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

Slow Cooker Chile Verde

olive oil

½ cup onion, chopped

garlic,

pork shoulder,

green salsa

jalapeno peppers

(14.5 ounce) can diced tomatoes

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.


I would highly suggest replacing the diced tomatoes with stewed tomatillos and adding the following ingredients: corriander, cumin, lime juice, black beans, corn, &amp; cilantro.  If nothing else, the tomatillos keep the chile more green.

The flavor of the meat is outstanding, and it's incredibly tender. Chili Verde is meant to be more than seasoned meat, so expect a *liquidy* product - the sauce is flavorful and has great heat, perfect on rice. The one thing I altered was the slow cooker setting - I just went for 6 hours on low, and the meat was perfectly cooked and tender, I'll be making this again and again - thanks so much for sharing :)

I get so tired of reading snarky reviews on this site because a recipe isn't "AUTHENTIC."  I, too, prefer green chile from scratch where I roast the chiles myself.  But I don't always have time for that, and often need to put a quick, healthy dinner together that the whole family will eat.  So I'm grateful when other folks put recipes on here with some shortcuts that make my life easier.  

Now the review part... this is a delicious, easy recipe.  It's good over rice, on breakfast tacos, burritos, or with quesadillas.  I left out the jalepenos because I have young children.  The green salsa still gave the chile plenty of heat.  I added 1 tsp. of cumin, 1/4 tsp. of white pepper, and 2 TBSP. of lime juice (I use those in my from scratch recipe).  This recipe works well with chicken if you don't have pork on hand (and, yes, I know the chicken isn't "AUTHENTIC." chile verde).  Happy cooking!

I HAD TO RATE THIS AGAIN BECAUSE IT WAS EVEN BETER THE NEXT MEAL WE HAD OUT OF IT. I WAS ACTUALLY ABLE TO MAKE 3 MEALS OUT OF IT. WE HAD CHIMICHANGAS WITH THE PORK, RICE, AND CHEESE FRIED WITH SOME SAUCE POURED ON TOP WITH QUESO FRESCO AND SOURCREAM SO AWESOME. THAN WE SAVED THE SAUCE SINCE WE USED ALL THE MEAT FOR THE CHIMIS AND THE SAUCE IS GREAT WITH EGGS IN A BURRITO WITH CHEESE.tHANKS

This was to die for!  My husband loved it, my kids loved it, and so did I!  I followed the recipe exactly, the meat was so tender, it melted in your mouth.  There was a lot of sauce left over, so you could cut down the salsa verde by one can and it wouldn't make a difference.

Everyone loved this. I used Herdez green chile salsa and diced tomatoes with jalapenos. Very easy to make.

This was excellent.  I cut out one can of the green salsa and there's still lots of liquid.  I didn't have any fresh lime on hand so I used bottled lime juice and it was tasty, but fresh would have been so much better!  It definitely needed it to brighten the taste.  I didn't think it was too spicy at all and will use more jalapenos next time.  This made an absolutely delish lunch for work - I love getting excited about my lunch breaks.

Awesome! We all loved it! I used two 16oz bottles of salsa verde instead of 5 cans of green salsa, and italian style diced tomatoes. I will definitely make this recipe again. My hubby &amp; I loved it, and my toddler-daughter who usually won't eat meat ate quite a bit of it. It was very easy to make and the pork was so tender! Thanks for posting this recipe.

Made this for a potluck and it was delicious and very easy.  Served it with sour cream and fresh cilantro to spoon in.  Easy to adjust heat with less or more jalapenos.  Next time will include some lime juice as one reviewer suggested, and cut back on jalapenos but add some roasted anaheim chilis.  Very, very good.

I've made this recipe many times and it's always delicious. It works with chicken as well as pork and it's tasty and has added nutrition if you add beans (I use black beans) and corn as well. I serve over rice with sour cream. You can't go wrong with this recipe and you can easily tweak it to your taste. Yum!

Wonderful - didn't change a thing.  My husband, who is a chili verde fanatic, loved the recipe.

This was awesome. I skipped the tomatoes and used a jar of salsa verde and about 8oz of verde enchilada sauce. I also cooked on low for probably about 9 hours rather than starting on high and reducing temp. Served on tortillas with jack cheese and avocado. So good!

WOW!!! My family loved it. I used 1 can of Rotel and a 320z jar of La Victoria Salsa Verde instead of of the canned jalapenos, tomatoes, &amp; salsa verde.  Really easy meal with excellent flavor!

