Super-Easy Crock Pot Chile Verde

Submitted by One Happy Woman

"Ridiculously simple. Very tasty. This is on the mild side because Mr. Wonderful likes his food a bit tame. You can easily add jalapenos to turn up the heat."

 

• Ready In: 5hrs 10mins
• Ingredients: 8
• Serves: 6

ingredients

• 2 -3 lbs boneless pork shoulder
• 1 (28 ounce) can green enchilada sauce
• 1 onion, chopped
• 1 teaspoon lemon pepper
• 6 garlic cloves, sliced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin

• optional

• sliced pickled jalapeno pepper

directions

1. Turn the crock pot on to high while you chop the onions and slice the garlic.
2. Dump everything in the pot; cut the meat into 2-3 pieces so the sauce covers everything.
3. Cover and cook on high for 5-6 hours.
4. Degrease the sauce.
5. Shred the meat.
6. Serve with chopped avocado and a dollop of sour cream, if you like.

Reviews

[Ycooks2]

This may be ridiculously simply but it is also ridiculously delicious. My husband said give it 10 stars. Followed recipe except I used a pork tenderloin. We made soft tacos with the meat but could be a filling for a variety of mexican fare. Thanks for a great recipe.

 

[jbarrag]

I'm always looking for easy recipes to make for dinner and this one came out great. I will always go to this recipe for Chile Verde. Thanks for this great easy recipe.

 

[Brenda.]

Easy and delicious! I did kick it up a little with about 1/4 cup of sliced jalapenos from a jar. That was just enough heat for us. DS rolled his up in a tortilla with Cheddar cheese and sour cream. I was thinking this mixture would be awesome in a chimichanga. Thanks for sharing. *Made for Fall PAC 2008*

 

[revera_1]

In what Splice can I used Corrander what meat and what type of flavor does gives

 

[socal_katy]

I've made this many times, using the exact recipe, and it's wonderful. Leftovers are even better.