Search thousands of recipes reviewed by home cooks like you.

Chili Verde

Chili Verde

  • Prep

    10 m
  • Cook

    8 h
  • Ready In

    8 h 10 m
SASSYLUCKYL

SASSYLUCKYL

This is a 'brown sauce' that I have had over chimichangas in Mexican restaurants, and is one of my favorites. When I found I could make it at home, it has become a regular. May be served as soup or over chimis. Top with sour cream and shredded cheese. Enjoy.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 619 mg
  • 25%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours.
  2. When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

THE CATS HANDMAIDEN
19

THE CATS HANDMAIDEN

12/16/2003

This was really, really good. My husband loved it. The slow cooker makes it easy, and it's such a versatile dish. You can eat it over chimis as Lori suggests or just with rice and beans. Yum! I'm a hopeless tinkerer, so I added 2 garlic cloves and some chili powder. Terrific.

KROL
12

KROL

12/16/2003

This is an "Oh wow!". We love Mexican food, and this is so very easy. (Don't you love slow cookers?) Skip the garlic pepper and use fresh pepper and a few whole garlic cloves. I used 6, and will probaly use more next time, but we're a garlic family.

TIAJ347
11

TIAJ347

10/5/2006

This is a recipe that both my daughter AND my husband loved (this is unheard of - if one likes something, the other doesn't). My husband said it was better than the chile verde he gets in the Mexican restaurant downtown! He did suggest, however, that next time I should add some cilantro and some jalepenos - he likes his food extrs spicy.

More reviews

Similar recipes

ADVERTISEMENT