Chili Verde

Chili Verde


"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."


8 h 10 m {{adjustedServings}} servings 400 cals
Serving size has been adjusted!

Original recipe yields 12 servings



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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 33 Ratings


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...

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 ...

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 M...