Chili Verde


This simple chili verde recipe makes a "brown sauce" similar to one I've had over chimichangas in Mexican restaurants. It's one of my favorites. When I found I could make it at home, I started making it regularly. Serve over chimichangas or as a soup. Top with sour cream and shredded cheese.

Prep Time:
10 mins
Cook Time:
8 hrs 30 mins
Total Time:
8 hrs 40 mins


  • 3 tablespoons Worcestershire sauce

  • 1 tablespoon garlic pepper

  • 3 pounds pork picnic roast

  • 1 large onion, diced

  • 2 (4 ounce) cans diced green chile peppers, drained

  • 1 (14.5 ounce) can chicken broth

  • 2 (15.5 ounce) cans great northern beans, drained

  • 3 (7 ounce) cans green salsa


  1. Place 1/2 of the Worcestershire sauce and 1/2 of the garlic pepper into the bottom of a slow cooker. Place roast into the cooker, and drizzle with remaining Worcestershire. Sprinkle remaining garlic pepper over the roast. Add onion and chile peppers; pour in chicken broth.

  2. Cover and cook on Low until roast is tender enough to pull apart with a fork, 8 to 10 hours.

  3. Add beans and salsa and continue cooking until heated through, 30 to 45 minutes.

Nutrition Facts (per serving)

403 Calories
23g Fat
22g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 403
% Daily Value *
Total Fat 23g 30%
Saturated Fat 8g 40%
Cholesterol 81mg 27%
Sodium 764mg 33%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 25g
Vitamin C 16mg 80%
Calcium 54mg 4%
Iron 3mg 14%
Potassium 676mg 14%

* 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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