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Easy Chili Verde

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
  • Total Time
    Prep: 10 min. Cook: 5 hours
  • Makes
    12 servings (3 quarts)


  • 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 chiles
  • 1/2 teaspoon salt
  • Hot cooked rice
  • Sour cream, optional


  • In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. 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.

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Average Rating:
  • Chelsea
    Nov 16, 2020

    What do you mean hot cooked rice? what kind should I use?

  • Jenses
    Nov 15, 2020

    I've made this several times since seeing the recipe. We love it, and so have guests and our grown children. I've served it wrapped in tortillas and over rice, but I think my favorite is with Cheesy Chile Grits. So good!

  • Patty
    Jun 15, 2020

    No comment left

  • Angie
    Mar 25, 2020

    This is the best ever!!! I cooked my meat with a beer in the oven on 200 for about 5 hours and the meat was so tender! The sauce is so good! My family almost licks the plate!

  • 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!!