It’s simple to make this chili verde in a slow cooker dish. It is a delicious fusion of Mexican flavors made without all the effort.
| Prep Time: | 20 mins |
| Cook Time: | 7 hrs 10 mins |
| Total Time: | 7 hrs 30 mins |
| Servings: | 8 |
Ingredients
- 3 tablespoons olive oil
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 3 pounds boneless pork shoulder, cubed
- 5 (7 ounce) cans green salsa
- 1 (14.5 ounce) can diced tomatoes
- 1 (4 ounce) can diced jalapeno peppers
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add pork and cook, stirring occasionally, until browned on all sides. Transfer pork mixture to a slow cooker and stir in salsa, tomatoes, and jalapeño peppers.
- Cover and cook on High for 3 hours. Reduce to Low and cook, 4 to 5 more hours.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 3 g |
| Sodium | 765 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I make this several times a year because it’s so good. Instead of canned jalapenos I add about 20 oz of fire roasted hatch green chilis (medium spicy). I must like fire roasted stuff because I use fire roasted diced tomatoes and I replace 1/2 of the green salsa with fire roasted salsa verde. I also add a little cumin and usually add diced potatoes and call it chile verde stew. It makes enough to feed us for a few days but it’s usually gone by lunch the next day!
I originally made this in 2008 and just found the recipe again. This was maybe the best I’ve ever had in my life and I’ve had a lot of this. One adjustment I need to make is the amount of jalapenos. It was so hot for me I could barely eat it, it burned me so bad. Lol, so this time I will start out using a half can. But wow it was fantastic. I just made it again and I’m trying to figure out what is missing, flavor wise. I will definitely leave out the tomatoes next time, it ruined the flavor you want in a Verde sauce. Trust me. It made it way too sweet. I need to fine tune it for my personal taste. I love how simple it is. The hardest part is cutting up the meat.
This was delicious. It seemed too simple, so I was worried it would be bland, but it wasn’t at all. It was tangy and interesting, with just enough heat. I just cooked it for 6 hours on low, and it was just right
I made this in a bind. I didn’t care for it that much but maybe that was because of the salsa I used. I used half the salsa per other’s recommendation which was a good move. What I did really like about this recipe was that it was very easy which was the main reason I made it. I probably won’t make it again.
Have made several times and the family loves it. Adjusted some things to taste but comes out great!
This has been my go to recipe for years! I have kids and work and I don’t always have time to develop flavors and cook for hours and hours in the kitchen, so I love that this recipe is so easy to make and takes no time at all to get a flavorful, tender, and memorable meal. My husband is Mexican and his mom makes the real deal Chile verde, and he has said he actually likes this version better. I don’t change the recipe at all and every time it comes out exactly the same…hearty and delicious! I’ve been with my husband for 8 years now, and he asks for this recipe time and time again, so if you’re on the fence whether or not you should try this, look no further and try it! You won’t be disappointed. We eat this over white rice or on the side with Mexican rice and refried beans with tortillas if we’re feeling fancy. Now we do like spicy but I like a more mild spice, so when I make this I make sure to drain the jalapeños and rinse them, otherwise it’s just too hot for me. If I want to dilute the spice even more, I add a dollop of sour cream to my bowl once served. If you happen to have leftovers (which hardly ever happens when I make this) but if you do, and it happens to be a day where you have time to make breakfast, this is AMAZING mixed with scrambled eggs and rolled into a tortilla. Seriously THE BEST breakfast you will ever have! Okay, I’m done, enjoy! And thank you so much to the person who shared this recipe! You have a special place in our family!
Aside from the family Recipe, this is the best easy amazing recipe period.
Turned out great! Only thing is that it was very thin so I added cornstarch to thicken it up 🙂
The only change I made was seasoning the pork with garlic powder, cumin, and pepper. I served it with tortillas. It was amazing!
Used hamburger instead and 2-10oz cans mexican diced tomatoes.
Browned onions, added to crock. Browned pork with taco seasoning. Deglazed with water from can chiles . Added just 16 oz. of green enchilada sauce. Also added can of hominy with the water, and the drained can of roasted green chiles. Plenty of liquid after pork cooks. Thickened a little with corn starch.
I’ve never eaten salsa verde so I don’t know what this is ‘supposed’ to taste like. I followed the recipe exactly. It is delicious, but WAY too hot! My husband likes spicy food, and he also thought it was too hot. I will definitely cut the jalapenos in half next time. Browning the meat in a pan took a while – too long to do before work. Next time I will either brown the meat the night before or skip that step.
Amazing, I did add cumin, coriander and lime juice.
Simple yet flavorful! I improvised by using instapot (soup/stew setting) instead of slow cooker. Also, substituted one can of green enchilada sauce and one can of green salsa for 5 cans of green salsa (that’s what I had on-hand) and added a couple of chopped red potatoes. Will definitely make this again!
Great recipe. I would definitely make it again!
I have used La Victoria salsa verde which is a thicker consistency, Herdez which is a thinner consistency, and even green enchilada sauce, each of which work great. I add 1.5 teaspoons each of cumin and ground coriander, and 2 tablespoons lime juice, and I substitute 6-7 quartered fresh tomatillos for the canned tomatoes for authenticity. In an Instant Pot I’ve used the Chile/soup setting (high pressure) for one hour and then I add a bunch of chopped cilantro after it is done cooking. I have substituted chicken for pork and it’s good also but not as good as the pork.
Everyone absolutely loved this and couldn’t believe I made it ! I read all the reviews and followed along to the recommendations. It was so delicious.
Was a little too “tomatoey” added some chicken bullion and it tamed down. Would mix it up a little next time!
I really enjoyed this! However, it was much hotter than I expected. I had planned on serving cheese and sour cream with it, but ended up not having any on hand. That would have helped. I did serve cornbread with it, which helped some. But, we had a couple of people sweating 🙂 Next time I’ll just find medium hot jalapenos instead, and be sure to have cheese and sour cream. For those who like really hot, use the jar of hot peppers like I did. Or, find a milder jar. Ultimately, I will make again. Very tasty!!
Flavor was wonderful. I just added two cans of black beans so it was more like traditional chili.
I followed Donna LeMaster’s instructions—I live on the Texas New Mexico border, and my relatives are from both states, so I know authentic. This was very good. I did mine from start to finish in a six-quart saucepan. I used beef instead of pork, I added a minced fresh jalapeno and threw in strips of roasted Anaheim peppers. Serve with a pot of pinto beans and hot tortillas. You can also roll up in a burrito with pintos and Spanish rice. Muy delicioso!