Name: Easy Chili Verde
Prep time: 10 min
Cook time: 5 min
Total time: 5 min
Ingredients: 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

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. &mdash;Julie Rowland, Salt Lake City, Utah

Easy Chili Verde

pork shoulder

(10 ounces each) green enchilada sauce

salsa verde

(4 ounces) chopped green chiles

salt

rice

Sour cream, optional

I've made this several times since seeing the recipe.  We love it, and so have guests and our grown children.  I've served it wrapped in tortillas and over rice, but I think my favorite is with Cheesy Chile Grits.  So good!

Meat was very tender although I thought the sauce would have more zing to it.  I might try another brand of either enchilada sauce or salsa verde next time or maybe add something with a little heat.  Overall good and my husband really liked it.

This is the best ever!!! I cooked my meat with a beer in the oven on 200 for about 5 hours and the meat was so tender! The sauce is so good! My family almost licks the plate!

I am always looking for good slow cooker recipes and am unfortunately often disappointed by overcooked meat in particular.  This recipe is a good one.  The meat was cooked perfectly without being dried out or mushy.  There is a lot of liquid, but if you serve it over rice as suggested, it's fine.  I did not add any additional heat, as heat will largely be determined by the salsa you use.  Pork shoulder is quite fatty, so I trimmed it as much as possible.  I also cooked it on a Sunday, chilled it, skimmed off the fat, and just reheated it in a pot for an easy weeknight dinner.  Good recipe.

Julie, your a genius. I love green chili and have tried many recipes but this is by far the best. It is so easy it is almost shameful. Thank you!

So easy, so good.  I added about 2 ounces of hot chilis for a bit of a kick.  Yummy.

The meat was very tender and delicious.  I may have cut too much fat off of  it but, hey everything was eatable and no going through it to pull of white fat.  Used some Hatch green enchilada sauce and Hernadez green salsa.  This was better the next day and way superior to anything you'd find on a buffet.  I also used some to make green chili and pork enchiladas, go figure.  A keeper!

Rated 4 stars but with several changes because I thought it was bland and way too much liquid. Poured out about 2 cups of the liquid,added a teaspoon chili powder and a cup of heavy cream. Delicious !

Very, very sour and tangy.  Not so good.  Maybe the enchilada sauce but don't think so.  I thought because the contributor is from SLC, UT she most definitely had LaFrontera, LaPuente or LaFountain Chili Verde and was getting close to that.

I enjoyed Eve of preparing it the night before and coming home from work and it was ready for dinner and it was a wonderful recipe very tasty

Family loved this, but I found it a bit bland. Maybe the brand of enchilada sauce I used wasn't the best or something.

Love, love, loved this! Was so good and easy to make, wil make again and again!

So easy, so good!  I added about 2 ounces of hot chilis to give it a little kick.

Turned out great. Only complaint is it wasn't very spicy.

Delicious and to those posters who think this is bland be sure you get the hottest enchilada sauce you can find and it should be plenty hot for you. I think the extra sauce is fantastic as there is plenty to run down into the rice you serve it over.

I made this very easy recipe on my lunch break and it is perfectly done for tonight's dinner.  It is economical and very tasty.  Perfect for a weeknight meal.  Thanks so much for sharing.

I took this recipe and combined it with some other ingredients from other taste of home Chile Verde recipes, including a chopped onion and the addition of some garlic for extra flavor. This was absolutely delicious as promised and has become a quick family favorite. I did not serve it with rice. It stands on its own as a filling and fabulous comfort food!

I didn't think this came out good at all.  Don't know why but it really didn't have much flavor.  I added chilis as did others but it was still a bit bland.

Easy Chili Verde

Prep Time: 10 minutes

Cook Time: 5 hours

Total: 5 hours, 10 minutes

Servings: 7.5

Author : Taste of Home

Ingredients

Instructions

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