My goodness, this was delicious!  I followed the recipe pretty close.   I used Mexican style stewed tomatoes and I added 2 small cans of green chiles, 1 can of black beans and 1 can of corn.  I forgot to get the jalepenos and substituted several good shakes of red chile pepper.  Ive never cooked pork shoulder before and the cut I bought had a good sized bone in it.  I cubed the meat off of it the best that I could, but the bone still had lots of good meat in and around it.  I simply threw the whole bone in with the rest of the meat.  I cooked on low for 9 hours and by the time we ate the meat was tender and falling off the bone. MMMmmm good.  This recipe will be one I use to impress company!

I modified this recipe the following way and it was spectacular!  I added one packet of taco seasoning to the pork while browning and instead of using green salsa I used three cups Medium hot Pace Picante sauce , added one large green pepper, used one medium onion, two tbsp minced garlic, one fresh Jalapeno diced, and added one can of Kidney beans drained, one can of Black Beans drained.  It was a little too watery so I added flour to thicken it up.  Cooked on Low setting for 8 hours.  Everyone at my football party loved it!

This was very good. The meat was very tender after 6 hours on low and the flavor was great. If I didn't have to make it for my children, I would've put in more heat (my preference). The only thing that I had a problem with was that it was too soupy. That may have been because I had to modify somewhat since I didn't have any green salsa - I only had one can of green enchilada sauce. I also added a can of black beans. But I can't imagine that adding 4 more cans of sauce would've made it any less soupy, just more green. I ended up putting a little cornstarch in it to thicken it up while I continued to cook it with the lid off. I paired it with Best Spanish Rice (from this website). I'll probably make this again but play with it a bit. 

Wow, this was fabulous!  I used two 16 oz. jars of La Victoria Thick 'n Chunky Salsa Verde and a can of Rotel.  I saved a step and did not cube or brown the meat.  Just cut it in half so I could trim some of the fat off. The cook time is plenty with the roast whole or half.  I cooked mine on low for six hours, shredded the meat then cooked another hour.  Served over rice with sour cream and cilantro.  Mmmm, really good!  Will wrap some of the leftovers in tortillas for lunch.  Can't wait!

This is good if you like SPICY! I love spicy, but it was a bit too much for me. Next time I think I will omit the jalapenos. Great flavor though, the meat was very tender and juicy. Cooked on Low setting for 7 hrs. Followed other reviewer suggestions and browned the meat with a packet of taco seasoning. Also added a can of corn and kidney beans (drained), cumin and served over rice. Very good, will make again (minus the jalapenos)!

Used one large can green enchilada sauce, 1 small can green salsa, 1 can green chilis, 1 can diced tomatoes with jalapenos with lime juice, cumin, coriander, salt for sauce.

This was good, I added juice from two limes, more garlic, and slightly less tomato. It was missing something for sure, I am going to keep working on it.

Great concept.  I couldnt find salsa in cans, tho.  The first time I made this I used 3 jars of Herdez green Salsa. We found it a bit bland that way.  The second time I monkeyed with the R &amp; D version.  I used a large jar of La Victoria green, half a jar of the Herdez--it was leftover in the fridge--a huge sweet onion, lots of chopped garlic and a couple teaspoons of cumin. I omited the tomatoes completely and squeezed the juice of two limes in on top.  I let it all cook, covered for 8 hours.  Then I broke the meat apart in the sauce and let it simmer another hour uncovered to thicken up the sauce.  This one was delicious and everyone at my house deemed it a keeper. We had it the first night served over basmatti rice cooked in chicken stock and lime juice.  A dollop of sour cream was the only finish.  For leftovers, the kids rolled the rice and beef in burritos with cheese.  A super multi-tasking meal that works for my whole family.

I made this again using chicken instead and it was perfect. The heat was just right for me. I followed the recipe exactly other than to change the meat and added corn and black beans. My company loved it! The first time i made it with pork i didn't like it as much but it may have been the cut of meat i got. It was way to greasy.You can't go wrong with b/s-less chicken breasts though and definitly try it with black beans and corn. YUM!

I did not like this at all. I Like spicy and it was spicy but there just wasn't much flavor in it. It was definitely lacking.

Fantastic recipe!  I made the changes recommended by others:  add 1 tsp coriander, 1 tsp cumin, 1 can black beans (drained), 1 can corn (drained), juice of 1 lime, and chopped cilantro.  I served on top of white rice with cilantro and lime juice and added a tablespoon of sour cream on top of each bowl.  It was so good I sent the revised recipe to my son in college so he can make it in his crock pot!

