Nutrition: 218 Calories | 8.8g Net Carbs | 12.8g Protein
Create layers of Mexican flavor the easy way with tender pieces of pork, chilis, tomatillos, and cilantro in this Chile Verde Slow Cooker Recipe.
The first time I was introduced to chile verde was at a chili cook-off hosted by our church. At the cook-off everyone brings their favorite chili to share, and there were so many varieties to try. I loaded my plate up with 4 small bowls, each containing a different creation. And, I went back a couple times to make sure I tried them all. I couldn’t get enough of the chile verde. The flavors are more tangy than traditional chili with a bit of heat. It’s also salty and savory. It’s amazing.
Months later I set out to create my own chile verde recipe. Chile verde is all about layers and layers of flavor. This recipe has poblano peppers, jalapeños, and diced green chilis. All these chilis are fairly mild, especially if you take the seeds out. If you want a spicier chile, leave the seeds in the jalapeños. The next layer of flavor comes from tomatillos. Tomatillos aren’t green tomatoes with a husk; they are actually a different fruit. They are more acidic and bright in flavor than tomatoes. However, the acidity does balance out when you cook the tomatillos. The final layers of flavor come from garlic, onion and cilantro. Classic flavors that bring a dish together.
Prep the Peppers, Tomatillos, Onion & Cilantro
You can cook your chile verde in a large pot and continue to layer the flavors as it cooks. Then, let it simmer for a few hours. Or, you can do it the easy way. Add all your layers together in the slow cooker, and let it do the work for you. Making the Chile Verde Slow Cooker Recipe is easy. First, prepare the vegetables. Dice some onion. Remove the husks from the tomatillos, rinse, and chop into small chunks. Remove the stems and seeds from the poblanos peppers and jalapeños and dice them up. (Or leave the seeds in the jalapeños for more spice) Finely mince up a bunch of cilantro.
Cut Up Pork Loin Roast
Add all the chopped veggies to the slow cooker. Then, prepare a pork loin roast. Remove any excess fat and cut the roast into small pieces 1/2″-3/4″. You can brown all the pork first if you have time. This will add another layer of flavor. Or, put the chopped pork into the slow cooker as is. Either way it will be tender and delicious after slow cooking all day.
Add Salsa Verde for More Flavor
Finally, add a can of diced green chilis, garlic powder, roasted coriander, salt, chicken stock, and salsa verde to the slow cooker. I used my homemade roasted green tomato salsa verde but a jar from the grocery store works great too. The salsa verde has almost all the same flavors as the chile verde. Since the salsa verde is roasted, it’s a quick way to add even more flavor.
Stir all the ingredients together, put the lid on the slow cooker, and let the flavors meld all day long. Cook on low 8-10 hours. The flavors get richer the longer they cook together. Serve bowls of chili verde with avocado, sour cream and cheese as desired. These toppings make this chile verde slow cooker recipe more keto friendly. Of course if you’re eating dairy free, skip the cheese and sour cream.
Simple Mexican Chile Verde Slow Cooker Recipe with Pork
Create layers of Mexican flavor the easy way with tender pieces of pork, chilis, tomatillos, and cilantro in this Chile Verde Slow Cooker Recipe.
Total Time: 8 hours 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours
Ingredients
- 2 lb Boneless Pork Loin Roast
- 2 Poblano Peppers
- 3 Jalapeños
- 1 lb Tomatillos
- 1 Cup Cilantro
- 1/2 Red Onion
- 1 Tbsp Each: Garlic Powder, Kosher Salt, and Roasted Coriander
- 4 oz Can Diced Green Chilis
- 1 Cup Salsa Verde
- 2 Cups Chicken Stock
- Optional Toppings: Avocado, Sour Cream, Shredded Cheese
Directions
- Remove the seeds and stems from the poblano chilis and jalapeños. Dice up the peppers, and add them to the slow cooker. (If you want a spicy chile, leave the jalapeño seeds in.)
- Dice the red onion and tomatillos. Mince the cilantro. Add these to the slow cooker along with the garlic powder, salt and roasted coriander.
- Cut the pork into bite size chunks (1/2″-3/4″) and put the meat in the slow cooker too.
- Finally, add the salsa verde, diced green chilis and chicken stock. Stir everything together. Cook on low for 8-10 hours. Serve the chile verde with avocado, sour cream and shredded cheese as desired.
Nutrition:
Yield: 8 servings, Serving Size: about 1 1/4 Cup
Amount Per Serving: Calories: 218, Total Fat: 2.4g, Saturated Fat: 2.4g, Cholesterol: 32.5mg, Sodium: 1174.1mg, Carbohydrates: 11.2g, Fiber 2.4g, Sugars: 5.6g, Protein 12.8g
Save and Share this Recipe!! Click Here to Pin!!
