I love slow cooker meals year round, but I’m especially thankful for them during the summer when it’s hot. I love summer, but I can do without all the heat. We have a swamp cooler in our home which does a pretty good job keeping our house comfortable, but I try my best to avoid turning on my stove or oven.

Don’t let the number of ingredients in this recipe fool you- this meal is probably one of my favorite slow cooker meals.  We love to eat it over rice, but it is great served burrito style too. 

Slow Cooker Chile Verde

1 jar (16 oz) La Victoria thick ‘n chunky salsa verde (other brands would work, but this is my favorite)
1 pork roast 2 pounds
1 tsp cumin
1 tsp garlic salt
1/2 tsp pepper
1 can pinto beans rinsed and drained

Place your pork roast in the bottom of the slow cooker and sprinkle the dry seasonings over it. Dump the entire jar of salsa over the roast, adding a little water if necessary to the jar to get all of it out.  Cook on low for 6-8 hours or high for 3-5 hours. Roast should pull apart easily when it’s done. Shred the pork and put back in the salsa and juices. Add the pinto beans to the crockpot for the last half hour of cooking. Serve over rice and top with cheese, sour cream, and cilantro, or serve in tortillas.