make it even heartier: Spoon over white or brown rice. For the soup, switch to chicken sausage; add halved small potatoes for an energy-boosting carb hit.


Nutrition Facts

461 calories; 25 g total fat; 7 g saturated fat; 900 mg sodium. 15 g carbohydrates; 4 g fiber; 2 g sugar; 42 g protein;