Slow Cooker Chile Verde
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
4 servings
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Calories
325 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Chile Verde
Description
The preparation begins by seasoning bite-sized pork loin cubes with salt and pepper, then quickly sautéing them with minced garlic and diced onion to brown and develop flavor. These ingredients are transferred to a slow cooker along with cans of green enchilada sauce and diced tomatoes, roughly chopped cilantro, and fresh jalapeños with seeds and stems removed depending on desired heat.
A slurry of cold water mixed with corn starch is whisked and stirred into the slow cooker to thicken the sauce as it cooks. The mixture is cooked covered on high for 3 to 4 hours or on low for 5 to 6 hours until the pork becomes tender and flavors blend. Before serving, the stew is stirred, seasoned further as needed, and garnished with fresh cilantro.
This chile verde is traditionally served over rice and accompanied by flour tortillas which can be used to scoop or soak up the sauce. It provides a comforting, savory option that benefits from slow cooking to tenderize the meat and deepen the sauce flavor.
Adjust the jalapeño quantity to control spiciness. The dish can be prepared ahead and reheated gently to maintain tenderness.
Ingredients
- 2 pounds pork loin cut into 1 inch cubes
- salt to taste
- black pepper to taste
- 1 tablespoon garlic minced
- 1 small onion diced
- 2 ounce cans enchilada verde sauce (green enchilada sauce)
- 1-2 jalapeño peppers depending on how spicy you like it, fresh
- 1 ounce can diced tomatoes
- cilantro roughly chopped, large handful
- 3 tablespoons water cold
- 2 tablespoons corn starch
Instructions
- Season pork with salt and pepper. Saute in a large pan over medium-high meat with garlic and onion for 2-3 minutes until meat is browned. Transfer to slow cooker along with verde sauce, tomatoes, and cilantro and stir to combine.
- Discard seeds and stem of jalapeno(s) and add to slow cooker. Whisk together cold water and corn starch and stir mixture into slow cooker.Discard seeds and stem of jalapeno(s) and add to slow cooker. Whisk together cold water and corn starch and stir mixture into slow cooker.
- Cover and cook on high for 3-4 hours or on low 5-6 hours. Uncover and stir. Taste, add salt and pepper to taste if needed, and serve with fresh cilantro.
Notes
- Serve chile verde over rice with flour tortillas for a traditional presentation and dipping.
- Adjust jalapeño peppers according to desired spice level by varying quantity or removing seeds.
- Be sure not to overcook pork in slow cooker to maintain tender, juicy meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 51g | 102% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 143mg | 48% |
| Sodium | 117mg | 5% |
| Potassium | 882mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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