Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too.
Wow this recipe was fantastic!! My husband is hispanic and he said this was the best 'chile verde' he has tasted in years. I took some to work and my co-workers raved about it also. I tweaked it a little. I used pork loin instead of shoulder and I used two 24 oz. jars of La Victoria green chunky salsa (medium). Very delicious. Even better the next day.
Read MoreWow this recipe was fantastic!! My husband is hispanic and he said this was the best 'chile verde' he has tasted in years. I took some to work and my co-workers raved about it also. I tweaked it a little. I used pork loin instead of shoulder and I used two 24 oz. jars of La Victoria green chunky salsa (medium). Very delicious. Even better the next day.
I made this for dinner tonight and we LOVED it! I did make a few changes, but only one to the ingredients - I used a jalapeno pepper in place of the serrano because serranos are too hot for our family. I mixed all the ingredients together rather than layering them in the crock pot because I wanted all the flavors to mingle around the meat. I also used 3 lbs of pork chops because I couldn't find a 3 lb roast. The chops worked great and the flavor was wonderful. To serve the meat, I made baked chimichangas. I shredded the meat and mixed it with the solids from the salsa and onions and about 1/2 cup liquid. I then placed about 1/4 c Monterey Jack cheese on a tortilla, and then covered it with about 3/4 c meat and rolled them up. I placed them seam side down in a 9x13 baking pan, brushed the top with some butter and baked them in a 425 oven until the tops were tanned. This meat was perfect for chimichangas and I will definately make this recipe many times! Thank you for sharing!
This is SO good. We ate it with tortillas, black beans, and fresh salsa. The only thing I changed was the peppers. I used a fresh jalapeno because it's what I had on hand. I cut it in half and seeded it. It gave it just enough kick but was not at all hot. Next time I might add a few more. Will make this again for sure. Thanks for sharing.
This was so delicious! I put it in the crock pot this morning in about 5 minutes. I served it with tortillas, beans, and all kinds of other sides (e.g. lettuce, tomatoes, sour cream, cheese, roasted corn). Then we all got to create our own tasty dinner. One of the easiest and tastiest recipes I have ever made!
This was very good. Made it with homemade Green Salsa, another recipe on this site. The leftover freeze well and have been enjoying the leftovers as a quick dinner after work. Served on tortillas taco style.
Wow ...delicious and easy. Upped the heat a little based on other reviews.....2 serranos, 2 Jalapenos and hot green salsa....perfect. Pureed the vegetables and half the cooking liquid for an awesome sauce. Served in Tortillas with refried beans, sour cream and grated cheese, green sauce on top......excellent.
I thought this was a tasty recipe and I'll definitely make it again. Next time, I'll opt for a spicier salsa or more serranos as it came out rather mild, but still tasty. We ate it with corn tortillas, fresh tomatoes, avocado and cheese, then a second time as quesadillas.
This was a delicious Green Chile Pork recipe. I followed directions pretty closely, as I had all things on hand and didn't need to modify. I was a little worried a few hours after cooking because it just didn't seem like it was going to be flavorful. I waited it out, drained juices (with some reserved of course) and tasted meat...Omgoodness it was so fantastic! Even better second day per my husband! My only change will next time will be spicing up a bit more, as the serrano chiles weren't that spicy. I will probably follow others suggestions and add a jalapeno along w/ the other peppers
This was great! Even better the next day. I added two serranos and two jalapeños. I served with pepper jack cheese and sliced avocados on flour tortillas.
I made this yesterday. It was great. Here are the tweaks I made: In our local supermarket, I was able to buy pork shoulder pre-cut into large chunks and packaged in 2-3 lb bunches. I used a 2 3/4 lb package for the dish. I highly recommend using shoulder (as stated in the recipe) rather than loin for this dish. I trimmed the rind and seasoned the meat with s&p and also some sazon. I added about 4 or 5 cloves of garlic which I smashed and broke up and sprinkled over the onions before adding the meat. I used a medium green salsa and 2 sliced serranos, seeds and all. I added a small amount of cumin (maybe 1/2 tspn) and about the same amount of chipotle powder. I didn't leave out any of the ingredients listed in the recipe. I cooked on low for 5 hours and the meat fell apart under gentle pressure. I fished the meat out into a bowl and shredded it. Next I poured the liquid and veggie solids through a strainer. I put 1/2 or 2/3 of the liquid back into crock pot and added the shredded meat. I then put the veggie solids and remaining liquid into a bowl and pureed with an immersion blender until smooth. The result was a delicious, thick green sauce. I served the meat on flour tortillas as soft tacos with shredded cheddar, sour cream and diced tomatoes. I spooned the green sauce on top. We both loved it. I plan to make enchiladas this weekend with the leftovers and The Best Red Enchilada Sauce from this site. Next time I will use a "hot" salsa and/or add more chiles.
