I LOVE chili verde and order it whenever I can at restaurants and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house.—Julie Rowland, Salt Lake City, Utah
- 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).
Originally published as Easy Chili Verde in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p59
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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