I meant to say two 16 oz jars of salsa. Sorry for the mistake.

Yummy dish. I took Donna's advise and added the spices and left out the jalapenos. came out great! I will make this again for sure.

I'm a huge fan of Mexican food... I followed Apr. 22, 2007 by burkeoj 's advice, added corriander, cumin, salt and lime juice. I added more garlic, omitted Jalapeños (kids don't like them) and pour a can of Green Enchilada sauce instead of the green salsa. and replaced Tomatoes for a smal 10 oz can of green chopped tomatillos and added homony! YUM!!!  ..  I made this yesterday, started at 3pm....Slowed cooked it for 4hrs on high, then switch to low for 2hrs... I couldn't wait any longer and had a little bowl myself...It was AMAZING.

I really wish I could have given this more stars but I changed the recipe so much I just cant rate it higher. I exchanged the salsa for 1 can of green las palmas sauce and the tomatoes for tomatillios. I also added salt pepper and cumin. But I did LOVE this and am enjoying the leftovers very much!

My whole family loves this stuff.  I often just make it with one big jar of green salsa instead of the five small cans.  Safeway Select brand is so spicy it doesn't need the jalapenos. I serve them on the side.  Makes a nice big batch, first night over rice in bowls, second night in tortillas!  Very authentic.  My husband, who was raised in Mexico, loves it!  Thanks for a keeper.

Yummy!!! As a mama of 6, I am always trying new recipes out on my family. I made this last night and it was a HUGE hit! I used Herndz green salsa and stewed tomatoes with jalepenos, and left out the can of jalepnos....that way I still got some heat, but not so much that my little ones wouldn't eat it. I took the advice of others and added corn and black beans. Lastly, once it was all assembled in the crock pot I set it on low for 6 hours (although, if it had been longer before I could get to it, it would have been fine), and it was wonderful. My husband kept picking at it before I could even get it to the table. We served it with rice, tortillas, salad, sourcream and pepperjack cheese. I want to add that this makes a lot, that even with 8 of us eating there were tons of leftovers, very nice. This is one I'll definitely be adding to my family cookbook, THANK YOU!

This was soooo good!  Will be making this often.  Yummy!

Great chile verde recipe.  I didn't change any of the ingredients and it was perfect!  I am at work during the day so I couldn't change the temperature mid-way through as suggested.  I used the low setting for 7.5 hours and it turned out great.

This smelled soooo good but unfortunately was  too spicy for my daughter and me. I even omitted the jalapeno's because of my daughters pickiness! Also, I added flour to help thicken it but still felt there was too much liquid. I will definitely make this again with a few changes~mild instead of medium green salsa and less liquid by reducing the number of cans from 5 to 2.5 cans. I will not be adding jalapeno's but canned corn was a nice addition. Garnish with cilantro and sour cream.

I have made this recipe at least a dozen times. The meat is flavorful and tender every time! It is great exactly like the recipe, but sometimes I do add some diced potatoes and eat it as a soup. Either way, you can't go wrong.

Very good. This is supposed to be a bit soupe, it is a version og "Guisado". Use one less can of salsa, add black beans, mexicorn, cumin, corriander, and cilantro. Use the jalapenos at your discretion. You can always add more!

My family loves this recipe!  It's so easy and so delicious.  What I also enjoy is that you can serve it various ways.  We use tortillas as a side with it so we can use them to scoop up every drop.  We've also enjoyed this with rice and with fajitas.  It has a spicy but tangy flavor that I can't get enough of.

This is a great start but I think it tastes better with fresh diced jalapenos. Also I always add corn (frozen), potatoes (fresh) and black beans (canned and drained). All 3 are really cheap and basically fat free. Saves you money and makes the meal healthier! My version ends up very spicy (because I use ~4-5 whole jalapenos and a mix of green salsa and green enchilada sauce) so I like to top it with low-fat sour cream or non-fat Greek yogurt.

We love this recipe served over rice, with warm flour tortillas on the side to use as "bread." We add sour cream to cut the spiciness a little.

good recipe for pork and the crockpot. A little spicy for my taste but my husband liked it (although based on his reaction I wouldn't claim it a new "favorite")As leftovers we put this in a tortilla wrap with salsa and sour cream and a little cheddar (kind of like a pork fajita I guess) and it was pretty tasty that way and the tortilla cut some of the spicy!

awsome recipe the only thing i changed i diced potato's and made it great !!!!

