Slow Cooker Chile Verde (Green Chile) recipe

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Ingredients

1 cup all-purpose flour, or as needed
5 pounds boneless pork shoulder, cut into cubes
3 tablespoons olive oil
1 yellow onion, chopped
2 (16 ounce) jars salsa verde (such as Herdez®)
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (4 ounce) can diced jalapeno peppers, or to taste
1 (4 ounce) can diced green chiles
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin

Nutrition Info

505.3 calories
carbohydrate: 25.5 g
cholesterol: 112.8 mg
fat: 26.8 g
fiber: 1.9 g
protein: 36.7 g
saturatedFat: 8.5 g
servingSize: -
sodium: 989.3 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spread flour into a shallow bowl. Dredge pork cubes in flour to coat.

  2. Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork, cook and stir until pork is browned on all sides, 5 to 7 minutes.

  3. Transfer pork-and-onion mixture to a slow cooker. Stir salsa verde, diced tomatoes with green chile peppers, diced jalapeno peppers, diced green chiles, garlic, oregano, and cumin into the pork mixture.

  4. Cook on Low for 6 hours.

Recipe Yield

8 servings

Recipe Note

Good for burritos;use flour tortillas and sour cream. If you want it less spicy, add less jalapeno pepper.

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