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Slow Cooker Chile Verde (Green Chile)

Alison Bradley-Carver

"Good for burritos; use flour tortillas and sour cream. If you want it less spicy, add less jalapeno pepper."
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6 h 30 m servings 505 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Spread flour into a shallow bowl. Dredge pork cubes in flour to coat.
  2. 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.
  3. 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.
  4. Cook on Low for 6 hours.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 505 calories; 26.8 g fat; 25.5 g carbohydrates; 36.7 g protein; 113 mg cholesterol; 989 mg sodium. Full nutrition

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Read all reviews 10
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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...

Easy and delicious.

I've made this several times, served over Basmati rice, and each time it's delicious. I do not use the jalapenos -Rotel tomatoes and green chiles adds plenty of spice- and I use fresh roasted H...

Best I have ever had

Delicious! I had a 6lb piece of meat so I cooked all the meat all at once with some of the salsa, pulled out half the meat after it was cooked (made green enchiladas with it) and then added ever...