Slow Cooker Pork Chili Verde Recipe | Yummly
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Slow Cooker Pork Chili Verde

LET'S DISH(14)
Edwardo: "Very very good, flavors are wonderful. I couldn’t…" Read More
16Ingredients
7Hours
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Slow Cooker Pork Chili Verde

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Ingredients

US|METRIC
9 SERVINGS
  • 2 lb. pork tenderloin
  • 3 Tbsp. olive oil
  • 1 medium onion (chopped)
  • 1 Anaheim pepper (seeded and chopped)
  • 4 cloves garlic (minced)
  • 4 cups chicken broth
  • 54 oz. green chilies
  • 10 oz. green enchilada sauce
  • 2 Tbsp. green Tabasco sauce
  • 2 Tbsp. flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. oregano
  • 1/3 cup chopped fresh cilantro
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    Reviews(14)

    Reviewer Profile Image
    Sarah Lefkowitz 8 months ago
    My boyfriend liked it but I didn’t love it and later found a different green chili I like better
    Reviewer Profile Image
    Edwardo a year ago
    Very very good, flavors are wonderful. I couldn’t find 27 oz cans of Chiles and used 5 - 10 oz cans with all the liquid. With 4 cups of chicken broth this would have been way wet. Wondering, was the broth to be discarded upon shredding the pork and then put back with the enchilada sauce mixture, which is key to this dish? That’s what I did. Added sour cream, mex ancho rice and cheese into the bowl and loved it.
    Reviewer Profile Image
    Amanda 2 years ago
    It was okay. I thought it had a lot of flavor. My husband is Mexican and thought it was meh.
    Reviewer Profile Image
    Fulcher Jr. 2 years ago
    Satisfactory, just not spicy enough for me,which is understandable. This past weekend there was a sale where you bought a 25 lb. case of hatch chilies they roasted them free. I bought xhot as they're just anheims grown in Hatch N.M. and anheims aren't that hot. Good flavor though, but even the xhot aren't even close to jalapeno this time of year (winter in the southern hemisphere) which is why I add habaneros to my salsa verde that I make regularly. Good recipe though
    Reviewer Profile Image
    Raymond R. 2 years ago
    Very well. Family loved it. I puréed 2/3 of the chilies and it worked out great.
    Reviewer Profile Image
    Hannah L. 3 years ago
    Pretty tasty, not a lot to it but pork and green salsa though.
    Reviewer Profile Image
    Nicole Benham 3 years ago
    Delicious! I just dumped it all in the crock pot and cooked it on low for 6 hours. Turned out amazing. No pureeing needed.
    Reviewer Profile Image
    Lori 3 years ago
    Question if 54 oz of green chiles is correct?. Where I come from they only come in 4.5 oz cans and I just wanted to be sure this isn't a misprint. Thank you!
    Reviewer Profile Image
    Ashley Reel 4 years ago
    Very delicious! Skipped the blender part and just dumped it all together and it was great
    Reviewer Profile Image
    vonSeggern 4 years ago
    Made about 7 servings total. So so so so so so so delicious! Definitely will make this again! Used 9 extra oz of enchilada sauce and deducted it from the 54 oz of green chilies. Used two cans of jalapeños as well.
    Reviewer Profile Image
    GiftedFoodLover 4 years ago
    it is so good and filling. we made this but tripled the recipe because we thought we were going to eat more. looks like leftovers for us lol. no complaints here. this is my favourite dishe i get from Garcia's.
    Reviewer Profile Image
    Brian 4 years ago
    Tasted great, will definitely make it again
    Reviewer Profile Image
    Brad Harris 4 years ago
    Excellent and very flavorful green chili.
    Reviewer Profile Image
    ErikMeans 4 years ago
    awesome, would definately make it again

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