This was a great recipe for a hearty, family meal.  Ours came out a little on the spicey side but was still super yummy and the pork was very tender.

Next time I'll make sure to use mild salsa and just a regular can of tomatoes and probably leave out the jalapeno entirely.

The following are the changes I made:

-used two jars of verde salsa (16 oz each) rather than canned salsa
-added one can of drained black beans
-added one can of drained mexicorn
-used one can of diced tomatoes with jalapenos in place of the canned jalapeno and can of tomatoes
-cooked the mixture on high for an hour, then on low for 8 hours (while at work) then put it back on high for another hour while I made corn bread
added about 3 Tbsp of chopped cilantro
added about 2 tsp of cumin

I could never have imagined that pork in chili could be so good or that green salsa could make such an excellent base for chili.

I've made this recipe quite a few time and we love it. I leave out the jalapenos because the salsa I use is spicy enough for us. I made it again today and didn't read the recipe. I forgot to brown the meat and add onion and it was still delicious (and even easier). I should also add that I have no idea what kind of pork I used since it was pre-cut and just called "pork stew" meat. That might make a difference as to whether you have to brown the meat or not.  I love recipes that I can't screw up no matter how hard I try. Thanks!

MMM-MM Good!
After cutting the pork shoulder into 1" cubes, I seasoned it with taco seasoning mix then browned the meat in batches.
I also cooked the onions, garlic and tomatillos in the same pan to get all the fond from the bottom of the pan.
I served it with cilantro rice --- the end result was great!
Thanks for sharing...

I have set aside my long cooking, fairly complicated chile verde recipe for this wonderful rendition.  After reading others' comments, and needing to double the recipe, I opted for half Hernandez salsa and half store brand salsa verde.  Please, please don't tell anyone how easy this is!

Nuts to my family... This was right up my alley.  First off, I skipped the whole "browning" process.  Simply chopped up the meat, and threw it in the crock pot.  Then, I dumped in 2 - 16 oz LA PREFERIDA Salsa Verde (Medium), Penzey's Chicken Taco Seasoning, Garlic powder, chopped onion, lime juice, 1/4 can of black beans, diced tomatoes with chiles, corn and cilantro.  I did, however, skip the jalapenos because I thought my kids were gonna eat this... They didn't.  Nice heat regardless.  I didn't make anything to go along with it - just ate it plain, lapping up every last drop of the delicious broth it left behind. 

This is so unbelievably good and easy!  The only thing I did differently was add a can of hominy at the end (because I'm obsessed with hominy!).  Thank you for sharing!

My family loved this!  I used La Victoria salsa verde, medium hot, RoTel mexican diced tomatoes with lime juice &amp; cilantro, and skipped the jalapenos.  I also sprinkled about 2 Tbsp of flour on the pork after browning.  My husband says this is a definite keeper!

I thought this was really good. I used mild enchilda sauce because I didnt want it to hot for kids.

I used herdez green salsa and diced jalapenos. It was very tart and very very spicy. I loved how spicy it was but can't imagine anyone else being able to eat it. Very tart..almost needed sugar or something. will try again with different salsa

Couldn't be easier.  Make it for the family, and everyone loved it.  I started it in the morning  before everyone arrived, and I could enjoy the company.  Complete hit, and very little left over.  thank you!

Made some of the changes suggested by others.  Used Green Enchillida sauce (all I had) and my Hubby had 3 helpings.  Cooked on high for 4 hours and it was so tender.   Ummmmm

This recipe was absolutely delicious! Just the right amount of spice with out being "too hot". My family loved it!

Probably the best recipe on this site. Follow recipe to the letter and you won't be disappointed.

I have been a fan of chilie verde for years and I loved this recipie so much I would rather make it at home than go out and risk it not being as good!! Thank you!

Oh I love this recipe! I have made this several times and each time it is better than the last!

I didn't need as much green sauce. I wrapped in a tortilla with cheese. It was great!

I used mild green salsa (from trader joes)the second time I cooked this and took the lid off the slow cooker after 4 hours and allowed it to cook another couple hours which made it a bit thicker consistency. Wrapped it in tortillas with a little mexican cheese and my husband LOVED it!

Superb. We skipped a lot of steps, just cut up a boneless pork roast from Costco and threw it in a crock pot with everything else. It sat overnight and in the morning we just put it on low and went to work. It cooked about 9 hours on low and was very, very good.

