Easy Chili Verde Recipe
Easy Chili Verde Recipe photo by Taste of Home

Easy Chili Verde Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES: 12 servings

Ingredients

  • 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

Directions

  1. 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.

Reviews for Easy Chili Verde

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 16, 2014

"I enjoyed Eve of preparing it the night before and coming home from work and it was ready for dinner and it was a wonderful recipe very tasty"

MY REVIEW
Reviewed Oct. 15, 2014

"I am always looking for good slow cooker recipes and am unfortunately often disappointed by overcooked meat in particular. This recipe is a good one. The meat was cooked perfectly without being dried out or mushy. There is a lot of liquid, but if you serve it over rice as suggested, it's fine. I did not add any additional heat, as heat will largely be determined by the salsa you use. Pork shoulder is quite fatty, so I trimmed it as much as possible. I also cooked it on a Sunday, chilled it, skimmed off the fat, and just reheated it in a pot for an easy weeknight dinner. Good recipe."

MY REVIEW
Reviewed Sep. 9, 2014

"So easy, so good. I added about 2 ounces of hot chilis for a bit of a kick. Yummy."

MY REVIEW
Reviewed Sep. 9, 2014

"So easy, so good! I added about 2 ounces of hot chilis to give it a little kick."

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