Chili Verde {Mexican Stewed Pork}

Name: Chili Verde {Mexican Stewed Pork}
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 8 -10 servings
Ingredients: 2 2 tablespoons canola oil; 5 5 pounds boneless pork roast; Salt and pepper for seasoning roast; 2 2 yellow onions; 5 5 cloves garlic; 1 (15-ounce) 1 (15-ounce) can Green enchilada sauce; 2 cans 2 cans (4-ounces each) diced green chiles; 2 cans 2 cans (14-ounces each) diced tomatoes with green chiles; 1 1 beef bouillon cube; 1 1 teaspoon ground cumin; 1 1 teaspoon dried oregano; ½ ½ teaspoon black pepper

User Reviews

4.4

66 reviews

Good

Prep Time
20 mins
Cook Time
9 hrs
Total Time
9 hrs 20 mins
Servings
8 -10 servings
Calories
471 kcal
Course
Main Course
Cuisine
Mexican

Chili Verde {Mexican Stewed Pork}

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

2 2 tablespoons canola oil
5 5 pounds boneless pork roast trimmed of as much fat as possible
Salt and pepper for seasoning roast
2 2 yellow onions chopped
5 5 cloves garlic finely minced or crushed
1 (15-ounce) 1 (15-ounce) can Green enchilada sauce
2 cans 2 cans (4-ounces each) diced green chiles
2 cans 2 cans (14-ounces each) diced tomatoes with green chiles
1 1 beef bouillon cube or 1 teaspoon beef bouillon granules
1 1 teaspoon ground cumin
1 1 teaspoon dried oregano
½ ½ teaspoon black pepper

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Instructions

Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, the oil over medium heat until the oil is shimmering and hot. Add the pork, being careful not to crowd the pot (brown the pork in shifts, if needed). Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add the onion and garlic. Cook for 1-2 minutes, stirring often.
Place the pork and garlic and onions in the slow cooker (read below for oven-roasting method). Stir in the rest of the ingredients to the slow cooker. Cover and cook on low for 8-9 hours. After the roast has cooked for the allotted time, remove the roast. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer vigoriously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add the pork roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the crockpot to low or high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.
Oven-roasting Instructions: When beginning the recipe, make sure to use an oven-safe pot for the browning (such as a large enameled cast-iron pot). Follow the recipe up until the point of adding the pork to the slow cooker. Instead, keep the pork in the oven-safe pot. Add in all the other recipe ingredients plus 1/2 cup water. Stir to combine. Cover the pot and cook in the oven at 300 degrees for 3-4 hours. When finished cooking, remove the roast as directed in the above instructions. Follow the recipe to reduce the sauce.

Notes

Reducing the Sauce: don’t even think about skipping the step of reducing the sauce. It is absolutely essential to the flavor of the sauce! Just make sure to plan ahead – the roast takes 8-9 hours on low in the crockpot (or 3-4 hours in the oven) and an additional 30 minutes to reduce the sauce.
Freezable: the leftovers freeze excellently. After the pork has cooled, I put it in a ziploc bag, freeze it, then take it out and let it thaw in the refrigerator overnight. Then reheat on low on the stovetop or in the oven.

Nutrition Information

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Serving 1 Serving Calories 471kcal (24%) Carbohydrates 14g (5%) Protein 66g (132%) Fat 15g (23%) Saturated Fat 4g (20%) Cholesterol 179mg (60%) Sodium 845mg (35%) Fiber 3g (12%) Sugar 8g (16%)