Absolutely the best flavor.   At the end, i did mix up about 1/4 cup corn starch/water mixture in to thickn just a tad.  I made up some scrambled eggs and put the soupy mixture over the eggs, heated up some corn tortillas, then rolled one tortilla up, dipped into mixture, took a bite, dipped into sauce again, another bite, yes, double dipping but its your own bowl and dont even need a fork.
Definately a keeper recipe!  I made it exactly as written except for the cornstarch at the end.
Highly recommend this with scrambled eggs!
my step dad who is picky, loved it

It was very spicy.  I may have put too many jalapeno's in it.  I would suggest adding a can of corn to it right at the end - as well as a can of diced tomatoes.  The tomatoes tend to cool it off.  I also added some fresh cilantro and sour cream.  Delicious!

4/15/11 I have made this recipe more times than I can count and I think I have gotten at least 10 people hooked on it! My co-worker's husband thinks I'm the best cook EVER! hahaha! I do add black beans (homemade or canned that have been drained &amp; RINSED) at the start and corn (frozen or canned) for the last hour or so. Versatile, easy and delicious, no matter how you modify it!

This recipe is right on the mark and super easy.  I did not change the ingredients but opted to use fresh (jalepeno) or homemade (green sauce) ingredients as much as possible. I feel that I have more control over the sodium/fat content that way. Just a note:  There is a difference in "Green Sauce" and a green salsa.  You can substitute with the salsa, but it would be best to change to a green enchilada sauce instead.  Otherwise, if you're going to use salsa, run it through your blender so it is completely smooth.

Wasnt impressed really.  I cooked on low for 5 hours and the meat was tender.  The flavor of the sauce is the problem.

This recipe was super easy and delicious! My enire family enjoyed it...even the kids. We DO eat spicier foods than most so the recipe as is was perfect for us, but it should be easy to adjust for those of you who like milder dishes. 
Thanks for sharing this fabulous recipe!!!

Too liquidy. Less green salsa. Use leaner pork.

Great taste. Going to work on modifying the recipe for the next go around.

This recipe turned out very well!  I used jalapeno salsa, which made it very spicy, but I made it for my fiance and I, and he LOVES spicy food.  He even requested that I make this dish again the following week!  Definitely a keeper.

My husband and I loved this.  The green salsa I bought had a heat rating of hot, so I did not add the Jalepano peppers.  I also added 1 teaspoon of cumin and 1/2 teaspoon of chili powder, which I will increase the next time.  There was so much gravy that instead of making Spanish or Mexican rice I used some of the gravy to cook my rice in. We ate the pork and rice with sour cream and Mexican cheese wrapped in a tortilla.  I will definitely make this again. 

This was good. But, I agree with the others.. reduce the amount of salsa.  Also, its a MUST to add black beans, corn, lime, and cilantro (without these ingredients, it'd be bland)

Amazing!!!! My chef of a mother in law now thinks I am a wonderful cook. I made this a week ago and everyone that was over has called for the recipe and made it for their families. And, it's super simple!!! Thanks!

This was great as is.Don't skimp on cook-time.I spooned the mix over simple white rice and had white beans on the side.Ate with flour tortillas for a very memorable meal. This will repeat at my house soon!

Great recipe!  I used a can of rotel tomatoes, 2.5 jars of medium green salsa (16.9 oz each), only half a can of jalapenos, and pork sirloin chops.  It turned out spicy and tasty.  I served it with tortillas.  Today I made chicken burritos and poured the chile verde on top.  Just what I was looking for!  Thanks.

Colors and flavorings are amazing;  
added a few ingredients for heartiness like chopped green chilis, chopped green jalepeno, friholes negros, corn, cumin, and lime juice for a bright, refereshing soup or topping for any other entre.  This recipe will be a staple in my regular repertoire.

This is a very tasty, very easy recipe!  The only change I made was using one less can of the salsa and for me, I found it to still be a little too "soupy" especially for using the meat in burritos.  Overall though it was very tender and flavorful.

This recipe was so easy to make, and has been requested again by everyone who has tried it.  If its a little spicy just have some limes handy to squeeze over it.  My husbands mother if from Mexico and makes everything from scratch.  So, I made this for my inlaws one night and it has been inlaw approved! Thank you!

