Crock Pot Chili Verde Recipe Recipe For Zucchini

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SUPER-EASY CROCK POT CHILE VERDE



Super-Easy Crock Pot Chile Verde image

Ridiculously simple. Very tasty. This is on the mild side because Mr. Wonderful likes his food a bit tame. You can easily add jalapenos to turn up the heat.

Provided by One Happy Woman

Categories     Pork

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 -3 lbs boneless pork shoulder
1 (28 ounce) can green enchilada sauce
1 onion, chopped
1 teaspoon lemon pepper
6 garlic cloves, sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
sliced pickled jalapeno pepper

Steps:

  • Turn the crock pot on to high while you chop the onions and slice the garlic.
  • Dump everything in the pot; cut the meat into 2-3 pieces so the sauce covers everything.
  • Cover and cook on high for 5-6 hours.
  • Degrease the sauce.
  • Shred the meat.
  • Serve with chopped avocado and a dollop of sour cream, if you like.

Nutrition Facts : Calories 429.5, Fat 30.7, SaturatedFat 10.6, Cholesterol 107.5, Sodium 931.6, Carbohydrate 11.2, Fiber 0.5, Sugar 9.1, Protein 25.7

SLOW COOKER CHILE VERDE



Slow Cooker Chile Verde image

Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.

Provided by falconemomma

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h20m

Yield 8

Number Of Ingredients 7

3 tablespoons olive oil
½ cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

Steps:

  • Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
  • Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 12.1 g, Cholesterol 64 mg, Fat 12.4 g, Fiber 1 g, Protein 22.5 g, SaturatedFat 3.3 g, Sodium 765.2 mg, Sugar 6.3 g

CROCK POT CHILE VERDE



Crock Pot Chile Verde image

A favorite for over 30 years in my house! I don't remember where I got the original, but I have altered it for the crock pot. For stove top, simply increase water to 2 cups.

Provided by davianng

Categories     One Dish Meal

Time 4h30m

Yield 6-8 cups, 4-8 serving(s)

Number Of Ingredients 10

1 lb lean pork
2 tablespoons flour
2 tablespoons shortening
1/2 cup onion, chopped
1 garlic clove, minced
16 ounces diced tomatoes
16 ounces canned diced green chiles
1/2 teaspoon oregano
2 1/2 teaspoons salt
1 cup water

Steps:

  • Cut pork in 1/2 inch cubes.
  • Dredge pork in flour.
  • Heat shortening in fry pan, brown pork well.
  • Add onion and garlic, cook until soft.
  • Put pork mixture, tomatoes, chiles, oregano, salt and water in crock pot.
  • Cook on high for 4-6 hours, or until pork will break apart with a fork.
  • Serve in bowls with grated cheddar or Jack cheese on top, or wrap 1/2 Cup with cheese and refried beans in a 10" flour tortilla.

Nutrition Facts : Calories 296.1, Fat 13.4, SaturatedFat 3.9, Cholesterol 66.9, Sodium 2214.2, Carbohydrate 17.7, Fiber 4, Sugar 5.1, Protein 26.7

SLOW COOKER SALSA VERDE CHICKEN CHILI



Slow Cooker Salsa Verde Chicken Chili image

Really easy and super versatile salsa verde chicken chili. Thicken it up by cutting back on the broth and serve with tortilla scoops, or use it as enchilada filling. If you're in a hurry, try using deli rotisserie chicken and cook it on the stovetop. Tweak it to your taste buds' content. No matter how you do it, top it off with sour cream.

Provided by hamburgertuktuk

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 3h50m

Yield 6

Number Of Ingredients 12

1 pound skinless, boneless chicken breast halves
1 (1.25 ounce) package white chili seasoning
2 (15 ounce) cans reduced-sodium white beans, divided
½ (32 ounce) carton chicken broth
1 (16 ounce) jar salsa verde
1 (15 ounce) can cream-style corn
1 medium onion, diced
1 ½ cups chopped celery
1 (4 ounce) can fire-roasted diced jalapenos, drained
1 (4 ounce) can fire-roasted diced green chiles, drained
½ teaspoon minced garlic
1 teaspoon minced fresh cilantro

Steps:

  • Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
  • Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.

Nutrition Facts : Calories 311.1 calories, Carbohydrate 46.1 g, Cholesterol 40.9 mg, Fat 3.9 g, Fiber 25 g, Protein 24.7 g, SaturatedFat 0.5 g, Sodium 2019.7 mg, Sugar 8.8 g

CROCK POT CHILE VERDE



Crock Pot Chile Verde image

I wanted to come up with a version of Chile Verde that was perfect for my family and after trying several recipes I came up with this one that we all love. I like to serve this over Chef #230609 's Recipe #147335 with flour tortillas from my little neighborhood store called Tortillas de las Americanas.

