- 1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces
- 3 cans (10 ounces each) green enchilada sauce
- 1 cup salsa verde
- 1 can (4 ounces) chopped green chilies
- 1/2 teaspoon salt
- Hot cooked rice
- Sour cream, optional
- In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chilies and salt. Cook, covered, on low 5-6 hours or until pork is tender. Serve with rice. If desired, top with sour cream. Yield: 12 servings (3 quarts).
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Easy Chili Verde
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"Family loved this, but I found it a bit bland. Maybe the brand of enchilada sauce I used wasn't the best or something."
"I made this very easy recipe on my lunch break and it is perfectly done for tonight's dinner. It is economical and very tasty. Perfect for a weeknight meal. Thanks so much for sharing."
"Julie, your a genius. I love green chili and have tried many recipes but this is by far the best. It is so easy it is almost shameful. Thank you!"
"Turned out great. Only complaint is it wasn't very spicy."
"Love, love, loved this! Was so good and easy to make, wil make again and again!"