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. &mdash;Kimberly Burke, Chico, California

Pork Chile Verde

pork sirloin roast (3 pounds), cut into 1-inch cubes

carrots,

onion,

garlic cloves,

canola oil

(28 ounces) green enchilada sauce

water

jalapeno peppers,

cilantro

rice

Flour tortillas, warmed

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.

<p>We loved the ease of this recipe as well as the New Mexican flavors. I made these modifications as I wanted it very spicy and with a thicker gravy, like a stew. While the pork, onions, and garlic were sautéing, I added 2T of cornstarch to the mix once the meat was hot and continued to sauté til the meat browned. Once I got everything into the crockpot, I added a can of Hatch diced green chiles, hot (but you can use mild for no heat) for added green chile flavor. I used beef broth instead of water, but I'm sure water would have been fine. We just wanted a more meaty stew like flavor than water provides. The carrots don't necessarily provide a lot of flavor, but they are creamy texture and delicious once cooked in with the stew. Cooked for one hour on high, then 6 on low. I served it over mashed cauliflower instead of rice but mashed potatoes would have also been awesome. Guacamole and flour tortillas worked great w/it, though I might use corn tortillas next time for lower carbs. All in all, it was very tender and very flavorful with the recipe as written.</p>

this was really good! I made two changes: I added a can of pinto beans and cooked in dutch oven on the stove. I also added shredded monterey jack cheese on top. Hubby really liked this dish too

UPDATE:  I've eaten all the leftovers and I believe this is better the second day.  It took me 4 days to finish and it was good every single day.  4/28/18: I was skeptical about this recipe but had cubed pork roast that I needed to use.  I've never used green enchilada sauce before and there was some preparation to this because of the chopping the vegetables and sauteing the meat and vegetables but it was worth it.  My husband is VERY picky and didn't really care for it which I've come to expect.  I'll finish this off myself for sure.  Thanks for giving me a new, different recipe which I enjoyed.

<p>I made it. I would not recommend it. No one cared for it.</p>

OMG! Fantastic! The only thing I changed was adding more seasoning to the meat before searing in the pan.  Delicious!!

My husband loved this recipe!  Will definitely make again!

This recipe is very good.  I used Pork Chops which were marinaded in the, " Marinaded Pork Chops Recipe", also located in Taste of Home website.  I was a little hesitant about adding the carrots but they were an excellent addition.  I will definitely make this recipe again.

This was very easy to make. I always look for opportunities to use my slow cookers.It was so good tasting my wife thought that I went all out to cook it.

Super delicious, we loved it! It's a staple in our home.

This recipe is great!  Our family loved it.  I had left over pork loin chops that I had made a couple nights ago that was cooked with apples, onions and cumin.  The sweetness of the apples and the spice of this enchilada sauce in this recipe not only really complimented this dish but was fast to put together since the chops were already cooked.  I just mixed them together in a dutch oven after making the sauce and let them simmer covered to melge for a while. Wow! Definite keeper.

Hubby loved it, really is a great recipe. The next time I make it I'll cut back just a little on the cilantro, though. I love cilantro so it may have been a "heavy" cup, but even so the recipe was still fabulous. Served over brown rice.

This super simple to make and very tasty.

This is great but it might be easier to leave the jalapeno on the side so you could leave the amount of spice up to the individual person.

I ended up using steak instead of pork and making my own enchilada sauce. This was really good! Very flavorful!

Just okay but I can’t figure out what the carrots are for cause they don’t add anything to the dish

This was not a big hit in my house.  I thought it was fine, but the rest of the family wasn't loving it.

I make this once a month and my husband thinks it's a new recipe every time!  Yes, it is that good!

This was easy and delicious my family loved it!!

This is my first review........... I didn't click on the 5 stars!  Yes, it's that good!

pork chile verde

Prep Time: 25 minutes

Cook Time: 6 hours, 30 minutes

Total: 6 hours, 55 minutes

Servings: 8

Author : Taste of Home Editors

Ingredients

Instructions

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