Discard the liquid?! I pureed it in a blender and poured it back over the meat. I also added a couple of slices of bacon and some fresh green chilis to the pot at the start. Yum!
This was good. I would like it a little more spicier tho. Next time I'll add more peppers and some garlic too.
I made this tonight for the second time. It's so easy and quite tasty. After we finished eatting, my husband exclaimed, "I know what I'm having for lunch tomorrow." The only change I made was to eliminate the cilantro.
Delicious, but don't throw out the liquid! Add canned crushed tomatoes to the salsa, add chicken bouillon, and you've got machaca! Serve with beans and warm tortillas.
This is a simple and delicious dish. The only change I made is generously sprinkling cumin over everything before putting the lid on. Next time, I'll try cutting the roast in half or thirds before cooking so more surface area absorbs the flavors. Can't wait to use the shredded pork for a green enchilada filling!
Some of the best meat I have ever had. This stuff is so good, and I cannot believe how easy it was to make. The spices and flavors come together so perfectly, and the meat was so tender, it practically shredded itself. I sampled some this morning after cooking it in the slow cooker all night, and I am anxiously awaiting dinner tonight to have some more.
This was easy and good. I made my own sauce using a recipe from here called Tomatillo Salsa Verde.
I made my own salsa verde to use in this recipe, so based on its ingredients, I cut down on the onion and cilantro called for. Also, the 2 whole chiles sounded intimidating, so I just included a small amount of chopped roasted poblanos instead. This was really good served on buns.
This was by far the EASIEST and TASTIEST slow cooker recipe I have ever found. It took me about 5 minutes to put this together but you would never know it from the flavor. I had to make a few adjustments. The grocery store didn't have a boneless pork shoulder roast so I went with a boneless pork rib roast and since it was only 2 pounds, I reduced the cooking time by about an hour. Also, I thought that serranos might be a bit too spicy, so I added a half a jalapeno with about a quarter of the seeds added. It came out a nice medium spice but when we ate it with cilantro and lime rice in warm tortillas with sour cream and cheese, it lowered the heat even more, so next time I might keep more seeds in. Also, I used Goya brand salsa verde. I spent probably $15 altogether for ingredients and this recipe served easily 6-7 people, so I will DEFINITELY be making this recipe again, thank you so much!
This was really good on tortillas but there was a lot of extra juice so next time I'll probably add some corn starch or just drain more juice out. Other than that it was a very easy recipe and tasted good.
Very good. Used homemade green salsa (fairly easy to do) and served with refried beans, tortillas and cheese. Only downside is that it smells so good while cooking and you have to wait so long to eat it! :D
This turned out pretty fatty and also pretty bland even though we added extra serrano peppers.
Turned out great! Very easy and very tasty. Agreed that it needed more kick, added some Jalapeno Salt after I shredded the pork, perfect!
I seasoned pork tenderloins with garlic powder, cumin, black pepper, and just a pinch of salt. Put in crock pot and dumped a jar of medium green salsa. Cooked for 8 hours and it was so delicious. It was flavorful, tangy, and tender. My four boys loved it over rice.
i've made this one several times and am always amazed by how such simple ingredients can create such flavor! i make enchiladas or an enchilada casserole with it and there are rarely leftovers!
this is great! I used a 3.83lb pork shoulder bone in. 1 1/4 bottles of Medium La Costena green mexican salsa. I added a large white onion, 3 cloves minced garlic, cup of fresh cilantro, and i used 5 serrano chilis seeds in and 2 jalapenos. My husband and I love spicy food and this HOT. I think that the 2 serranos would be spicy enough for anyone who wants it to be i would 2 and then 2 jalapenos. We rarely eat pork, but this is going into the rotation. I might try it with beef next time.
I def. give this recipe 5 stars. I followed the recipt EXACTLY and it was perfection. Although I now see why there are no pictures....looks like tuna fish when done...but the taste is awesome! Just throw it in some corn tortillas that have been fried in oil till pliable - mmmmm....worthy of company - definitely!!!! Thank you!!!
This pork dish was easy and very good. I did not change a thing other than to serve with tortillas.
