I’ve had a “brown sauce” over chimichangas in Mexican restaurants; this straightforward chili verde recipe produces something like. It ranks among my favorites. I began cooking it frequently once I realized I could prepare it at home. Serve as a soup or on top of chimichangas. Add shredded cheese and sour cream as garnish.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs 30 mins |
| Total Time: | 8 hrs 40 mins |
| Servings: | 12 |
Ingredients
- 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
Instructions
- 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.
- Cover and cook on Low until roast is tender enough to pull apart with a fork, 8 to 10 hours.
- Add beans and salsa and continue cooking until heated through, 30 to 45 minutes.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 764 mg |
| Sugars | 4 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Did not love the green salsa flavor
Really good. I modified but kept all the basic ingredients. I used part of the left over kahlua pork roast meat from the night before. My hubby as a general rule turns his nose up and refuses to eat anything green but he tried this and thought it was really good. I added a frozen veggie packet of poblanos, black beans, corn, onions, red peppers while the chili was cooking. Then when the chili was finished and nicely thickened decided to use this as a sauce. Using a 9×13 pan we set about layering chili, crushed up lime corn chips, more pork roast meat, medium salsa verde from a jar, and a cheese blend. We layered a few times til the toppish part of the pan and then mixed part of the chili with some sour cream making a kinda suiza sauce poured it over and sprinkled with a final layer of cheese and baked it at 350 til everything was heated through and bubbly and the cheese was extra melty. I know that is a large amount of changes and as such probably shouldn’t have rated but seeing as it said sauce over chimi’s in the description I went ahead. We did test the chili before adding it to the other things as a sauce and liked it as is as well. Thank you for a great new recipe find!
WE REALLY LIKED THIS AND WE SERVED IT WITH WHEAT FLOUR TORTILLAS. MY HUSBAND SAID THAT I SHOULD MAKE IT FOR OUR NEXT POTLUCK.
Loved this easy recipe! Froze leftovers and they were great the second time too!
This was superb!! Absolutely loved this recipe. My husband is pickey but loved this chili. I didn’t change a thing except I had used a 2 lb roast instead of 3 lb. Definitely will make this again!!! Thanks for sharing….
I have made this with both chicken breasts and with pork. Either way, it is delicious. I did add a can (sometimes 2) of tomatoes with green chilies (choosing the heat of these helps control the heat of the chili). I also thicken it with a mixture of flour and chicken broth when I add the other ingredients. Rave reviews from all who have tried it!
This was so good. By far, better than any chili verde I’ve had in a Mexican restaurant, and I’ve been to Mexico a few times. This was so juicy and tender and full of flavor. I didn’t have 8 hours to cook it so I browned both sides in a skillet then put it in the slow cooker on high for 4 hours, then turned it to low after I shreeded the beef (I used beef roast instead of pork) and added the verde and continued to cook it for another hour or so. I added 6 cloves of garlic instead of the garlic pepper and I used 16 oz. of medium salsa verde. My guest asked if they could take some of the leftovers home with them!! It was a little too spicy for my kids to eat but every single adult, even the most picky eaters, loved it. I will make this recipe again and again. Absolute perfection!!
very good
BLAND! After cooking 10 hours, I discover it was too bland to eat. Under stress, I had to read all the reviews to see what others did to rev this recipe up. My mistake for not doing this before I cooked it.
I made this for Easter dinner for my aunt and uncle who are on low sodium diets and could not eat a traditional ham dinner. I did not have time to cook it for 8 hours in the crock pot, so I put it in a large pot and cooked it in my oven at 350 for 4 hours. I could not find canned green salsa at my local store, so I used 2 jars of salsa verde and a large can of green enchilada sauce (I left out the beans). My uncle loves green chili, so I was a bit nervous to have him try it. He really liked it! It was a hit with the whole family – plus it was really easy to make. I think this will become an Easter tradition with my family. My mom and uncle have already requested I make it again when my other uncle comes out later this month.
