Chile Verde (Chicken or Pork)
photo by KateL
- Ready In:
- 5hrs 20mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 1⁄8 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground coriander
- 1⁄2 tablespoon ground cumin
- 1 tablespoon chili powder
- 0.5 (19 ounce) can green enchilada sauce (mild)
- 24 ounces tomatillos (canned, including liquid)
- 3 1⁄2 ounces salsa verde (hot)
- 3 -4 boneless skinless chicken breasts or 4 pieces lean pork
- 1 onion, diced
- 3 garlic cloves, minced
- 16 ounces mild green chilies (diced, including canning liquid, Hatch preferred)
- 1⁄2 lime, juice of
- 1⁄4 cup cilantro, chopped
- 8 medium potatoes, cubed (optional)
-
For serving
- cilantro
- yogurt or sour cream
- tortilla
directions
- Combine all ingredients (except those for serving) and place in a crock pot.
- 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).
- At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
- Serve in a bowl with cilantro, yogurt or sour cream and tortillas on the side (and a spoon!).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
OMG, Fabulous! I wanted to lick my bowl to get every last drop. This was my first time cooking with tomatillos, and I panicked when I could not find canned ones, but I bought 24 oz. of fresh tomatillos, removed the husks, washed, and cut in quarters -- I am no longer afraid. On a hunch I used 8 oz. of diced Hatch chilies and 7 oz. diced green chilies, which resulted in perfect heat for our 2-alarm threshold. We used chicken this round, but I hear it's even better with pork shoulder. I cooked for 15 minutes at pressure in a 6-qt. electric pressure cooker, but I'll use my 8-qt. next time to better handle the volume. This is a KEEPER!
-
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 jalapeño 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.
-
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.
see 3 more reviews
Tweaks
-
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 jalapeo 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.
-
I'm giving this four stars because I think most would love it. I, however, am on the fence between "like it" and "love it." I was expecting it to be more flavorful, even after doubling the chili powder and cumin and using 5 cloves of garlic. I shared it with a coworker today for lunch and we used it as a filling to make burritos with added sour cream and salsa. After discussing what could have been changed, we agreed the recipe could handle having the spices doubled along with the garlic and replace the liquid from the tomatillos with a cup of chicken stock. In our opinion, that would give it the flavor we were looking for. Please don't get me wrong, Maito. This is a great recipe that I will certainly try again. Thanks for sharing! **Made for PRMR**
RECIPE SUBMITTED BY
Maito
United States