Provided by Sooz Cooks

Categories     Pork

Time 7h15m

Yield 10 serving(s)

Number Of Ingredients 12

4 lbs boneless pork loin, trimmed of fat and cut into 2-inch cubes
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon oregano
1 teaspoon ground cumin
1 cup beer (dark beer, good mexican lager or water but beer gives it better flavor)
1 tablespoon chicken bouillon
1 (28 ounce) can green enchilada sauce (I use Macayo's)
1 (10 ounce) can tomatoes and green chilies
4 (7 ounce) cans salsa verde (I use Herdez)

Steps:

  • Mix the black pepper, garlic powder, onion powder, salt, oregano and cumin together in a bowl. Put the seasoning mix in a large re-sealable plastic bag. Add the pork and shake until well coated.
  • Add the meat to the crock pot.
  • Mix the boullion, beer (I just drink what is left!), green enchilada sauce, tomatoes and salsa verde together well in a large bowl. Pour over meat.
  • Cover and and cook on high for 8 hours.
  • Serve with chunks of pork wrapped in flour tortillas and smothered with sauce. Or over rice with corn or flour tortillas on the side.

SLOW COOKER PORK CHILE VERDE



Slow Cooker Pork Chile Verde image

I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.

Provided by Squirrel Beebz

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 7h45m

Yield 12

Number Of Ingredients 13

1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
salt to taste
1 tablespoon ground black pepper
3 tablespoons olive oil, divided, or more as needed
1 large sweet onion, chopped
1 large Anaheim chile pepper, chopped
2 cloves garlic, chopped, or more to taste
2 (15 ounce) cans chicken broth
12 large whole Anaheim chile peppers
1 (15 ounce) can green enchilada sauce
¾ cup chopped fresh cilantro
1 tablespoon ground cumin
1 tablespoon chili powder

Steps:

  • Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
  • Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
  • Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
  • Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
  • Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
  • Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g

CROCK POT CHILI VERDE



Crock Pot Chili Verde image

We love Chili Verde but don't always have time to make it after work. This took no time at all to put together before work and came home to the house smelling terrific. Great served with warm flour tortillas, beans and rice. Hope you enjoy

Provided by susandoeshair

Categories     High Protein

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs boneless pork roast
1 large onion, chopped
1 (15 ounce) jar green chili salsa
2 (4 ounce) cans diced green chilies
2 tablespoons ground cumin
2 tablespoons minced garlic
1 lime, juice of
1/2 cup chopped cilantro (optional)

Steps:

  • Place onions and chilies in crock pot. Remove netting from pork roast and place on top. Stir together salsa, cumin, garlic and lime juice. Pour over roast and cook on low for 8-9 hours.
  • Remove meat to cutting board, add cilantro to liquid in crock pot.
  • Shred meat with two forks and return liquid and stir well.

Nutrition Facts : Calories 521.9, Fat 22, SaturatedFat 7.8, Cholesterol 194.9, Sodium 1044.7, Carbohydrate 11.7, Fiber 2.4, Sugar 4.8, Protein 66.9

EASY CHICKEN CHILE VERDE (CROCK POT)



Easy Chicken Chile Verde (Crock Pot) image

Very easy, tasty, cheap and SO healthy! Just toss the ingredients in your crock pot in the morning and come home to dinner. All ingredients can be kept on hand for easy dinner any night of the week. I originally got this recipe from flylady.com . It's since become a staple at our house! I've shared the recipe with friends, and they love it. Apparently the men say its "Man food, very meaty & hearty!" Haha! My sis-in-law even served it to us when she invited us to dinner!

Provided by MEPeralto

Categories     Beginner Cook

Time 4h2m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 6

4 -5 boneless skinless chicken breasts
1 (16 ounce) jar salsa verde
1 (4 ounce) can diced anaheim chilies
1 (15 ounce) can great northern beans, drained
1 (15 ounce) can black beans, drained
steamed rice

Steps:

  • Toss everything but the rice into the crock pot. You can use fresh chicken breasts, but frozen are easier to keep stocked.
  • Cook on low 8 hours or high for 4.
  • Quickly shred chicken with two forks (or don't.) Serve over rice.

EASY CHILI VERDE



Easy Chili Verde image

I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. -Julie Rowland, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 7

1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces
3 cans (10 ounces each) green enchilada sauce
1 cup salsa verde
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
Hot cooked rice
Sour cream, optional

Steps:

  • In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.

Nutrition Facts : Calories 287 calories, Fat 17g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 729mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein.

CHILI VERDE



Chili Verde image

This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 13

4 tablespoons canola oil
4 pounds boneless pork, cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
1/2 cup minced fresh cilantro
1/2 to 1 cup salsa verde
1 can (14-1/2 ounces) chicken broth
Flour tortillas, warmed
Minced fresh cilantro, opitonal

Steps:

  • In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. , Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 404 calories, Fat 20g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 509mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.

CHILI VERDE



Chili Verde image

This is a 'brown sauce' that I have had over chimichangas in Mexican restaurants, and is one of my favorites. When I found I could make it at home, it has become a regular. May be served as soup or over chimis. Top with sour cream and shredded cheese. Enjoy.

