Tender, juicy pork in spicy chili pepper sauce, slow cooked to perfection to make THE BEST Slow Cooker Chile Verde!
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
- 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
- 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.