Chile Verde has been one of my favorite Mexican dishes for as long as I can remember. I always thought it would be a more involved recipe, but surprisingly it’s not! After simmering in the slow cooker all day, your house will smell delicious and you will have a healthy and hearty meal ready to serve. I hope you enjoy this as much as my family and I did!
<center>``Quick tip: Pork shoulder can also be used instead of pork roast- I think it’s more flavorful but it is fattier.``
####Slow Cooker Chile Verde
Prep time: 15 minutes | Cook time: 6-8 hours | Serves 4-6
2 pounds pork roast, boneless and cubed<br>
3 cloves garlic, minced<br>
2 Anaheim chilies, seeds and ribs removed and chopped<br>
1-2 jalapeños, diced (depending on how hot you want it)<br>
1 poblano pepper, seeds and ribs removed and chopped<br>
1 onion, chopped<br>
3 (4 oz.) cans diced green chiles<br>
2 cups chicken stock<br>
1 (8 oz.) can diced tomatoes<br>
2 teaspoons fresh oregano<br>
1 teaspoon salt<br>
1 teaspoon freshly ground pepper<br>
½ teaspoon cumin<br>
½ teaspoon paprika<br>
Optional for serving: Limes, cilantro, shredded cabbage, avocado, beans, sour cream, shredded cheese.
1.) Combine all ingredients in the slow cooker and cook on Low for 6 to 8 hours. Shred meat and serve with any optional toppings, if desired.
Feel great and remember to enjoy your health!
The Warrior Wife
*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!
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