Best 5 Slow Cooker Chile Verde Green Chile Recipes

Slow cooker chile verde green chile is a delightful and versatile dish that offers a blend of flavors and textures. This recipe is perfect for a cozy meal, gathering with friends, or even a potluck. With its ease of preparation and incredible taste, it's a favorite among home cooks and food enthusiasts alike. Whether you prefer a spicy kick or a milder version, this dish has the potential to become a beloved staple in your culinary repertoire.

Let's cook with our recipes!

SLOW COOKER PORK CHILE VERDE

Slow Cooker Pork Chile Verde image

I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.

Provided by Squirrel Beebz

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 7h45m

Yield 12

Number Of Ingredients 13

Ingredients

1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
salt to taste
1 tablespoon ground black pepper
3 tablespoons olive oil, divided, or more as needed
1 large sweet onion, chopped
1 large Anaheim chile pepper, chopped
2 cloves garlic, chopped, or more to taste
2 (15 ounce) cans chicken broth
12 large whole Anaheim chile peppers
1 (15 ounce) can green enchilada sauce
¾ cup chopped fresh cilantro
1 tablespoon ground cumin
1 tablespoon chili powder

Steps:

Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g

SLOW COOKER CHILE VERDE

Slow Cooker Chile Verde image

Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.

Provided by falconemomma

Categories World Cuisine Recipes Latin American Mexican

Time 8h20m

Yield 8

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
½ cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

Steps:

Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 12.1 g, Cholesterol 64 mg, Fat 12.4 g, Fiber 1 g, Protein 22.5 g, SaturatedFat 3.3 g, Sodium 765.2 mg, Sugar 6.3 g

SLOW COOKER CHILE VERDE RECIPE

Slow Cooker Chile Verde Recipe image

Tender pork cooked in a green chile and tomatillo sauce.

Provided by Sarah Olson

Categories Main Course

Time 9h30m

Number Of Ingredients 15

Ingredients

3 lbs. pork shoulder, (trimed and cubed)
2 Tbsp. cooking oil ((approximate amount))
2 Tbsp. all purpose flour
2 poblano peppers
2 Anaheim peppers
2 jalapenos
4 garlic cloves
6 tomatillos, (husks removed)
1 large white onion, (peeled and quartered)
1 bunch cilantro, (bulk of stems removed)
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. cumin
1/2 tsp. oregano
1 cup chicken broth

Steps:

Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don't overcook. Let cool down a bit before moving on to step 2.
Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn't large enough to do all at the same time.
Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.
Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
Serve over tortillas with desired toppings, enjoy!

Nutrition Facts : Calories 218 kcal, Carbohydrate 6 g, Protein 23 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 75 mg, Sodium 278 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW-COOKER GREEN CHICKEN CHILI

Slow-Cooker Green Chicken Chili image

This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white chicken chili. Just a few ingredients and effortless prep gives you a flavorful and satisfying "bowl of green."

Provided by Rhoda Boone

Categories Chili Dinner Soup/Stew Chicken Tomatillo Sweet Potato/Yam Bean Salsa Slow Cooker Wheat/Gluten-Free Peanut Free Soy Free Tree Nut Free

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

3 pounds boneless, skinless chicken thighs
2 large sweet potatoes, unpeeled, cut into 1" cubes (about 2 pounds)
1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups)
2 cups low-sodium chicken broth
2 teaspoons ground cumin
2 teaspoons (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper
2 cans low-sodium pinto beans, drained, rinsed
Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)
Special Equipment
A 6-quart (or larger) slow cooker

Steps:

Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
Do Ahead
Chili can be made 3 days ahead; cover and chill.

SLOW COOKER CHILE VERDE

Slow Cooker Chile Verde image

Slow Cooker Chile Verde is a simple meal made from pork tenderloin slow cooked in green chile sauce with roasted poblano peppers.

Provided by Sandra

Categories Main Course

Time 6h30m

Number Of Ingredients 16

Ingredients

2-3 tablespoons olive oil
2 pounds pork tenderloin
1 medium yellow onion (chopped)
1 large poblano (seeded and chopped)
1 jalapeno (seeded and diced)
4 cloves garlic (minced)
4 cups chicken broth
54 ounces canned green chiles (two 27 oz cans)
10 ounces red enchilada sauce
2 tablespoons flour
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1/2 cup chopped fresh cilantro

Steps:

Heat olive oil in a large skillet over medium-high heat.
Season pork tenderloin with salt and pepper. Sear in the skillet until all sides are browned, it won't be cooked through at this point. Once seared, place the pork on the bottom of the slow cooker.
Mix together flour and dry seasonings. Add to the slow cooker on top of the pork.
In the same skillet that you seared the pork in (do not clean it out), add the onion, peppers, and garlic. Saute until charred and tender, stirring occasionally.
Add the charred onions and peppers to a blender along with both cans of green chiles and their liquid. Puree for 10-15 seconds or until mostly smooth, a few small chunks are fine.
Pour chile mixture, enchilada sauce, chicken broth, and cilantro over the pork in the slow cooker. Stir together.
Cook on low all day for the best flavor, or at least 6-8 hours. Before serving, remove pork and shred then return to the pot and stir.
Serve with tortillas, shredded cheese, sour cream, and cilantro for garnish if desired. Enjoy!

Nutrition Facts : Calories 177 kcal, Carbohydrate 12 g, Protein 19 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 1369 mg, Fiber 3 g, Sugar 2 g, ServingSize 1.25 cup, TransFat 1 g

Tips:

Sear the pork: Searing the pork before adding it to the slow cooker helps to develop its flavor and creates a richer, more complex sauce.
Use fresh tomatillos: Fresh tomatillos have a brighter, more acidic flavor than canned tomatillos. If you can't find fresh tomatillos, you can use canned tomatillos, but be sure to drain them well before adding them to the slow cooker.
Roast the tomatillos and peppers: Roasting the tomatillos and peppers before adding them to the slow cooker helps to concentrate their flavor and make them more tender.
Use a variety of chiles: This recipe uses a combination of poblano and jalapeño chiles, but you can use any type of chile that you like. Just be sure to adjust the amount of chiles you use depending on how spicy you want the chile verde to be.
Simmer the chile verde for at least 4 hours: The longer you simmer the chile verde, the more flavorful it will be. Simmer it for at least 4 hours, or up to 8 hours, on low heat.

Conclusion:

This slow cooker chile verde is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be served with a variety of side dishes, such as rice, beans, or tortillas. So next time you are looking for a quick and easy meal, give this slow cooker chile verde a try.