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Chile Verde Pork

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.

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

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

Instructions

    Cup of Yum
  1. Trim the excess fat from the pork and cut the pork into 1-inch chunks. Season all over with kosher salt.
  2. 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.
  3. 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.
  4. 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.
  5. To the slow cooker, add the salsa verde, enchilada sauce, and green chiles. Stir to combine.
  6. 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).
  7. 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

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

% 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.