- 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).
Reviews forEasy Chili Verde
"Meat was very tender although I thought the sauce would have more zing to it. I might try another brand of either enchilada sauce or salsa verde next time or maybe add something with a little heat. Overall good and my husband really liked it."
"Very, very sour and tangy. Not so good. Maybe the enchilada sauce but don't think so. I thought because the contributor is from SLC, UT she most definitely had LaFrontera, LaPuente or LaFountain chili Verde and was getting close to that."
"The meat was very tender and delicious. I may have cut too much fat off of it but, hey everything was eatable and no going through it to pull of white fat. Used some Hatch green enchilada sauce and Hernadez green salsa. This was better the next day and way superior to anything you'd find on a buffet. I also used some to make green chili and pork enchiladas, go figure. A keeper!"
"Delicious and to those posters who think this is bland be sure you get the hottest enchilada sauce you can find and it should be plenty hot for you. I think the extra sauce is fantastic as there is plenty to run down into the rice you serve it over."
"Rated 4 stars but with several changes because I thought it was bland and way too much liquid. Poured out about 2 cups of the liquid,added a teaspoon chili powder and a cup of heavy cream. Delicious !"
"Real easy. Very fast. Good in a hurry!!"
"Family loved this, but I found it a bit bland. Maybe the brand of enchilada sauce I used wasn't the best or something."
"Turned out great. Only complaint is it wasn't very spicy."