Chile Verde (Chicken or Pork)

Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

This is an adaptation of a recipe from the Food Network, and is absolutely delicious! Time includes crock pot cook time, but you could also do this on the stove.

Ingredients Nutrition

Directions

  1. Combine all ingredients (except those for serving) and place in a crock pot.
  2. Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well).
  3. At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
  4. Serve with cilantro, yogurt or sour cream and tortillas (and a spoon!).
Most Helpful

5 5

I made a double batch of this ahead of time on the stove for a party and froze it. I only deviated from the recipe by chopping the tomatillos and using fewer potatoes. I served it over plain white rice with cheese, onions, avocados and cilantro on the side. I thought it was just delicious. The leftovers went over scrambled eggs in the morning. I'm bringing this to a family sleepover next week. Pork is the best, but chicken is great too.

5 5

Very easy but tasty. The only changes I made were that I used red enchilada sauce (couldn't find green) and I used verde taco sauce instead of canned tomatillos. I also added some chopped jalapeƱo peppers to give it a nice kick. Make sure to trim the pork well and you'll get a nice lean meal. Will definitely be making this one again.

5 5

Yummy! We really enjoyed this delicious chile verde. I used a 2-lb. boneless pork loin roast cut into cubes and only 4 potatoes. Before serving, I did have to adjust the seasonings for our tastes. I added quite a bit more cumin and chili powder, and I also added some garlic salt and a little sugar to cut the tartness of the tomatillos. Also, I added a slurry using some masa harina and water to thicken the stew. I served this with steamed corn tortilla strips added to the stew and topped it with cilantro, sour cream, and some 4-cheese Mexican cheese blend. Delicious! The only issue I had with this recipe was that my potatoes weren't done after cooking for 1 hour on "high" and 6 hours on "low". I had to cook an additional 2 hours on "high" to get them cooked. Thank you for sharing this wonderful recipe...it is definitely a keeper! **Made for the "For Your Consideration" tag game.