Slow Cooker Pork Chili Verde Recipes

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SLOW COOKER PORK CHILI VERDE



Slow Cooker Pork Chili Verde image

Make and share this Slow Cooker Pork Chili Verde recipe from Food.com.

Provided by invictus

Categories     Pork

Time 7h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
3 lbs boneless pork shoulder, cubed
1 (28 ounce) can green enchilada sauce
1 (4 ounce) can diced jalapeno peppers
6 (6 inch) flour tortillas
cheese
sour cream
salsa

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, and jalapeno peppers.
  • Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.
  • Serve in tortillas with cheese, sour cream, and salsa.

Nutrition Facts : Calories 810.4, Fat 55.9, SaturatedFat 17.6, Cholesterol 161.2, Sodium 1249.8, Carbohydrate 32.6, Fiber 2.1, Sugar 10.4, Protein 41.8

SLOW COOKER CHILE VERDE RECIPE



Slow Cooker Chile Verde Recipe image

Tender pork cooked in a green chile and tomatillo sauce.

Provided by Sarah Olson

Categories     Main Course

Time 9h30m

Number Of Ingredients 15

3 lbs. pork shoulder, (trimed and cubed)
2 Tbsp. cooking oil ((approximate amount))
2 Tbsp. all purpose flour
2 poblano peppers
2 Anaheim peppers
2 jalapenos
4 garlic cloves
6 tomatillos, (husks removed)
1 large white onion, (peeled and quartered)
1 bunch cilantro, (bulk of stems removed)
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. cumin
1/2 tsp. oregano
1 cup chicken broth

Steps:

  • Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don't overcook. Let cool down a bit before moving on to step 2.
  • Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
  • On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn't large enough to do all at the same time.
  • Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.
  • Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
  • Serve over tortillas with desired toppings, enjoy!

Nutrition Facts : Calories 218 kcal, Carbohydrate 6 g, Protein 23 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 75 mg, Sodium 278 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW COOKER PORK CHILI VERDE



Slow Cooker Pork Chili Verde image

This is easily the BEST chili verde that I have EVER had! The pork is tender and full of amazing flavor and is made right in the slow cooker!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 8h15m

Number Of Ingredients 12

4-5 lbs. boneless pork shoulder (cubed)
1 Tablespoon olive oil
28 ounce canned tomatillos
½ cup onion chopped
2 garlic cloves (minced)
14 ounce green enchilada sauce
16 ounce salsa verde
4 ounce diced green chilies
½ Tablespoon cumin
1 teaspoon dried oregano
1 tsp salt
2 Tbsp cornstarch

Steps:

  • In a medium sized skillet, add olive oil and heat over medium high heat. Brown the sides of the pork and add them to the slow cooker.
  • In a food processor add the tomatillos and blend until smooth. Add it to the slow cooker alone with chopped onion, garlic, green enchilada sauce, salsa verde, green chilies, cumin, dried oregano, and salt.
  • Cook on low for 6 hours or on high for 4. An hour before serving, take out 1 cup of juice from slow cooker and whisk it with the cornstarch. Add it back to the slow cooker and allow to thicken and cook for about 1 more hour.

Nutrition Facts : Calories 399 kcal, Carbohydrate 17 g, Protein 53 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 136 mg, Sodium 1255 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving

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

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

LOW & SLOW PORK VERDE



Low & Slow Pork Verde image

My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. -Val Ruble, Ava, Missouri

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 13

1 boneless pork shoulder butt roast (3-1/2 to 4 pounds)
1 large onion, chopped
1 jar (16 ounces) salsa verde
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
1/4 cup minced fresh cilantro
Hot cooked grits
Sour cream, optional

Steps:

  • Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

Nutrition Facts : Calories 349 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 872mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.

CHILI VERDE PORK IN A CROCK POT



Chili Verde Pork in a Crock Pot image

Low Carb, and perfect for the summer. I hate using my oven in the summer. The kids love this recipe too. I also use chicken.

Provided by Janneke anne

Categories     Very Low Carbs

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil, divided
2 -2 1/3 lbs boneless pork loin, trimmed
salt & pepper
1 medium onion, chopped
1 medium green bell pepper, seeded and Chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, pressed
1 (8 ounce) bottle green chili sauce
1/2 cup low sodium chicken broth

Steps:

  • In a large skillet over medium heat, brown pork in 1 1/2TB oil. Season it with salt and pepper to taste, then transfer to the slow cooker. Add remaining oil skillet and saute onion, garlic, bell pepper, and jalapeno till the onion is trranslucent. Place the saute veggies on top of pork, then add green sauce and broth. Cover and cook on low heat for about 6 hours, or until the pork is tender. Remove pork and let it rest for about 5 minutes before slicing.

SLOW COOKER PORK CHILI VERDE



SLOW COOKER PORK CHILI VERDE image

Categories     Pork     Quick & Easy

Yield 6 people

Number Of Ingredients 11

1 3-4 lb. pork shoulder or pork butt
1 jar of your favorite green chili verde salsa
Corn and/or flour tortillas
Optional Toppings
Sour cream
Cheese - grated
Avocados
Refried Beans
Hot sauce
Salsa
Spanish/Mexican Rice

Steps:

  • Season pork with salt and pepper. Sear in a pan over medium high. Be sure to sear all sides. Transfer pork into slow cooker. Pour jar of green chili salsa verde over top and cover. Cook for up to 8 hours on low or 5-6 hours on high. Shred meat with two forks in the slow cooker and serve with tongs. Add toppings. This is also great as left overs. Enjoy!

PORK CHILE VERDE



Pork Chile Verde image

Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California

Provided by Taste of Home

Categories     Dinner

Time 6h55m

Yield 8 servings.

Number Of Ingredients 11

1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
3 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
1/4 cup cold water
2 jalapeno peppers, seeded and chopped
1 cup minced fresh cilantro
Hot cooked rice
Flour tortillas, warmed

Steps:

  • In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.

Nutrition Facts : Calories 345 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

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