Chile Verde Recipe
Chile Verde is pork braised in a green chile sauce. You'll often find it on the menus of Mexican restaurants in the US.
I'm actually not sure if this dish originated from Mexico or from the US Southwestern states.
No matter where it came from, it is delicious and a perfect dish to make in the slow cooker or crockpot.
Slow Cooker or Crockpot Chile
- 3 lbs boneless pork shoulder, in 1 inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped or thinly sliced
- 1 green bell pepper, seeded and chopped
- 5 cloves garlic, minced
- 2 jalapeno peppers, minced and if desired, seeded
- 1 teaspoon cumin
- 1 1/2 teaspoons oregano (Mexican oregano if available)
- 1 (7-10oz) can of your favorite brand of green enchilada sauce
- 1 (7 oz) can of your favorite brand of Salsa Verde
- 1 tablespoon cornstarch dissolved in 1 tablespoon water as thickening agent (optional)
- salt for seasoning
- Lightly season pork with some salt.
- Brown pork in olive oil over medium high heat.
- Add onions, green pepper, jalapeno pepper, cumin, oregano and garlic. Sautee for a few minutes.
- Add green enchilada sauce and Salsa Verde.
- Transfer to slow cooker pot or crockpot.
- Cook on low for 10 to 12 hours or on high for 5 to 6 hours or until pork is really tender.
- Thicken with cornstarch if desired.
- Serve Chile Verde with tortillas, rice and beans.