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Pork Chile Verde

Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California
  • Total Time
    Prep: 25 min. Cook: 6-1/2 hours
  • Makes
    8 servings


  • 1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
  • 4 medium carrots, sliced
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 3 tablespoons canola oil
  • 1 can (28 ounces) green enchilada sauce
  • 1/4 cup cold water
  • 2 jalapeno peppers, seeded and chopped
  • 1 cup minced fresh cilantro
  • Hot cooked rice
  • Flour tortillas, warmed


  • In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cup: 345 calories, 18g fat (4g saturated fat), 102mg cholesterol, 545mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 35g protein.

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Average Rating:
  • meaganteal
    Mar 13, 2020

    OMG! Fantastic! The only thing I changed was adding more seasoning to the meat before searing in the pan. Delicious!!

  • Anita
    Feb 19, 2020

    Just okay but I can’t figure out what the carrots are for cause they don’t add anything to the dish

  • bernerlover
    Apr 28, 2019

    this was really good! I made two changes: I added a can of pinto beans and cooked in dutch oven on the stove. I also added shredded monterey jack cheese on top. Hubby really liked this dish too

  • mjlouk
    Mar 15, 2019

    This was not a big hit in my house. I thought it was fine, but the rest of the family wasn't loving it.

  • Kris Hodges
    Apr 28, 2018

    UPDATE: I've eaten all the leftovers and I believe this is better the second day. It took me 4 days to finish and it was good every single day. 4/28/18: I was skeptical about this recipe but had cubed pork roast that I needed to use. I've never used green enchilada sauce before and there was some preparation to this because of the chopping the vegetables and sauteing the meat and vegetables but it was worth it. My husband is VERY picky and didn't really care for it which I've come to expect. I'll finish this off myself for sure. Thanks for giving me a new, different recipe which I enjoyed.

  • marcibanes
    Feb 16, 2018

    This recipe is very good. I used Pork Chops which were marinaded in the, " Marinaded Pork Chops Recipe", also located in Taste of Home website. I was a little hesitant about adding the carrots but they were an excellent addition. I will definitely make this recipe again.

  • greatwithoutgluten
    Aug 30, 2017

    I ended up using steak instead of pork and making my own enchilada sauce. This was really good! Very flavorful!

  • KarenKeefe
    May 6, 2017

    My husband loved this recipe! Will definitely make again!

  • king1234
    Oct 9, 2016

    5 stars the best I've ever eaten. I used my homemade hatch Chile Verde for the sauce

  • LindaGlen5
    Jun 18, 2016

    This recipe is great! Our family loved it. I had left over pork loin chops that I had made a couple nights ago that was cooked with apples, onions and cumin. The sweetness of the apples and the spice of this enchilada sauce in this recipe not only really complimented this dish but was fast to put together since the chops were already cooked. I just mixed them together in a dutch oven after making the sauce and let them simmer covered to melge for a while. Wow! Definite keeper.