Chile Verde
This Chile Verde combines authentic Mexican flavors with tender pork in a spicy green sauce that will knock your socks off! *See Recipe Notes for Slow Cooker Instructions
Servings: 6
Calories: 518kcal
Ingredients
- 2 pounds pork diced (I used boneless pork ribs)
- 1 cup onion diced
- 14 ounces chicken broth
- 1½ 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
- 10 ounces 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
- In a large pot, brown the pork and drain.
- Add onion and chicken broth (will not cover meat entirely). Cover and simmer 1 hour, stirring often.
- Add garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Stir. Cover and simmer 1 hour, stirring often to avoid sticking.
- Add green enchilada sauce and stir. Simmer for 30 minutes.
- Add chopped green chilies and simmer for 15 minutes.
- Add pureed green chilies, white beans and salt to taste.
- Serve with cheese, sour cream, rice, chips and/or flour tortillas.
Video
Notes
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.
Nutrition
Calories: 518kcal | Carbohydrates: 24g | Protein: 32g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 1408mg | Potassium: 940mg | Fiber: 6g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 63mg | Calcium: 139mg | Iron: 6mg