I live in New Mexico, where many people are green chile snobs. Doubled the meat and added garlic salt.I used a big jar of 505 green chile (which my husband was very nervous about as he is not a fan of jars or cans of chile) a container of frozen Bueno green chile, and some fresh sliced chile from a friends garden. 505 and Bueno are both local brands, but you could probably buy online. Anyway, this chile made me a star (even my mother-in-law who does amazing things with green chile!) and took a minimal amount of time. Will make again and again!
We had this for 3 nights because of the quantity, and really enjoyed this. One night over a cilantro rice pilaf, and mixed it up by making tacos w/ flour tortillas. We used about 3 lbs pf pork sirloin roast because it was a challenge finding a shoulder less than 4 lbs. We added some chipotles (2) with adobe sauce, garlic, and quick squeeze of lime. A new permanent in the recipe book indeed.
OK, this was a huge hit for our family!! A few changes, though... I know. Added cumin (about 4 teaspoons), do it to taste. Added garlic powder, just a little. Used Safeway Medium Green Salsa (24oz). Used a 2.5lb pork tenderloin. After the workday (about 9 hours) in the crockpot on low, I scraped off what bits of cilantro and salsa remained on the pork into the juice. Transferred the pork and shredded. Took the juice to a blender and poured over the shredded pork. Served in warm tortillas with cheese. So yummy!!! Try this recipe, it is so easy and is totally versatile to your taste!! THANKS ANDY!!!!
Delicious!!! I ate it with a tortilla wrap and my fiance at it just so he loved it! Till I got home I'm pretty sure the had half of the pork gone!!!
I followed this recipe exactly, except for some unintended extra cooking time as I got home from work a bit late. When I walked in, the house smelled amazing and I couldn't wait to try it. My husband and I ended up eating so much pork right from the crock pot that we never even made the tacos we had planned. Oh well! The pork on its own was fabulous. I will be making this again and again. Thanks Andy :)
We liked this a lot. However, we used a 4.5 lb pork shoulder, so I pretty much doubled the rest of the ingredients. 8 hours in the crock pot was just fine. Definitely taste for spice, however. I thought it was a little bland, so I added some cumin and more salt and pepper during the last hour. I also halved the peppers before adding them to the pot and they definitely added some kick!
I used this a filling for soft tortillas and everyone topped their own. It was a great change of pace. My only negative was my husband thought it was chicken until after the meal, but that's a crockpot thing.
Used jalapenos and cooked in pressure cooker. Great tacos. Used leftovers huevos ranchero style with some black beans. Delish.
Wow! what an easy and delicious meal to make. Next time we will shred the pork and use it in burritos! Make this!
Not wild about this recipe. The green salsa didn't impart much flavor. While the pork was nice and moist, and shredded easily for tacos, it simply didn't have any depth of flavor.
This is one spicy green chile. Easy to make, I did want the vegetables but by the end of the cook time they were like mush. So I suggest that if you do want the onions and peppers you add them towards the end of the cook time.
the only change I made in this recipe was I used enchalada sauce, and a pork loin roast, it turned out super good!!
This recipe was absolutely FANTASTIC!!! In addition to the onion at the bottom of the pot, I added 2 tomatillos, and also used a green tomatillo salsa. Aside from the flavoring, I also really enjoyed that it wasn't super spicy. On a scale of 1-5, 5 being the spiciest, I would consider this to be a 2 or 3. Next time I may add an extra pepper or two! Overall, GREAT recipe...my husband and I will be making this frequently!
Exceptionally easy and super good. Made a peach salsa and guacamole, whose recipes were also found on this site, to go along with the pork. Served it with hot corn tortillas and it was just amazing. Roommates had no issues with cleaning up the leftovers over the next few days.
I made this with a large Pork Shoulder (7lbs) and doubled up on everything except the onion. I also added cumin and garlic as others suggested. This had a great flavor but was a little greasy, probably because I used such a large pork shoulder. I will make this again but use a smaller roast, trim all the fat, and cube up the meat before putting in the crokpot. I expect that the results will then be fantastic.
I assumed the serrano peppers were canned, and all that were on the shelf were the pickled kind, so that's what I used. I used boneless skinless chicken breasts, instead of pork. When I was able to shred the chicken easily, then I added the cilantro plus 1 sliced onion and 2 sliced bell peppers. Stirred it all together, let it cook for another hour, until the vegetables were soft. Used it in an enchilada casserole.
This was very easy to prepare and turned out great. I did use 3 serrano chile peppers, because we do like it spicy. I served it with homemade corn tortillas and guacamole. This recipe is a keeper.
