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Chile verde is typically made with one of the fattier cuts of pork, the pork shoulder, but the recipe I’m sharing today makes use of one of the very leanest cuts – pork tenderloin or the handy dandy pork sirloin tip roast available at Costco. These lean cuts allow you to skip the step of trimming the fat from the meat and they are also a little easier on your waistline, but fear not – the slow cooker method will ensure a beautiful, fork tender result.
Each time I visit my big brother, Jim, I come home inspired and with a new recipe in hand. The man can cook. You may remember my visit with him last year and his out-of-this-world-good country style ribs. Well, my friends, he did not disappoint this time around. Our visit this summer was a quick one so we opted to eat out at restaurants for most of our meals but Jim mentioned this new recipe he’d come up with for a slow cooker chile verde.
I know my brother well enough to understand that when he praises a recipe you should definitely pay attention. So I did, and I bugged him incessantly to send me the recipe, and he did, and I made it, and wow…it’s another winner from brother Jim!
Jim makes regular trips to Costco to stock up (it runs in the family) so he built this recipe around the pork sirloin tip roast I mentioned in my Costco Haul post back in January. This cut is almost always interchangeable with pork tenderloin which is what I used here. Whichever cut you choose, we’ll get things started by cutting it into 1″ cubes and browning it in some vegetable oil for a bit.
While the pork browns, we’ll season it up with salt, pepper, and some dry minced onions.
Transfer the browned, seasoned pork to your slow cooker and then add a little more veggie oil to the pan and saute some chopped onion, celery, garlic, and a diced jalapeno. You can control the heat by removing as much of the seeds and membranes from the jalapeno as you’d like. Transfer the cooked veggies to the slow cooker with the pork.
For the “verde” portion of the recipe you’ll want a nice quality tomatillo or green salsa. This one by Casa Martinez is by far and away our favorite. We always have a jar in the fridge and an extra in the pantry. Add the entire jar to the slow cooker with the pork.
Next, to add even more depth of flavor, Jim added a small can of Green Chile Enchilada Sauce. Good thinkin’ Jim.
A can of diced tomatoes goes in next. Try the fire roasted variety if you can. They’re roasty and yummy in dishes like this. To finish it off, add 1 cup of chicken broth and give it a stir.
And, that’s it my friends. Pop the cover on and let it go on HIGH for about an hour to get things going then switch it to LOW and let it go for another 5 to 6 hours or until the pork is fork tender.
Serve it over rice with the toppings you love. For me, it’s some light sour cream and chopped avocado. If you’re a cilantro fan, bring on the cilantro.
Thanks for another great recipe, Jim!
Crock-Pot Chile Verde
- 4 tablespoons vegetable oil or as needed
- 1 pork sirloin tip roast or 1 package pork tenderloin approximately 2 pounds or a little over, sliced into 1" cubes
- 1 teaspoon salt
- Fresh ground pepper to taste
- 1 tablespoon dry minced onion
- 1 heaping cup diced sweet onion approximately 1/2 a large onion
- 1 heaping cup diced celery 3 to 4 stalks
- 1 jalapeno seeded as desired and diced
- 1 teaspoon minced garlic
- 1 16 ounce jar of tomatillo or green (verde) salsa
- 1 10 ounce can of green enchilada sauce
- 1 15 ounce can fire roasted diced tomatoes
- 1 cup chicken broth
- White rice prepared according to package directions
- Avocado and sour cream for garnish
- Add 2 tablespoons vegetable oil to a large saute pan and place over medium-high heat. Add chopped pork and season with salt and pepper. Cook and stir until lightly browned. Add dry, minced onion and cook and stir for another minute or two. Transfer pork to Crock-Pot.
- Add remaining vegetable oil to the same saute pan and place over medium heat. Add onions, celery, garlic, and jalapeno. Cook and stir for two to three minutes, until vegetables have softened a bit. Transfer vegetables to Crock-Pot with the browned pork.
- Add green salsa, green enchilada sauce, diced tomatoes, and chicken broth to Crock-Pot and stir to combine. Place lid on the slow cooker and cook on HIGH for one hour. Turn to LOW and cook for an additional 5 to 6 hours or until pork is fork tender.
- Serve over rice with slices of avocado and sour cream garnish.
- Combine any leftover rice with chile verde. Freezes well.