Easy Chili Verde

Name: Easy Chili Verde
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 12 servings (3 quarts).
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

I love chili verde. I 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

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

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.

Nutrition Facts

1 cup (calculated without rice and sour cream): 287 calories, 17g fat (5g saturated fat), 90mg cholesterol, 729mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 27g protein.

Originally published as Fast & Easty Chili Verde in Taste of Home Everyday Slow Cooker & One Dish Recipes 2014

Reviews

My Review

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Average Rating:

debstamp

Feb 13, 2018

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.
palenp

Jan 22, 2018

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.
cpldutch

Jul 28, 2017

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!
shelzp

Feb 15, 2016

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.
Bugjune

Jan 10, 2016

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 !
lolohiser

Dec 19, 2015

Real easy. Very fast. Good in a hurry!!
Smward09

Apr 8, 2015

Family loved this, but I found it a bit bland. Maybe the brand of enchilada sauce I used wasn't the best or something.
boisegrams

Mar 24, 2015

I made this very easy recipe on my lunch break and it is perfectly done for tonight's dinner. It is economical and very tasty. Perfect for a weeknight meal. Thanks so much for sharing.
MommyHen

Mar 3, 2015

Julie, your a genius. I love green chili and have tried many recipes but this is by far the best. It is so easy it is almost shameful. Thank you!
mkaskela

Feb 6, 2015

Turned out great. Only complaint is it wasn't very spicy.