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V's Chile Verde image

I'm always challenged to come up with my family's favorite Mexican food. This is a tried and true recipe that is so easy to make that no one knows how simple but delicious Chile Verde can be. ***** Served with Recipe#282467 makes a complete meal ;)

Provided by Vseward Chef-V

Categories     One Dish Meal

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs boneless pork shoulder, cut into chunks (carnitas meat)
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon oregano (Mexican if you can find it)
1/2 teaspoon dried cilantro
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon minced onion flakes (or fresh onion)
1 teaspoon minced dried garlic
1 cup water
2 tablespoons beef bouillon
16 ounces salsa verde


  • Mix all seasonings together in small bowl (except Salsa Verde).
  • Mix Beef Boulion with water and pour in crock pot first.
  • Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).
  • Cover and set on 6-8 hours. (Usually cooked within 6 hours).
  • one hour before serving, drain pork drippings out leaving about 1/2 cup with meat. Pour Salsa Verde on top and stir to break up meat. Continue to cook. Just before serving I add a cornstarch slurry to thicken it up. (1 tblsp cornstarch, 1 tbls water).
  • Serve with Spanish rice (Recipe #282467)and beans and enjoy!

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