Easy Chili Verde Recipe
- 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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"Love, love, loved this! Was so good and easy to make, wil make again and again!"
"I took this recipe and combined it with some other ingredients from other taste of home Chile Verde recipes, including a chopped onion and the addition of some garlic for extra flavor. This was absolutely delicious as promised and has become a quick family favorite. I did not serve it with rice. It stands on its own as a filling and fabulous comfort food!"
"I didn't think this came out good at all. Don't know why but it really didn't have much flavor. I added chilis as did others but it was still a bit bland."
"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"
"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."