Provided by SASSYLUCKYL

Categories     Meat and Poultry Recipes     Pork

Time 8h10m

Yield 12

Number Of Ingredients 8

3 tablespoons Worcestershire sauce
1 tablespoon garlic pepper
3 pounds pork picnic roast
1 large onion, diced
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans diced green chilies, drained
3 (7 ounce) cans green salsa
2 (15.5 ounce) cans great Northern beans, drained

Steps:

  • Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours.
  • When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 22 g, Cholesterol 81.3 mg, Fat 23.3 g, Fiber 4.1 g, Protein 24.8 g, SaturatedFat 8 g, Sodium 764.2 mg, Sugar 3.5 g

CHILE VERDE II



Chile Verde II image

A delicious Mexican dish of pork simmered in tomatillos and chiles. Serve with white beans and rice. Garnish with grated cheddar cheese.

Provided by Clare

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 20

Number Of Ingredients 13

6 pounds cubed pork stew meat
¼ cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4 ½ quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped

Steps:

  • In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
  • Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

Nutrition Facts : Calories 357.3 calories, Carbohydrate 7.8 g, Cholesterol 81.5 mg, Fat 23.8 g, Fiber 2.5 g, Protein 27.5 g, SaturatedFat 7.5 g, Sodium 325.3 mg, Sugar 4.1 g

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From lecremedelacrumb.com


EASY SLOW COOKER CHILE VERDE | A MIND "FULL" MOM
2018-02-06 Turn heat from high to low and add in onions and garlic and saute for 3-4 minutes. Add mixture to slow cooker. Place stock, beer, salsa verde, salt, cumin, oregano and green chilies in slow cooker. Cook on low for 8-10 hours or low for 5-6 hours. At the end of cooking time, remove pork loin and shred.
From amindfullmom.com


10 BEST ZUCCHINI CROCK POT RECIPES | YUMMLY
2022-04-28 Zucchini Crock Pot Recipes 132,231 Recipes. Last updated Apr 28, 2022. This search takes into account your taste preferences. 132,231 suggested recipes. Slow Cooker Beef Bibimbap KitchenAid. zucchini, low sodium soy sauce, chuck short ribs, minced garlic and 28 more. Crock-Pot Yellow Chicken Curry & Vegetables Fit Fare Meal Prep. zucchini, boneless …
From yummly.com


SLOW COOKER CHILI VERDE · IDEAL PROTEIN & KETO RECIPES - IDEALLY YOU
Directions: Saute garlic and zucchini in grape seed oil and brown turkey breast into vegetables. Add to crock pot with Tomatillos, green chilies, onions and spices. Cook on low for 4 hours. Very filling and a great way to get those veggies in!!
From ideallyyou.org


SLOW COOKER CHILI VERDE PORK| LEIGH ANNE WILKES - YOUR …
2014-02-28 Instructions. Heat oil in heavy pan. Add onion and garlic and cook until onions begin to soften. Add in cubed pork and brown on all sides. (may need to do in more than one batch) Put pork and onion mixture into slow cooker. Add in salsa, enchilada sauce, chilies and tomatillos. Add in cumin and salt.
From yourhomebasedmom.com


CROCK POT PORK CHILI VERDE RECIPE - TAMMILEE TIPS
2017-12-06 Instructions. Cook onions and garlic in oil until fragrant, add in cubed pork and brown. Add onions and pork to crockpot, add in garlic, green salsa, peppers, and tomatoes. Cook on high for 3 hours, reduce to low for 4-5 hours. Slow cooker.
From tammileetips.com


SLOW COOKER CHILI VERDE - GROWING UP GABEL
2022-04-13 Bring chili to a boil. Cover the dutch oven with a lid and remove from heat. Place the dutch oven inside Wonderbag and close. Allow chili to cook for at least 2 hours and up to 12 hours. TO COOK IN A SLOW COOKER: Do not bring food to a boil. Instead, transfer the mixture to the crock of a 4-6 quart slow cooker. Cook on low for 6-8 hours.
From growingupgabel.com


PORK TOMATILLO STEW RECIPE - THERESCIPES.INFO
See also : Green Tomatillo Pork Chili Recipe , Crock Pot Chili Verde With Tomatillos Recipe 96. Visit site . Share this result × . Green Chili. Copy the link and share. Tap To Copy Autumn Pork Stew tip www.yummly.com ...
From therecipes.info


SLOW COOKER, INSTANT POT, OR STOVETOP - SLENDER KITCHEN
Stovetop: Heat the olive oil over medium heat in a Dutch oven or heavy pot. Add the chicken (or pork), season with salt and pepper, and brown for 2-3 on both sides. Add the sauce and bring to a simmer. For chicken, let simmer on low heat for 25-30 minutes until the chicken easily shreds with a …
From slenderkitchen.com


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