This Pork Chile Verde combines authentic Mexican flavors with tender pork in a spicy green sauce that will knock your socks off!
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Pork Chile Verde

This Pork Chile Verde combines authentic Mexican flavors with tender pork in a spicy green sauce that will knock your socks off!
Course Dinner, Main Course, Soup
Cuisine Mexican/Spanish
Keyword Chile Verde
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Author Erica Walker

Ingredients

  • 2 pounds pork diced (I used boneless pork ribs)
  • 1 cup onion diced
  • 1 (14 ounce can) chicken broth
  • teaspoon garlic powder
  • 2 ½ tablespoons chicken stock
  • 1 teaspoon celery salt
  • 1 tablespoon cornstarch
  • ½ teaspoon oregano
  • 1 tablespoon cumin
  • ½ tablespoon jalapeno
  • 4 tablespoons chopped cilantro
  • ½ tablespoon chili powder more or less, to taste
  • 1 tablespoon green Tabasco sauce
  • 1 (10 ounce can) green enchilada sauce
  • 27 ounces canned green chiles chopped or diced
  • 8 ounces canned green chiles pureed
  • 1-2 cans white beans drained and rinsed (optional)
  • 1/2 teaspoon salt

Instructions

  • Brown pork and drain. 
  • Add onion and chicken broth (will not cover meat entirely). 
  • Simmer 1 hour, stirring often. 
  • Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. 
  • Simmer 1 hour, stirring often to avoid sticking.
  • Add green enchilada sauce and stir. Simmer for 30 minutes.
  • Add chopped green chilies and cook for 15 minutes. 
  • Add pureed green chilies, white beans and salt to taste.
  • Serve with cheese, sour cream, chips and/or flour tortillas.

SLOW COOKER INSTRUCTIONS: Brown pork and drain. Saute onion and add to slow cooker with meat. Add chicken broth and cook on low heat for 3 hours. Add remaining ingredients and cook additional 2 hours on low heat.