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Ingredients

1 cup all-purpose flour, or as needed 5 pounds boneless pork shoulder, cut into cubes 3 tablespoons olive oil 1 yellow onion, chopped 2 (16 ounce) jars salsa verde (such as Herdez®) 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®) 1 (4 ounce) can diced jalapeno peppers, or to taste 1 (4 ounce) can diced green chiles 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin

Nutrition Info

505.3 calories carbohydrate: 25.5 g cholesterol: 112.8 mg fat: 26.8 g fiber: 1.9 g protein: 36.7 g saturatedFat: 8.5 g servingSize: - sodium: 989.3 mg sugar: 5.9 g transFat: : - unsaturatedFat: : -

Spread flour into a shallow bowl. Dredge pork cubes in flour to coat.
Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork, cook and stir until pork is browned on all sides, 5 to 7 minutes.
Transfer pork-and-onion mixture to a slow cooker. Stir salsa verde, diced tomatoes with green chile peppers, diced jalapeno peppers, diced green chiles, garlic, oregano, and cumin into the pork mixture.
Cook on Low for 6 hours.

8 servings

Good for burritos;use flour tortillas and sour cream. If you want it less spicy, add less jalapeno pepper.