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