Slow Cooker Chile Verde
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Tender, juicy pork in spicy chili pepper sauce, slow cooked to perfection to make THE BEST Slow Cooker Chile Verde!
Creamy Chicken Enchilada Soup, Stuffed Pepper Soup, and Quinoa Chicken Tortilla Soup are more soups to enjoy next!
This recipe. So many wonderful Sunday memories associated with this chile verde. It’s one of my mother’s specialties and it’s on her permanent Sunday dinner rotation. She usually makes it alongside Cafe Rio style burritos and salads and calls the whole thing “Mexican”. She literally says, “Are you coming over on Sunday? We’re having Mexican!”.
Not that she doesn’t make other Mexican-style dishes, because she does. Enchiladas, tacos, etcetera etcetera etcetera. But according to her, this is still called “Mexican” in her house. And she got the recipe for this really amazing chile verde from a very nice Latino lady she ran into at the supermarket one day. Just scribbled on the back of a grocery list (the old fashioned kind on lined paper, not your phone you know). After a lot of begging and possibly a bit of shameful bribing, she shared it with me and I’m so glad that she did because I’m crazy about it. Not just the flavor – which is FANTASTIC – but also the fact that it is so darn easy. SO so darn easy.
Slow Cooker Chile Verde
Ingredients
- 2 pounds pork loin, cut into 1 inch cubes
- salt and pepper to taste
- 1 tablespoon minced garlic
- 1 small onion, diced
- 2 30-ounce cans enchilada verde sauce, (green enchilada sauce)
- 1-2 fresh jalapeños , (depending on how spicy you like it)
- 1 15-ounce can diced tomatoes
- large handful of cilantro, roughly chopped
- 3 tablespoons cold water
- 2 tablespoons corn starch
Instructions
- Season pork with salt and pepper. Saute in a large pan over medium-high meat with garlic and onion for 2-3 minutes until meat is browned. Transfer to slow cooker along with verde sauce, tomatoes, and cilantro and stir to combine.
- Discard seeds and stem of jalapeno(s) and add to slow cooker. Whisk together cold water and corn starch and stir mixture into slow cooker.Discard seeds and stem of jalapeno(s) and add to slow cooker. Whisk together cold water and corn starch and stir mixture into slow cooker.
- Cover and cook on high for 3-4 hours or on low 5-6 hours. Uncover and stir. Taste, add salt and pepper to taste if needed, and serve with fresh cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If i use red enchalada sauce in steady of green would i basically use the same spices? Thank you
You should be fine but after it’s cooked, try it. If it seems a bit bland you can add about 1/2 teaspoon chili powder, 3/4 teaspoon smoked paprika, 1/8 teaspoon cumin to bump up the depth.
So do you cook a handful of cilantro in the slow cooker and use the cilantro to garnish it when done?
essentially, yes.
Can no longeR find this recIpe. Also how to make reD like picture instead oF green.
So sorry! That was an error with my site at the time that was not allowing recipes to load correctly. Thanks for your patience!
About the jalapenos – are you supposed to chop these up or just add them whole? Thanks!!
They should come sliced, if not, slice them (remove seeds) and add to the pot 🙂
Fresh Jalapeno’s that come sliced – is that in the produce section?
At my local grocer, yes they are in the produce section. If your local store does not have them, just slice your own!
What would you substitute for cans of “green enchilada verde sauce”?
Keep in mind that not everyone who follow your posts have access to this stuff in their local supermarket or grocery store.
Hi Roderick, You could try making it from scratch or ordering some online. I haven’t been to a grocery store that didn’t carry enchilada sauce in their Latino food section.
you haven’t been shopping in Canada. 😉
https://www.melskitchencafe.com/homemade-green-enchilada-sauce/
Or Germany. My local supermarket’s Latino food section consists of tortillas and taco seasoning lol
Will search for a recipe though because this looks really nice