Chile Verde Pork
User Reviews
0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 30 mins
-
Servings
10 servings
-
Calories
358 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chile Verde Pork
Report
This easy chile verde pork doesn't skimp on flavor! Pork slow simmered in a rich Mexican green sauce. Perfect over rice or for tacos.
Share:
Ingredients
FOR THE CHILE VERDE PORK:
- 1 boneless pork loin NOT pork tenderloin, about 3 ½ to 4 pounds
- 2 teaspoons kosher salt
- 1 tablespoon canola oil
- ½ cup chicken stock or water or light beer
- 4 carrots scrubbed, halved lengthwise if large, and cut into thin coins
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon ground chile powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 16 ounces prepared salsa verde I used Herdez
- 1 10-ounce can Green Enchilada Sauce I used Herdez
- 1 4-ounce can chopped green chiles
FOR SERVING (optional):
- flour or corn tortillas warmed
- plain Greek yogurt or sour cream
- pickled onions
- chopped fresh cilantro
- Diced avocado
- Crumbed queso fresco or feta
- Thinly sliced radishes
- Lime wedges
Add to Shopping List
Instructions
- Trim the excess fat from the pork and cut the pork into 1-inch chunks. Season all over with kosher salt.
- Heat the oil in a large, deep skillet or Dutch oven over medium high. Add half of the pork and cook until the pork is browned on all sides, about 4 to 5 minutes (it does not need to cook all the way through). Transfer to a 6-quart or larger slow cooker. Repeat with the second half of the pork.
- Pour in the chicken broth and with a wooden spoon or sturdy spatula, scrape any browned bits off of the bottom of the pan. Let most of the liquid cook off, then add the carrots and onions. Saute until the vegetables begin to brown, about 4 minutes.
- Stir in the garlic, chili powder, cumin, and oregano. Cook just until very fragrant, about 30 seconds. Add to the slow cooker with the pork.
- To the slow cooker, add the salsa verde, enchilada sauce, and green chiles. Stir to combine.
- Cover and cook on low for 3 to 4 hours, until the pork is tender and cooked through (pork loin is leaner than pork shoulder, so it cooks much more quickly than other slow cooker pork recipes).
- Stir the ingredients together to recombine, then taste and adjust seasoning as desired. Ladle into bowls and serve hot with warm tortillas and toppings of choice.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm pork in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 10) without toppings
Calories
358kcal
(18%)
Carbohydrates
10g
(3%)
Protein
50g
(100%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
138mg
(46%)
Potassium
1047mg
(30%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
4574IU
(91%)
Vitamin C
9mg
(10%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1(of 10) without toppings | |
| Calories | 358kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 50g | 100% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Potassium | 1047mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4574IU | 91% |
| Vitamin C | 9mg | 10% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
Chile Verde con Carne y Papas (Green Chile with Beef and Potatoes)
Mexican, Tex-Mex
4.8
(36 reviews)