Fantastic....after tweaks. Used pork loin instead of shoulder. Seared before adding to crockpot. Used 3 onions &amp; 10 cloves garlic. Pureed these together &amp; satueed in same pan as the pork, after the pork was done. Added 2 &amp; 1/2 cups chicken broth. Used large fresh tomatoes instead of canned. Added cumin, oregano &amp; sea salt to pot. Broiled 3 poblanos, 2 jalapeno &amp; 2 yellow/green bell peppers. Sweated in a bag. Peeled &amp; pureed with 1 bunch fresh cilantro. All into the pot. On high until good &amp; bubbly. Then down to low &amp; left for 8 hours. Serve over steamed rice &amp; topped w/ a sprinkle of pepperjack cheese.

very good.  Husband wanted me to make "real" verde  by cooking down the tomatillos myself. I didn't have the patience so I tried this one and he loved it and thought it was the "real" thing.

It is the perfect weekday meal. It was easy to make and very delicious. I used only 1 can of the green salsa and that was plenty. I typically smother my tacos with sour cream, cheese, and cilantro, however, I thought it was so flavorful that I didn't add anything. This will definitely be my new go-to meal when I am having a busy week.

Good, but a bit bland. I used Herdez tomatillo salsa. After I added some cumin and oregano, and let it simmer another hour, it was MUCH better. Served it with tortillas, over rice, with a dollop of sour cream on top. Yummy!

This was a wonderful dish and so simple to make.  My family loved it and so did I!

I get request for this at family get togethers. I have yet to have left overs on this dish. 

Just wonderful. I did add a can of corn (drained) and black beans  (drained). I also added some salt and cumin. Just for fun next time I make this I am going to marinate the pork. I served it with tortillas.

This was a very helpful recipe. I did minor adjustments, the biggest one being that I used beef instead of pork. I also added the cumin, red pepper flakes, and used fresh peppers. This was actually my first "real" dish I've ever prepared and it came out fantastic. My husband was shocked in amazement that I cooked for him! It was perfectly spicy and just wonderful. I will make it again!

I have been looking for a good green chile recipe like what I would find in the Mexican restaurants back when I lived in AZ.  While I don't think this is it, I will say I was pleasantly surprised with the flavor it had.  It was very easy to throw together and the taste was pretty good.  I would likely make this again.

Great flavor. This was so easy and good. The only changes made were I used 1 1/2 cup Herdez green salsa and I used the Rotel tomoates with jalenpeno  instead of adding jalepeno to the can of diced tomatoes. I left it in the slow cooker on low for about 10 hours. Will make again.

Gets better the next day! Used Mrs. Renfro's Hot Green Salsa and a mild green salsa and mixed them. Very tasty and will definitely make again this winter. Delicious with Jiffy corn bread.

Very good.  I don't like very spicy food, so I used less than 1/2 can of jalapenos and it was perfect for me.  I set out the extra jalapenos on the table for others to add if they wanted.  Leftovers make great tacos.  Thanks for the recipe.  Will definitely make again.

The best chili verde EVER! I added a few extra chopped fresh jalapeño's, a little more garlic then what it called for and also what the top review suggested to add as well. So good.

This was deeelish, and so very easy!  We didn't change a thing and loved every bite!

Pretty good although it does not taste like real chile verde.  I found that it had a good amount of heat but overall the flavor was sort of one note.  If I make it again I will definitely add cumin, chiles, salt, and cilantro.  It's easy enough and not bad, just not as good as I had hoped.

Absolutely delicious and extremely easy! I've made it with tomatoes and without, and it tasted great both times.

This is a keeper! I cut up boneless pork ribs and added corn and black beans as others suggested, then served it with a squeeze of lime and chopped fresh cilantro...Delish! Ate it for lunch all week, and it only got better with time:) Thank you! Tastes authentic without all the fuss!

Very easy and VERY good.  My husband raves over this recipe.  It's a tad spicy for me, but easy to adjust.

Not enough flavor. Followed the recipe completely.

I tried this recipe for my employer's annual "Crock Pot Concoction" contest to benefit United Way.  I won 1st prize and a brand spanking new Kitchen Aid 6 Quart Stand Mixer!  Thanks a bunch Falconemomma!

My family loved this. I did add a few extra peppers since like things spicy, bbut other then that I follow the recipe exactly. It tastes exactly like you would get at a restaurant.

This one was ok but nothing compared to doing it from scratch (Chile Verde II from Allrecipes is amazing).

slow cooker chile verde

Prep Time: 20 minutes

Cook Time: 8 hours

Total: 8 hours, 20 minutes

Servings: 8

Cost: $4.67 /serving

Author : falconemomma

Ingredients

Instructions

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