Community Pick
V's Chile Verde
photo by Vseward Chef-V
- Ready In:
- 8hrs 10mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 3 lbs boneless pork shoulder, cut into chunks (carnitas meat)
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1⁄2 teaspoon onion salt
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon oregano (Mexican if you can find it)
- 1⁄2 teaspoon dried cilantro
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground red pepper
- 1⁄2 teaspoon minced onion flakes (or fresh onion)
- 1 teaspoon minced dried garlic
- 1 cup water
- 2 tablespoons beef bouillon
- 16 ounces salsa verde
directions
- Mix all seasonings together in small bowl (except Salsa Verde).
- Mix Beef Boulion with water and pour in crock pot first.
- Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).
- Cover and set on 6-8 hours. (Usually cooked within 6 hours).
- one hour before serving, drain pork drippings out leaving about 1/2 cup with meat. Pour Salsa Verde on top and stir to break up meat. Continue to cook. Just before serving I add a cornstarch slurry to thicken it up. (1 tblsp cornstarch, 1 tbls water).
- Serve with Spanish rice (Recipe #282467)and beans and enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this dish following the recipe exactly and it was the spotlight of my family's Mexican dinner night. Every few weeks we get together for an ethnic dinner night and because of this dish, they want Mexican every other time. It even smells so good when marinating overnight. Cannot rave enough about this recipe! Thank you.
-
You. must. try. this. So, so good! We marinated the meat in the spice rub overnight, and if you have the time and inclination, I highly recommend it to bring out the full flavor. Don't be afraid to use the dehydrated onion. I'd read that a very famous chili maker claimed it was one way to ensure consistent flavor time after time. I froze our leftovers and can't wait til we have these again (definitely will try it with your rice!) - thank you Chef~V for a 5* recipe!
see 19 more reviews
Tweaks
-
Since we like Chile Verde a lot during the winter I am on a quest to find the best of several varieties. A crock pot version was one I wanted to try and so on Saturday I made this recipe. To be honest, I don't know the difference between garlic powder and dried garlic so I just used additional garlic powder. The only couple of changes I made otherwise were to chop a couple of Big Jim roasted chilies I had on hand and throw it in while the pork was cooking and to use beer instead of water. Not only was this a fabulously easy recipe it was so yummy! I have never thought of serving the Chile Verde over Spanish rice, but did so this time. I made Chef #351811 's Recipe #282467 and served it also with Chef #10404 's Recipe #10614 and we had delicious dinner. I really thought about making my own Salsa Verde, but because I wanted easy I used Salsa Verde Herdez and because this was so easy it will be on our menu often!
RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...