Pork Green Chili Verde Recipe (Meal Prep Bowls)
Pork Green Chili Verde Meal Prep Bowls are loaded with chunks of slow-cooked green chili Verde, roasted sweet potato, fresh greens, black beans, sweet yellow corn, and diced red onion.Find the full post for Slow Cooker Chili Verde here.
Servings: 5 meal prep bowls
Ingredients
For the Green Chili Verde
- 6 pounds pork shoulder trimmed of fat and chopped into cubes
- 2 medium yellow onions chopped
- 8 cloves garlic minced
- 1 teaspoon salt + pepper plus more to taste
- 24 ounces salsa verde (two 12 ounce jars)
- 8 ounces canned green chiles
- 2 jalapeño peppers chopped (less if you're sensitive to spicy food)
- 1 small bunch cilantro chopped
- 1 cup green onion chopped
For the Roasted Sweet Potatoes
- 3 medium sweet potatoes washed well and chopped into cubes
- 2 teaspoon olive oil
- ½ teaspoon salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
For the Meal Prep Bowls
- 2 (15 ounce) cans black beans drained and rinsed
- 2 (15 ounce) cans sweet corn drained
- 5 cups fresh lettuce (I used romaine)
- 1 red onion diced
- 1 lime sliced into wedges
- Sour cream, Ranch Dressing, Chipotle Ranch, etc. optional
Instructions
For the Green Chili Verde
- Add pork, onion, garlic, salt, and pepper to your slow cooker. Stir in both jars of salsa verde, canned green chiles, and jalapeño peppers. Cover and cook on high for 5-6 hours, or on low for 8 hours. After cooking, or as the chili Verde stays warm, stir in the chopped cilantro and green onion, mixing well to combine.
For the Roasted Sweet Potatoes
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Set aside.
- In a medium mixing bowl toss the sweet potatoes with the olive oil, salt, and pepper to coat. Transfer to the prepared baking sheet and arrange the sweet potatoes in a single layer, trying not to overcrowd the pan (thus allowing them to get crispy rather than soggy). Roast for approximately 20-25 minutes, or until browned and fully cooked. Remove from the oven and set aside to cool.
For the Meal Prep Bowls
- Gather all the ingredients going into your meal prep bowls. Line up each meal prep container side-by-side and start filling each tray with approximately equal amounts of each ingredient until trays are full or food is gone. Seal with a tight-fitting lid and store in the refrigerator until ready to eat. Enjoy!
Notes
- This Slow Cooker Green Chili Verde Recipe was taken from this post and has 12 servings. I calculated the meal prep bowl nutrition facts to include the appropriate and accurate serving amount.
- Allow the Green Chili Verde and the Roasted Sweet Potatoes to cool before transferring to meal prep containers- especially if you are using any type of container that is plastic.
- Tip- To prevent the lettuce from getting soggy place it in a small zip-lock baggy, squeezing out all the air.
Nutrition
Calories: 676kcal | Carbohydrates: 79g | Protein: 42g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 1968mg | Potassium: 1658mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1285IU | Vitamin C: 44.1mg | Calcium: 105mg | Iron: 5.3mg
