This is a print preview of "Slow cooker pork stew - chile verde" recipe.

Slow cooker pork stew - chile verde Recipe
by Nancy Miyasaki

Slow cooker pork stew - chile verde

This is an easy and tasty version of chile verde that I adapted from a slow cooker cookbook. This keeps very well for 3-4 days, and honestly tastes as good if not better reheated. You can also serve it inside tortillas as a taco or burrito for a second meal. Enjoy!

Rating: 4.8/5
Avg. 4.8/5 3 votes
Prep time: Mexico Mexican
Cook time: Servings: 12

Goes Well With: tortillas

Wine and Drink Pairings: Bohemia


  • 2 tablespoons vegetable oil, divided
  • 3 lbs fresh lean boneless pork butt, cut into cubes
  • 2 medium white onions, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 3/4 teaspoon dried oregano leaves
  • 1 (8 ounce) can tomatillos, drained & chopped or 1 cup husked and chopped fresh tomatillo
  • 1 (4 ounce) can chopped green chilies, drained
  • 1/2 cup chicken broth
  • 1 large tomato, peeled and coarsely chopped
  • 1/4 cup fresh cilantro, chopped or 1/2 teaspoon ground coriander
  • 2 teaspoons lime juice
  • 4 cups cooked brown rice (or white rice if you prefer)
  • For Garnish
  • 1 cup chopped avocado
  • 1/2 cup chopped cilantro
  • 1/4 cup sour cream
  • Lime wedges
  • Chili sauce (e.g. Tapatio or similar)


  1. Heat 1 tablespoon oil in large skillet over medium heat.
  2. Add pork; cook 10 minutes or until browned on all sides. Remove and set aside.
  3. Heat remaining 1 tablespoon oil in skillet. Add onions, garlic, cumin, and oregano; cook and stir 2 minutes or until soft.
  4. Combine pork, onion mixture and remaining ingredients except rice and garnishes in a slow cooker; mix well.
  5. Cover and cook on low 5 hours or until pork is tender and barely pink in center.
  6. Serve in bowls over the cooked rice and garnish.