Dust the slow cooker (crock pot) for this pork chile verde today! Easy to follow recipe that can be cooked with chicken, beef or vegetarian style.
Not a fan of pork? Go to the end of the post to see the chicken version!
Both chicken and beef can be replaced with pork in this recipe. I would suggest mixing boneless chicken breast and thighs to get more flavor. For the beef, I would suggest a beef roast. Tasty!
Mix the green chiles by adding some toasted poblanos to the mixture. There can never be too much!
If you own a pressure cooker, this recipe may be ready in an hour, more or less. Follow the instructions, but instead you add everything to your pressure cooker. When it comes to pressure, set the timer for 40 minutes. Done! The chicken version was ready after 30 minutes.
Roasting green chiles is. I dry my roast on a cast iron baking sheet at medium heat for 20-25 minutes, turning as needed.
For a more moist cut of pork, I would suggest using pork shoulder / ass. The pork is very lean and can dry out when cooked for long periods. Pork steaks and boneless pork country ribs work well for this recipe too.
Potatoes in chile verde? Yes!
Potatoes in pork chile verde are delicious! But, fried potatoes in pork chile verde are the bomb! On a plate, in a taco, in a burrito, on nachos and a big spoon!
It is so easy to prepare the vegetarian version of Chile verde. Choose your favorite vegetables like potatoes, carrots, chayote, corn and more! Mix in some of your favorite beans and have a hearty meal!
Slow Cooker Pork Chile Verde
If you enjoy a slow cooker Chile verde, this is the recipe for you! Use the same recipe for the chicken and beef versions!
Course: Main courses
Preparation time: 30 minutes
Cooking time: 6 hours 23 minutes
Servings: 8 servings
- 4 pound pork shoulder or boneless pork steak cut into 1 inch cubes
- 2 tsp salt plus 1 tsp. separated
- 2 tsp black pepper plus 1 tsp. separated
- 2 tsp granulated garlic plus 1 tsp. separated
- 2 tsp of basin plus 1 tsp. separated
- ¼ cup of grapeseed or olive oil
- 4 cups of Salsa Verde's link in the note section
- 3 cups of roasted green chilies, chopped 24 oz, canned or 8 Anaheim pepper fried
- 1 cup of garlic cubes
- 2 chopped jalapeños
- 1/3 cup coriander chopped finely
- 1 1/2 tsp Mexican oregano
- 1 ½ tablespoon cornstarch
- 3 tablespoons cold water
In a small bowl, combine the 2 tsp. salt, 2 tsp. pepper, 2 tsp. granulated garlic and 2 tsp. cumin. Mix well. Set aside.
After cutting the pork, season it all with the spice mix you have mixed. Let sit for 10 minutes.
Add ¼ cup of rapeseed oil in a large frying pan and preheat for 3-4 minutes.
While oil is preheating, add salsa verde, green chiles, onions, jalapeños, coriander and reserved spices to the slow cooker. Turn the heat to high.
When oil is hot, brown and pork in batches, transfer to slow cooker until it is all meat is browned.
Stir all ingredients in slow cooker until well combined. Cover and cook on high for 5 hours.
After 5 hours, mix the cornstarch with the cold water until smooth. While stirring in chile verde, pour the cornstarch slurry and Mexican oregano in. Stir well, cover again, and continue cooking on high for another hour.
Served with rice, beans and hot tortillas.
The pork can be replaced with chuck fried or boneless chicken thighs. The beef takes about the same time as pork to cook. The chicken is cooked for a total of 5 hours compared to the pork version. Tomatillo "Salsa Verde" Recipes. Choose a basic salsa verde for this recipe https://pinaenlacocina.com/2016/06/16/tomatillo-salsa-recipes/
Taste like chicken!
If you prefer, here are some pictures of Chicken Chile Verde cooked in a slow cooker. On this day, I used all the chicken breast, but would suggest mixing it with some boneless chicken thighs.
Yarns for chicken chile verde include, shredded jack cheese, crème fraiche, tortilla strips, coriander, serrano and lime.
Like to load …