Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.

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  • Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

264.8 calories; 22.5 g protein; 12.1 g carbohydrates; 64 mg cholesterol; 765.2 mg sodium. Full Nutrition

Reviews (229)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/22/2007
I would highly suggest replacing the diced tomatoes with stewed tomatillos and adding the following ingredients: corriander, cumin, lime juice, black beans, corn, & cilantro. If nothing else, the tomatillos keep the chile more green. Read More
(378)

Most helpful critical review

Rating: 3 stars
10/09/2008
If you want this to tase like real chile verde, then follow my additions. Be sure to remove the jalapeno addition if you have kids to feed as it will make it to spicy for them. I did not use green salsa, I used green enchilada sauce (La palma), added two shredded, dried New Mexico chiles, 3 cloves of garlic, a can of roasted green chiles, 1/2 TB salt, 1/2 TB cumin, then I added 2 TB cornstarch during the last 30 minutes to thicken the sauce. Be sure to dissolve the cornstarch in cold water, then add to the hot chile verde. If you follow these additions, you'll have authentic chile verde from a slow cooker! Read More
(739)
320 Ratings
  • 5 star values: 221
  • 4 star values: 74
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 3
Rating: 3 stars
10/09/2008
If you want this to tase like real chile verde, then follow my additions. Be sure to remove the jalapeno addition if you have kids to feed as it will make it to spicy for them. I did not use green salsa, I used green enchilada sauce (La palma), added two shredded, dried New Mexico chiles, 3 cloves of garlic, a can of roasted green chiles, 1/2 TB salt, 1/2 TB cumin, then I added 2 TB cornstarch during the last 30 minutes to thicken the sauce. Be sure to dissolve the cornstarch in cold water, then add to the hot chile verde. If you follow these additions, you'll have authentic chile verde from a slow cooker! Read More
(739)
Rating: 4 stars
04/22/2007
I would highly suggest replacing the diced tomatoes with stewed tomatillos and adding the following ingredients: corriander, cumin, lime juice, black beans, corn, & cilantro. If nothing else, the tomatillos keep the chile more green. Read More
(378)
Rating: 5 stars
05/14/2007
The flavor of the meat is outstanding and it's incredibly tender. Chili Verde is meant to be more than seasoned meat so expect a liquidy product - the sauce is flavorful and has great heat perfect on rice. The one thing I altered was the slow cooker setting - I just went for 6 hours on low and the meat was perfectly cooked and tender I'll be making this again and again - thanks so much for sharing:) Read More
(201)
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Rating: 4 stars
09/10/2012
I get so tired of reading snarky reviews on this site because a recipe isn't "AUTHENTIC." I, too, prefer green chile from scratch where I roast the chiles myself. But I don't always have time for that, and often need to put a quick, healthy dinner together that the whole family will eat. So I'm grateful when other folks put recipes on here with some shortcuts that make my life easier. Now the review part... this is a delicious, easy recipe. It's good over rice, on breakfast tacos, burritos, or with quesadillas. I left out the jalepenos because I have young children. The green salsa still gave the chile plenty of heat. I added 1 tsp. of cumin, 1/4 tsp. of white pepper, and 2 TBSP. of lime juice (I use those in my from scratch recipe). This recipe works well with chicken if you don't have pork on hand (and, yes, I know the chicken isn't "AUTHENTIC." chile verde). Happy cooking! Read More
(108)
Rating: 5 stars
02/07/2007
I HAD TO RATE THIS AGAIN BECAUSE IT WAS EVEN BETER THE NEXT MEAL WE HAD OUT OF IT. I WAS ACTUALLY ABLE TO MAKE 3 MEALS OUT OF IT. WE HAD CHIMICHANGAS WITH THE PORK, RICE, AND CHEESE FRIED WITH SOME SAUCE POURED ON TOP WITH QUESO FRESCO AND SOURCREAM SO AWESOME. THAN WE SAVED THE SAUCE SINCE WE USED ALL THE MEAT FOR THE CHIMIS AND THE SAUCE IS GREAT WITH EGGS IN A BURRITO WITH CHEESE.tHANKS Read More
(75)
Rating: 5 stars
11/12/2006
This was to die for! My husband loved it my kids loved it and so did I! I followed the recipe exactly the meat was so tender it melted in your mouth. There was a lot of sauce left over so you could cut down the salsa verde by one can and it wouldn't make a difference. Read More
(61)
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Rating: 5 stars
02/09/2007
Everyone loved this. I used Herdez green chile salsa and diced tomatoes with jalapenos. Very easy to make. Read More
(47)
Rating: 4 stars
02/14/2007
This was excellent. I cut out one can of the green salsa and there's still lots of liquid. I didn't have any fresh lime on hand so I used bottled lime juice and it was tasty but fresh would have been so much better! It definitely needed it to brighten the taste. I didn't think it was too spicy at all and will use more jalapenos next time. This made an absolutely delish lunch for work - I love getting excited about my lunch breaks. Read More
(35)
Rating: 5 stars
07/31/2005
Awesome! We all loved it! I used two 16oz bottles of salsa verde instead of 5 cans of green salsa and italian style diced tomatoes. I will definitely make this recipe again. My hubby & I loved it and my toddler-daughter who usually won't eat meat ate quite a bit of it. It was very easy to make and the pork was so tender! Thanks for posting this recipe. Read More
(32)