Slow Cooker Chile Verde Recipe - Allrecipes.com
Slow Cooker Chile Verde Recipe
  • READY IN 8+ hrs

Slow Cooker Chile Verde

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    8 hrs
  • READY IN

    8 hrs 20 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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.

 
Most Helpful Critical Review
Oct 09, 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!

 
May 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 :)

 
Feb 07, 2007

I HAD TO RATE THIS AGAIN BECAUSE IT WAS EVEN BETER THE NEXT MEAL WE HAD OUT OF IT. I WAS ACTUALLY ABLE TO MAKE 3 MEALS OUT OF IT. WE HAD CHIMICHANGAS WITH THE PORK, RICE, AND CHEESE FRIED WITH SOME SAUCE POURED ON TOP WITH QUESO FRESCO AND SOURCREAM SO AWESOME. THAN WE SAVED THE SAUCE SINCE WE USED ALL THE MEAT FOR THE CHIMIS AND THE SAUCE IS GREAT WITH EGGS IN A BURRITO WITH CHEESE.tHANKS

 
Nov 12, 2006

This was to die for! My husband loved it, my kids loved it, and so did I! I followed the recipe exactly, the meat was so tender, it melted in your mouth. There was a lot of sauce left over, so you could cut down the salsa verde by one can and it wouldn't make a difference.

 
Feb 09, 2007

Everyone loved this. I used Herdez green chile salsa and diced tomatoes with jalapenos. Very easy to make.

 
Aug 22, 2005

Made this for a potluck and it was delicious and very easy. Served it with sour cream and fresh cilantro to spoon in. Easy to adjust heat with less or more jalapenos. Next time will include some lime juice as one reviewer suggested, and cut back on jalapenos but add some roasted anaheim chilis. Very, very good.

 
Feb 14, 2007

This was excellent. I cut out one can of the green salsa and there's still lots of liquid. I didn't have any fresh lime on hand so I used bottled lime juice and it was tasty, but fresh would have been so much better! It definitely needed it to brighten the taste. I didn't think it was too spicy at all and will use more jalapenos next time. This made an absolutely delish lunch for work - I love getting excited about my lunch breaks.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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