Ingredients6 h 30 m servings 505
- Spread flour into a shallow bowl. Dredge pork cubes in flour to coat.
- Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork; cook and stir until pork is browned on all sides, 5 to 7 minutes.
- Transfer pork-and-onion mixture to a slow cooker. Stir salsa verde, diced tomatoes with green chile peppers, diced jalapeno peppers, diced green chiles, garlic, oregano, and cumin into the pork mixture.
- Cook on Low for 6 hours.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 505 calories; 26.8 25.5 36.7 113 989 Full nutrition
ReviewsRead all reviews 12
very good. I did not use flour and brown the pork. I just tossed in crockpot for 9 hours and added 2 cans of chili beans. I made lime and cilantro rice and poured chili over it.
This recipe was AMAZING!!! One of the best Mexican dishes i've ever made. I omitted the jalapenos cause hubby and kids in my house don't like spicy, and made sure the other ingredients were mild...
I followed the recipe but sub beef instead of pork. Not a big pork eater. The food is in crock pot now on high. Should be done at 7pm I got sour cream, cheese and flour tortilla. I will make S...
Sub. 1 jar 505 Green Chile sauce ( hot) for 1 jar salsa verde, and used Rotel w/ cilantro and lime. Reduced jalapeño to 1/3 can. Added cumin, chili powder, garlic & onion powders to flour before...
Flavorful, moderately spicy, and easier than other green chile recipes I've tried. Will make again. I added a little extra cumin and some chili powder at the end, but otherwise followed the reci...
It’s cooking right now. I followed the recipe to T and it’s not anywhere as green as the photo. I’ll write more in 8 hours....