Crock Pot Chile Verde

Crock Pot Chile Verde is a comforting and flavorful dish that showcases tender pork simmered with vibrant green chiles and fresh tomatoes. This easy-to-follow recipe lets you enjoy the rich, hearty taste of traditional Chile Verde without the fuss of precise measurements.

Perfect for busy days, the slow cooker transforms simple ingredients into a satisfying meal that pairs beautifully with rice, tortillas, or on its own. Get ready to savor the warm, comforting flavors of this beloved classic!

Crock Pot Chile Verde

Ingredients:

2-3 pounds pork butt, cubed

3-4 cloves garlic, minced

1-2 tablespoons oil (olive or vegetable)

Salt and pepper, to taste

2-3 cups diced green chiles (fresh or canned)

1 diced Roma tomato

1 spoonful chicken bouillon (or 1-2 cups chicken broth)

1 teaspoon garlic powder

1-2 tablespoons flour

1 cup water (or as needed)

Optional: 2-3 potatoes, cubed

Instructions:

Brown the Meat:

In a large skillet, heat the oil over medium heat. Add the cubed pork butt and season with salt and pepper. Brown the meat on all sides, then remove it from the skillet and set aside.

Prepare the Crock Pot:

In the crock pot, combine the browned pork, diced green chiles, diced Roma tomato, chicken bouillon, and garlic powder.

Create a Roux:

In the same skillet used for browning the meat, add a little flour to the drippings and cook over low heat until browned. Gradually whisk in about 1 cup of water, stirring until smooth and thickened.

Combine:

Pour the flour mixture into the crock pot with the meat and chiles. Stir to combine.

Cook:

Cover and cook on high for about 2 hours or low for 4 hours, until the pork is tender.

Optional Potatoes:

If using potatoes, boil them separately until just tender, then add them to the crock pot during the last 30 minutes of cooking. This helps prevent them from falling apart.

Final Adjustments:

After cooking, taste and adjust the salt as needed. Stir gently to incorporate the potatoes.

Serve:

Enjoy your Chile Verde warm, either on its own or with tortillas, rice, or beans.

Notes:

Meat Options: While pork butt is traditional, you can also use pork shoulder or even chicken for a lighter version. Adjust cooking times accordingly.

Green Chiles: Fresh or canned diced green chiles work well. If you prefer more heat, consider using jalapeños or adding a dash of hot sauce.

Tomato Variations: Roma tomatoes add sweetness, but you can also use other varieties, like vine-ripened or heirloom, based on what you have on hand.

Thickening the Sauce: If you prefer a thicker sauce, you can blend a portion of the chile verde at the end or mix in a cornstarch slurry during the last hour of cooking.

Potato Tips: If you add potatoes, consider using Yukon Gold or red potatoes, as they hold their shape well during cooking.

Seasoning Adjustments: Feel free to experiment with spices like oregano, paprika, or even a pinch of chili powder if you want to add more depth without cumin.

Storage: Leftovers can be stored in the refrigerator for 3-4 days and taste even better the next day as the flavors meld.

Freezing: This dish freezes well. Store in airtight containers and reheat on the stove or in the microwave.

Serving Suggestions: Serve with warm tortillas, over rice, or as a filling for tacos or burritos for a delicious meal.

Garnishes: Consider topping with fresh cilantro, diced onions, or avocado for added freshness and flavor when serving.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen pork for this recipe?

Yes, you can use frozen pork, but it’s best to thaw it before cooking to ensure even browning.

If using frozen meat, increase the cooking time.

What type of green chiles should I use?

You can use fresh green chiles, canned diced green chiles, or even roasted chiles for more flavor.

Popular options include Anaheim, poblano, or Hatch chiles.

Is this dish spicy?

The spice level depends on the type of chiles used.

If you prefer it milder, use less spicy chiles or remove the seeds from fresh chiles.

Can I make this recipe without a crock pot?

Yes! You can cook it on the stove.

Sauté the meat and vegetables in a large pot, then add the liquids and simmer on low for about 1.5 to 2 hours until the meat is tender.

Can I add beans to this dish?

Absolutely! Adding canned beans (like pinto or black beans) during the last hour of cooking can enhance the flavor and add more protein.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Reheat on the stove or in the microwave.

Can I freeze Chile Verde?

Yes, it freezes well! Store it in airtight containers or freezer bags for up to 3 months.

Thaw overnight in the refrigerator before reheating.

What can I serve with Chile Verde?

It pairs well with warm tortillas, rice, or beans.

You can also serve it as a filling for tacos or burritos.

Is this recipe gluten-free?

Yes, this recipe is gluten-free as long as you ensure that the chicken bouillon and any other ingredients you use are labeled gluten-free.

How can I thicken the sauce?

If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes of cooking, or blend a portion of the chile verde and stir it back in.