Crock Pot Chile Verde

A bowl of chile verde with rice in front of a slow cooker.

5 from 3 votes

Lean pork cooks low and slow in a flavorful green chile sauce until fork tender. This easy Crock Pot Chile Verde is a delicious, busy day choice!

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 285kcal

Author: Valerie Brunmeier

Equipment

6-quart slow cooker

Ingredients

4 tablespoons vegetable oil or as needed
2 to 2¼ pounds pork tenderloin or pork sirloin tip roast sliced into 1-inch cubes
1 teaspoon salt
freshly ground pepper black pepper to taste
1 tablespoon dried minced onion
1 cup diced sweet yellow onion approximately ½ a large onion
1 cup diced celery 3 to 4 ribs
1 jalapeno seeded as desired and diced
1 teaspoon minced garlic
16 ounces tomatillo or green (verde) salsa
10 ounces mild green enchilada sauce (I like Hatch brand)
15 ounces fire roasted diced tomatoes
1 cup low sodium chicken broth
3 cups cooked white rice

Optional Toppings

avocado, sour cream, cilantro

Instructions

Add 2 tablespoons vegetable oil to a large sauté pan and place over MEDIUM-HIGH heat. Add the chopped pork and season with salt and pepper. Cook and stir until lightly browned. Add the dried minced onion and cook and stir for another minute or two. Transfer the pork to the slow cooker.
Add the remaining vegetable oil to the same sauté pan and place it over MEDIUM heat. Add the onions, celery, garlic, and jalapeno. Cook and stir for two to three minutes, until the vegetables have softened a bit. Transfer the vegetables to the slow cooker with the browned pork.
Add the green salsa, green enchilada sauce, diced tomatoes, and chicken broth and stir to combine. Place the 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 the pork is fork tender.
Serve over rice with optional toppings.

Notes

Storage

Transfer leftovers to an airtight container and refrigerate for three to four days. Reheat gently on the stove or in the microwave.

Chile Verde freezes well on its own or combined with any leftover rice in serving size portions. Just transfer it to a freezer safe containers and freeze for up to three months. Thaw it safely in your refrigerator overnight before reheating.

Nutrition