So yummy. I don't change a thing. I get rave reviews from every pot luck I take it to.
Love love love! Makes amazing carnita tacos without the fuss. We add extra serrano chiles.
I served this for New Years Eve, doubled the recipe exactly as is & wow!!!!! Everyone loved this, will be making often & every New Year Party!!!!!
Spicy and yet still flavourful... this from a gal who doesn't usually like pork. This recipe is going into my regular rotation! :) Couldn't find Frontera's so I used Mrs. Renfro's green salsa.
made very good tacos. Some of the spiciness cooked out, so next time I'll add the fresh serrano or jalapeno peppers. I also omitted the cilantro.
I used a chuck roast (pot roast) because my husband doesn't like pork and it was wonderful. We shredded it and made soft tacos out of it. Great recipe. Thank you
I've made this twice, both without additional peppers. Once I made it with super hot salsa, and once with very mild salsa. Both got rave reviews from large groups of people. Thanks Andy!
Very good. I substituted chicken breasts and thighs for the pork and it was great. Also added garlic, which never hurts IMHO. I liked how the recipe has you remove some of the sauce to make it a really good consistency.
Wonderful flavor! I did use jalapenos instead of serrano peppers because I was concerned about it being too much heat. It turned out perfect for our tastes.
I used La Victoria salsa and I thought it was pretty good. I also used canned green chiles because I couldn’t find serrano chile peppers. It wasn't spicy enough for us, but I'm sure this is due to the chiles, but it was still delicious. I used a pork tenderloin and it melted in my mouth. Seriously delicious recipe...thanks for sharing Andy!
Like other reviewers said, this isn't spicy but it was easy and good. I added chili powder and cumin on the pork before putting in the crock pot. I also added crushed fresh garlic and some diced, canned green chile's Next time I will add jalapenos, too, to make it spicier. I also blended the liquids and added this "sauce" to the pork tacos along with guac and pico. I used leftover sauce and pork for enchiladas the next day, very good. My pork shoulder was just over 4 pounds and it was done after 7 hours on low...couldn't wait last hour!
This is awesome and easy! I make this at least twice a month for dinner or easy lunches. I serve it over rice, torn tortillas, with toritillas and sides like carnitas, etc.
Awesome. I cut the onion into large chunks so I could easily take them out after cooking as hubby wouldn't be thrilled if he found onions in his dinner. :D I seasoned the roast with garlic powder and black pepper but skipped the salt because the sodium content of the green salsa I had was outrageous anyway. Served in whole wheat tortillas with shredded cabbage, diced tomatoes, avocado, and more cilantro. Yum. Thanks :)
My Family and I loved it. The only thing i changed is i did 4 lbs of pork and it turned out great. My kids loved it because they got to create their own fajita. Thank you so much.
I loved this! I put it together like it was written except I forgot to throw in the peppers. Thought there was going to be too much cilantro but I was pleasantly surprised. Super easy with great results! I took some of the fat I skimmed from the juices in the pot, mixed with a little flour and made a gravy with some of the pot liquid. I toasted some kaiser rolls, put on the pork and added some gravy. Reminded me of dressed po-boy I used to get in Biloxi as a kid. It was great! Well, at least my family liked it! Tomorrow, I'm going to make quesadillas with it like I read in another review. This is so versatile and it's definitely a winner in my book. We'll be seeing this on the table again.
This is absolutely FABULOUS!! I just changed it a wee bit. I added about 3/4 cup water, 2 chicken bullion cubes and instead of regular green salsa I used Salsa Verde fron The World Table and 1 serrono pepper, and OMG, this was truly a wonderful recipe! It was juicy, subtle warm spicey flavor and it was great the second and third day! Heartily recommend for flavor and versatility of this recipe. :)
Very good! I didn't have the peppers so it didn't have a huge kick but still nice. Will definitely make this again. We love tacos and it is great to use different fillings! Thanks
so easy and tasty. used a different roasting cut, as my store did not have shoulder. also cooked for 10 hours, as other readers stated. served with avocado, cilantro, sour cream, more green salsa in flour tortillas....and also added a little course salt. yum.
This was very good! I used two serrano peppers and two jalapeno peppers. Once the meat was done I took the sauce, peppers and onions blended it up for an awesome topping sauce!
DEFINITELY GREAT RECIPE. I MADE MY OWN CHILE VERDE SAUCE AND ADDED GARLIC CLOVES W/ ONIONS AND EXTRA CHILES SERRANOS AND JALAPENOS. SERVED IT WITH WARM TORTILLAS AND ALL THE MEXICAN FIXINGS. FAMILY LOVED IT!
