Chile Verde Pork
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Prep Time
20 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
10 servings
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Calories
358 kcal
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Course
Main Course
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Cuisine
Mexican
Chile Verde Pork
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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.
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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 carrot scrubbed, halved lengthwise if large, and cut into thin coins
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon chile powder ground
- 1 tablespoon cumin ground
- 1 teaspoon oregano dried
- 16 ounces salsa verde I used Herdez, prepared
- 1 Green enchilada sauce I used Herdez, 10-ounce can
- 1 green chiles 4-ounce can, chopped
FOR SERVING (optional):
- flour tortilla warmed, or corn tortilla
- Greek yogurt or sour cream
- onion pickled
- cilantro chopped, fresh
- avocado diced
- queso fresco crumbed or feta
- radish thinly sliced
- lime wedges
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
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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%)
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.
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