Chili Verde

Name: Chili Verde
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 12 servings (3 quarts)
Cuisine: North America, Mexican
Ingredients: 1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces; 3 cans (10 ounces each) green enchilada sauce; 1 cup salsa verde; 1 can (4 ounces) chopped green chiles; 1/2 teaspoon salt; Hot cooked rice; Optional: Sour cream and thinly sliced green onions

Total Time Prep: 10 min. Cook: 5 hours

Yield 12 servings (3 quarts)

Test Kitchen Approved

Our chili verde recipe features melt-in-your-mouth pork shoulder slow-cooked in a bright, richly flavored green chile sauce. Serve it over rice, with tortillas or by itself with a nice cold beer.

Ingredients

1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces
3 cans (10 ounces each) green enchilada sauce
1 cup salsa verde
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
Hot cooked rice
Optional: Sour cream and thinly sliced green onions

Directions

In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream and green onions.

Nutrition Facts

1 cup (calculated without rice and sour cream): 287 calories, 17g fat (5g saturated fat), 90mg cholesterol, 729mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 27g protein.

I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. —Julie Rowland, Salt Lake City, Utah

Recipe Creator