A family favorite! My kids beg for it and are always super excited for green chile pork night. We use 2 serranos and 2 jalapenos to give it more kick and we slice them in half (leaving the seeds) before putting in the crockpot to make sure that flavor comes out in the sauce. We shred the meat and make tacos with a little cheese and some of that wonderful sauce on top.
Terrific recipe - I used a pork loin (on sale) and followed the instructions except slow cooked it for 5 1/2 hrs. Used my immersion blender and blended all the juice and herbs and am using this as sauce on the meat, on fried eggs and anything I can think of - JUST GREAT - thanks much.
This recipe is simple but full of flavor. I wasn't sure whether to chop the serranos or not, so I put them in whole and they flavored the meat well. Plus it was easy to pick them out at the end. I like lots of sauce, so I didn't discard any of it. I followed other reviewers' suggestions and blended all the liquid, along with the onions, cilantro, and some of the peppers, with a blender. I then returned it to the crockpot with the lid off to reduce it down a bit and make it thicker.
This recipe was great! We had it for a Cinco de Mayo Party and everyone raved about the pork. We kicked up the spice a bit with some chili peppers and added some jalapeno peppers. That was the only change we made though.
Great easy and delicious recipe. I didn't have any cilantro or green salsa on hand so I added some water downed homemade green chile I had along with some hot la Victoria salsa. Since I didn't have serranos, I added two jalapeños instead. It was wonderful and the juice I've blended & froze for future use on rice, potatoes, anything!
Super easy way to make a Mexican dinner. I used boneless skinless chicken thighs, six of them, because I had them on hand, but next time I will use a pork butt roast. The salsa verde was Giant Eagle store brand, and I skipped the serrano chili's to avoid too much heat, but I added 1 tsp. each of cumin and chili powder. I was going to add the chopped fresh cilantro at the very end before serving, but instead, I made cilantro-lime rice to serve with the meat in flour tortillas. It was delicious! We also had many toppings like lettuce, salsa, black olives, but the flavor is so good we preferred it served alone with the rice. Great recipe!
This is exceptional! We use green enchilada sauce and leave out the cilantro because I do not care for the herb. We also serve it over mashed potatoes for a hearty meal in the winter.
Thought this was a great recipe. Personally I will add more chiles next time. We like it EXTRA spicy, but it was fabulous just the way it was, too!
I fell in love with this recipe the first time I tried it. I started with the original recipe and it turned out fantastic. I wanted a little more spice so the second time around I used twice the salsa and added both jalepno and serrano peppers (and lots of them!). Always turns out fabulous no matter what. Eat with fresh flour tortillas, avocado, tomatoes, and maybe a sprinkle of cheese. Heaven.
Easy and delicious. I used 1 serrano because I have kids and they don't like spicy food. It still had a little kick to it, though. Very good. I'll definitely make this again. Very good with corn tortillas and guacamole.
Delicious! I used pickled jalapenos instead of serrano because that is what I had on hand. Really great flavor, still. I served these on a toasted corn tortilla with black beans, homemade guacamole, and fresh cilantro. My husband LOVED them and said they were restaurant quality. Oh yeah, and did I mention how easy this recipe is? I will be making this again.
This recipe was fabulous! My shoulder roast was more like 3-4lbs, but the proportions with the sauce turned out fine. I couldn't find fresh cilantro anywhere, so I used dried; I wanted the seeds and juice of the serrano peppers to mingle with the salsa, but I did not want bites of serrano peppers in my meal, so I just cut the peppers in thirds before I dropped them in and fished them out when done cooking. I kept some sauce with the shredded pork, but instead of discarding the rest, I poured it over rice and beans for a side to the meal. Just delicious.
DELICIOUS! This recipe has a lot of flavor for being so easy. It is a family favorite. Sometimes we substitute beef or chicken and it tastes just as good. I've made it without the chille peppers for guests who can't take the heat and it's still yummy.
It doesn't get easier or more tasty than this. I would probably add a few peeled cloves of garlic to the pot, but that's just my preference. This recipe is great "as is". Thanks Andy. The guys are going to love this recipe for their hunting trips. I'm going to love at home.
This is awesome! I've made it twice already and both times we had no leftovers!
Excellent dish and big hit with the family! The pork was so juicy and tender. The green salsa and cilantro gave it just the right flavor.
Absolutely delicious. Super easy and has tons of flavor. One of my fall back recipes, pleases everyone!
