Slow Cooker Chile Verde

Slow Cooker Chile Verde

169
falconemomma 2

"Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work."

Ingredients 8 h 20 m {{adjustedServings}} servings 265 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 765 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
  2. Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.
Tips & Tricks
Slow Cooker Venison Roast

A simple, delicious way to enjoy tender venison with lots of flavorful gravy.

Slow Cooker Carnitas

Make an amazing slow-cooked pork filling for tacos, enchiladas, and burritos.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 169

  1. 237 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Donna
10/9/2008

If you want this to tase like real chile verde, then follow my additions. Be sure to remove the jalapeno addition if you have kids to feed as it will make it to spicy for them. I did not use green salsa, I used green enchilada sauce (La palma), added two shredded, dried New Mexico chiles, 3 cloves of garlic, a can of roasted green chiles, 1/2 TB salt, 1/2 TB cumin, then I added 2 TB cornstarch during the last 30 minutes to thicken the sauce. Be sure to dissolve the cornstarch in cold water, then add to the hot chile verde. If you follow these additions, you'll have authentic chile verde from a slow cooker!

burkeoj
4/22/2007

I would highly suggest replacing the diced tomatoes with stewed tomatillos and adding the following ingredients: corriander, cumin, lime juice, black beans, corn, & cilantro. If nothing else, the tomatillos keep the chile more green.

M. Stoffel
5/14/2007

The flavor of the meat is outstanding, and it's incredibly tender. Chili Verde is meant to be more than seasoned meat, so expect a *liquidy* product - the sauce is flavorful and has great heat, perfect on rice. The one thing I altered was the slow cooker setting - I just went for 6 hours on low, and the meat was perfectly cooked and tender, I'll be making this again and again - thanks so much for sharing :)