Total Time
7hrs 15mins
Prep 15 mins
Cook 7 hrs

I wanted to come up with a version of Chile Verde that was perfect for my family and after trying several recipes I came up with this one that we all love. I like to serve this over Chef #230609 's Chipotle Copycat Lime Rice Recipe with flour tortillas from my little neighborhood store called Tortillas de las Americanas.

Ingredients Nutrition

Directions

  1. Mix the black pepper, garlic powder, onion powder, salt, oregano and cumin together in a bowl. Put the seasoning mix in a large re-sealable plastic bag. Add the pork and shake until well coated.
  2. Add the meat to the crock pot.
  3. Mix the boullion, beer (I just drink what is left!), green enchilada sauce, tomatoes and salsa verde together well in a large bowl. Pour over meat.
  4. Cover and and cook on high for 8 hours.
  5. Serve with chunks of pork wrapped in flour tortillas and smothered with sauce. Or over rice with corn or flour tortillas on the side.
Most Helpful

5 5

This is absolutely delicious--my husband says it's one of his favorite meals these days. I use pork neckbones instead of the pork loin and cook it on the stove rather than the crock pot, but otherwise I follow the recipe exactly. I like to serve it with jalapeno cornbread. Thanks for sharing!

5 5

Terrific flavors! Everyone at the potluck was surprised that a gringo made it! I prepared as described but used a full bottle of Negra Modelo. Way yummy!