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
Prep Time15 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 15 minutes mins
Course: Dinner, Main Course, Soup
Cuisine: Mexican/Spanish
Keyword: Chile Verde
Servings: 6
Calories: 518kcal
Author: Erica Walker
- 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
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.
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.
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