Pork Chili Verde (Slow Cooker)

I’ve been wanting to make my own pork chili verde for a long time.  But all the recipes I’ve come across seemed so complicated….requiring me to roast peppers and tomatillos and put in all kinds of time and effort.  Which isn’t usually something I’m willing to do when I’m cooking for the family.  And I figured there must be a way to make a great chili verde without all that work.  The secret, I think, is in searing the pork before placing it in the crock pot, then cooking the vegetables in the same pan.  It gives a great depth of flavor, but isn’t as time consuming as all that roasting.

And let me tell you, this stuff is amazing!  Like, I would choose it for my last meal kind of amazing–especially served up with some sour cream and cheese.  And with warm tortillas for dipping–knock your socks off good!  My family wholeheartedly agrees, and no one ever complains that the recipes makes enough to feed us for two days.

Pork-Chili-Verde
Slow Cooker Pork Chili Verde
Serves 10
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Prep Time
20 min
Cook Time
6 hr
Total Time
6 hr 20 min
Prep Time
20 min
Cook Time
6 hr
Total Time
6 hr 20 min
205 calories
9 g
66 g
7 g
26 g
2 g
292 g
977 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
292g
Servings
10
Amount Per Serving
Calories 205
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 66mg
22%
Sodium 977mg
41%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
8%
Sugars 3g
Protein 26g
Vitamin A
12%
Vitamin C
50%
Calcium
4%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (2 pound) pork tenderloin
  2. 2-3 tablespoons olive oil
  3. 1 medium onion, chopped
  4. 1 Anaheim pepper, seeded and chopped
  5. 3-4 cloves garlic, minced
  6. 4 cups chicken broth
  7. 2 large (27 oz.) cans green chilies
  8. 1 (10 oz.) can green enchilada sauce
  9. 1-2 tablespoons green Tabasco sauce
  10. 2 tablespoons flour
  11. 1 teaspoon salt
  12. 1/2 teaspoon pepper
  13. 1 tablespoon chili powder
  14. 1 tablespoon cumin
  15. 1 teaspoon oregano
  16. 1/3 cup chopped fresh cilantro
Instructions
  1. Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat.
  2. Cut pork tenderloin into 2 or 3 large chunks and season generously with salt and pepper.
  3. Place pork in hot oil and sear on all sides until well browned. Remove pork and place in slow cooker.
  4. Add onion, Anaheim pepper and garlic to the skillet (adding more olive oil if necessary) and cook for 3-5 minutes, stirring to remove any browned bits from the bottom of the pan.
  5. Add pepper and onion mixture to the slow cooker with the pork.
  6. Cover with chicken broth and cook on high for 3-4 hours, or until pork is tender.
  7. Meanwhile, puree the 2 cans of green chilies, with juice, in a food processor or blender (you may have to puree one can at a time).
  8. Stir the flour, green enchilada sauce, Tabasco, 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, cumin and oregano into to the pureed chilies. Cover and refrigerate until ready to use.
  9. Remove pork from slow cooker and shred. Return to slow cooker, along with pureed pepper mixture and cilantro.
  10. Cook on low for another 3-5 hours. Serve with sour cream, shredded cheese and tortillas.
beta
calories
205
fat
7g
protein
26g
carbs
9g
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Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: This is an original recipe.

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Comments

  1. Oh that looks SO yummy! I love following you and using your recipes:) Have a blessed weekend, HUGS!

  2. Looks great. My husband will love this one!

  3. Hi Danelle,
    Thank you soooo much for the recipe. I’ll defnitely spread the word. If your interested in more recipes link to http://www.crockpotking.com.
    Thank again for the wonderful recipe!!!

  4. How many people will this feed? Trying to plan a meal for 7 guys and 3 ladies :)

  5. Marilynn my family of five (all boys but me) can eat it for two days, so if you serve it with some tortillas and/or chips I think you will have plenty.

  6. Fantastic! I feel confident there will be enough food then! :)

  7. Chili Verde is one of my favorite foods, and this recipe is very good. However, it was quite expensive to make with the large pork loin and large cans of whole green chilis. Good thing it ended up being making enough for a couple of meals for my husband and I! Next time, I think we’ll just go out and skip all the cooking!

  8. Brittney dargusch says:

    I only have like a pound of pork cushion would I use the same amout of seasoning and is it real spicy

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