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  • Crock Pot Chile Verde

    9 votes
    Crock Pot Chile Verde
    Prep: 20 min Cook: 8 hours Servings: 8
    by Nancy Miyasaki
    193 recipes
    >
    This is a super easy and delicious Chile Verde. We make a great Chile Verde from scratch with fresh tomatillos, but it's a lot of work. If you're tight for time, this recipe is 90% as good with a third the effort. The canned green salsa is made from tomatillos and the combination is really delicious. You can probably find a larger can of tomatillo (green) salsa at a Mexican supermarket, but even in your local store's Mexican section you'll be able to find the 7 ounce cans.

    Ingredients

    • 3 tablespoons olive oil
    • 1/2 cup onion, chopped
    • 2 cloves garlic, minced
    • 3 pounds boneless pork shoulder, cubed
    • 5 (7 ounce) cans green salsa
    • 1 (4 ounce) can diced jalapeno peppers
    • 1 (14.5 ounce) can diced tomatoes or (14.5 ounce) can diced tomatillos

    Directions

    1. Heat the oil in a large skillet, pot or Dutch oven over medium heat. Add the onion and garlic, then cook and stir until fragrant. Add the cubed pork, and cook turning occassionaly until browned on many sides, about 4-6 minutes. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
    2. Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

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    Reviews

    • John Spottiswood
      John Spottiswood
      Given how easy this reci[pe is, it probably deserves 5 hearts. It shouldn't taste as good as it does! I think my more traditional version is just slightly better even if it is much more work. Still, it's amazing to cook something this tasty with so little effort!
      • Kathy
        Kathy
        When you made this recipe, do you remember which brand of green salsa you used? I'd like to try a milder version than the one I used.
      • Kathy
        Kathy
        This recipe is delicious, but very spicy. I toned the heat down by adding only 4 cans of green salsa and replacing it with a second can of tomatoes. I also added coriander and bit of oregano. I wish that the specific green salsa used in this recipe had been identified as I'm sure there is a variation in the use of chilis in various salsas. The green salsa I tried in this recipe was Embasa Salsa Verde.
        • Patrick Travis
          Patrick Travis
          I usually like to use fresh ingredients and make sauces from scratch but I was feeling lazy and this sounded like just the ticket for a cool day in North Idaho where we’re still getting a bit of snow. I made a couple of small changes using fresh diced jalapenos and fresh diced tomatillos rather than caned. Great taste, easy and fast to prep, toss into the crock pot and get on with the day! I’ll definitely be making this again.

          Comments

          • ShaleeDP
            ShaleeDP
            This looks sumptuous! I would try this one and share it to family. We like it spicy.
            • Claudia lamascolo
              Claudia lamascolo
              this is a fabulous recipe!

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