Chili Verde

Chili Verde

26
SASSYLUCKYL 0

"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."
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Ingredients

8 h 10 m servings 400 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

26
  1. 33 Ratings

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Most helpful positive review

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...

Most helpful critical review

I chopped the pork into cubes. I used a whole pound of great northern beans. I also used fresh garlic. This was easy enough to do but it was too bland for us. It came out much soupier than I tho...

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...

Let me just say, I am in LOVE with this recipe! I don't know if it's because it's so different from what I usually cook, or just that it is sooooo good. The only alteration I make is to season...

Another good recipe to keep close at hand! Followed the recipe pretty close. Didn't have the small cans of green salsa so I used a large can of green enchilada sauce, little less pork (cubed), a...

I joined All Recipes just so I could rate this recipe. This is an excellant recipe. I made it for a potluck at work. It got rave reviews. I will most definitely make it for my family. I alw...

This is excellent Chili Verde!! I put it in my crock pot the night before, then finished it in the morning, it was PERFECT for my OAMC (once a month freezer cooking) Day!! perfectly cooked. I u...

I chopped the pork into cubes. I used a whole pound of great northern beans. I also used fresh garlic. This was easy enough to do but it was too bland for us. It came out much soupier than I tho...

I really liked this sauce. We served it with warm flour tortillas and actually, my husband has scooped it over most everything since. It's spicy but not to the point of breathing fire or sweatin...