This is such a wonderful and easy recipe. I made a few minor changes, my children and husband raved about it. My 9 year old is begging me to make it again and again. The only changes I made were; I cut the pork roast into bite size cubes. I did not add the beans, but instead cut into bite size pieces 3 good size peeled potatoes. I put everything in the crock pot with the exception of the potatoes. I placed the potatoes in about 1.5 hours before we were ready to eat. So easy and so delicious. I highly recommend trying! We ate it as a soup/stew and dipped our tortilla’s in it. Yum!
This is delicious and easy! My favorite Mexican restaurant serves pork, potato, and cheese burritos. I’ve been looking for a way to make them at home. I followed this recipe, but added diced potatoes to the crock pot for the last few hours of cooking. I forgot to add the green salsa, but maybe it was a good thing. It would have made my burritos too soupy. I rolled the pork, potatoes, and sauce into a tortilla and added cheese. They were delicious and it was even better the next day for left overs.
leftovers wonderful served over eggs with warm tortillas on the side
This is excellent Chili Verde!! I put it in my crock pot the night before, then finished it in the morning, it was PERFECT for my OAMC (once a month freezer cooking) Day!! perfectly cooked. I used a 7lb bone in picnic roast and almost doubled the recipe, but I’m not a measurer, more a tinkerer….I did follow the recipe with the same ingredients, except for I omitted the garlic pepper and used fresh crushed garlic and pepper. Next time, I would use the green chili enchilada sauce as well as one jar of salsa. The flavor is a little bland, and I also added salt, which helped.
Another good recipe to keep close at hand! Followed the recipe pretty close. Didn’t have the small cans of green salsa so I used a large can of green enchilada sauce, little less pork (cubed), and added some fresh crushed garlic along with the garlic powder and pepper. I was using this a wet sauce for burritos and it was very runny so I thickened it up a bit with some cornstarch. Not as thick as a real sauce but thicker than the soup. Worked just fine on the burritos. This also went great with Linnie’s Spanish Rice from AR. Hint don’t make the rice with HOT salsa!!
I chopped the pork into cubes. I used a whole pound of great northern beans. I also used fresh garlic. This was easy enough to do but it was too bland for us. It came out much soupier than I thought it would even with all the extra beans. I would suggest not to use the chicken broth, but maybe a boullion cube. Then maybe the flavor will be more intense. Not sure why the description says it is a brown sauce.
delicious. we ate it as soup over the weekend and I’m going to use it to top cheese enchiladas this week. I would definitely make this again, possibly on the stove next time as my crock pot was a bit too small to handle it all. thanks for sharing your recipe!
I wanted this to be a 5-star recipe, but for us it just wasn’t. We did not care for the texture of the onions OR the pork roast. After 10 hours, the onions were still sort of crisp–bleh. I’d precook those if I had it to do over. And I’d also cube the pork roast, as someone else suggested, if I had it to do over. The long strings were unappetizing looking in the green sauce. The submitter describes this as a “brown sauce” but it isn’t–I assure you it’s green. Tastes ok, may even taste good with some hot sauce and tortilla chips, but “pretty” it ain’t. Thanks for the recipe! EDIT: 4/30/10: In going back over this recipe to post the picture today I have deducted another star. We wound up throwing this out 🙁 In addition to the problems I listed above, we also didn’t care for the great Northern beans, and I’d suggest subbing a white bean you already know you love if you make this!
Great recipe, everyone love it. I used a beef rump roast instead of pork, & added 1/4 t cumin
Let me just say, I am in LOVE with this recipe! I don’t know if it’s because it’s so different from what I usually cook, or just that it is sooooo good. The only alteration I make is to season the roast with salt & pepper and brown it up really good before putting it it the crockpot. I then sautee the onion in the pork fat before adding them to the crockpot as well….we just don’t care for raw onion. We like to serve it over plain white rice, with some warm flour tortillas on the side. D-Lish!
Loved this… I had about 2 1/2 lbs of cooked pork roast so I cut it up and simmered in the slow cooker on high for about three hours in the chicken broth. I also added 1 chopped jalapeno pepper and some cumin to the recipe… I jar of green salsa which I added and then simmered another 30 min. I had to thicken with corn starch and water. We skipped the optional beans and ate it in burritos with Mexican rice and buttered corn! 🙂