Pork Chili Verde with Verde Sauce
We have a treat for you! A easy slow cooker Pork Chili Verde with a Side of Verde Sauce. Our Pork Chili Verde has been in the family many, many years and was handed down to my mother and then to me. It’s full of robust flavors and tender, juicy cubed pork. You can also, pull and shred the pork depending on how you plan to use and serve it.
Comfort Food
Chili Verde fits perfectly in the “comfort food” category. Along with stews, other chili, lasagna (my italian roots are showing through, lol) and hearty soups. It’s no wonder this quickly becomes a favorite recipe.
Personally, I enjoy it’s versitallity. The first night it can be served as a stew with a side of delicious rice, another night a quick warm up for mini tortillas street tacos, and then a warm hearty pulled pork sandwich.
What is the origin of Pork Chili Verde?
We know its melt-in-your-mouth tender, juicy and delicious. It can be prepared cubed or pulled with a savory green sauce made from roasted green chili peppers and tangy tomatillos. Currently it is a Mexican-American stew that is a Mexican dish dating back to the Aztec Empire. With all that history it has to be good, right? I can’t speak for all recipes, but ours is absolutely delicious!
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What's in our Easy Chili Verde
Our recipe using simple easy to find ingredients. The main ingredient is Pork Roast, we prefer butt roast. Other ingredients are: garlic, onion, jalapeno peppers, oregano, green chili’s, salt and pepper. Ingredients that are packed with flavor.
Our recipe uses a slow cooker. I enjoy the easy and simplicity of using a slow cooker. Plus, the ingredients when cooked slowly are tender, juicy and full of flavor. Not to mention the delicious aromas that tantalize and fill the house.
If you prefer a thicker sauce you can add flour mixed with water to the finished recipe. I will use a small mason jar, add two-three tablespoons of water and one tablespoon of flour, then seal and shake until flour is mixed well with the water.
This is a large Chili Verdi recipe and can be stored in the refrigerator for up to three days or stored in ziplock baggies (air removed) in a freezer for up to three months. Nothing better than pulling a bag of chili verde from the freezer and enjoying on another day!
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Our Easy Slow Cooker Pork Chili Verde Recipe
Slow Cooker Pork Chili Verde
Equipment
- Crock Pot or slow cooker
Ingredients
- 4 lbs Pork Roast, trimmed (leaving some fat on meat) and cubed Butt boneless
- 3 cloves Fresh garlic, diced
- 1/2 large onion we used a yellow onion
- 2 to 3 Jalapeno Peppers, Diced depending on how hot you like it
- 1 tsp dried oregano
- 2 cans 4-oz each, Diced Green Chili drained
- salt and pepper, to taste
Instructions
- Trim pork roast, (leaving some fat on meat), cube meat and place in crockpot
- Slice and dice the onion, and add to crockpot
- Chop and dice garlic, and add to crockpot
- Salt and Pepper to taste, stir to combine
- Depending on your crock-pot or slow cooker, you may need to stir the ingredients during the cooking process.
- There is no need to add fluids as the meat will make its own juices.
- Set crockpot to high and cook for 4 1/2 hours.
- Add well-drained green chilies
- Slice and dice jalapeno peppers and add to the crock-pot
- Re-seal the crock-pot and cook for 2 more hours
- Remove, garnish with cilantro, if desired, and serve.
Notes
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Our Bonus Recipe is a Verde Sauce!
Our Verde Sauce is the perfect compliment to our Easy Pork Chili Verde. There are only two ingredients in our side of Verde Sauce. Super simple, right?
We use a mild and flavorful Poblano pepper and Tomatillos. Both are roasted, either on the stove top in a cast iron skillet or in the oven. The hubby and I are at odds on the roasting techniques. He prefers his cast iron skillet and I prefer oven roasted. Truthfully, either option works and both techniques work. So there are options, don’t you just love versatility?
Let's chat about peppers and tomatillos
We use poblano peppers. They are not considered a “HOT” pepper, but they do have mild heat. The outer skin is tough and to fully enjoy this pepper we advise roasting and removing the tough outer skin.
Poblano peppers are a deep dark green color, they ripen to a deep dark green color to red. They are a large pepper with a tough outer skin, which originated in Mexico. For the most part, they are a mild pepper, but they can have a kick of heat.
Tomatillos are a fruit which is primarily grown in Mexico and resemble unripened tomatoes. Looking like a green tomato with a dry, leafy, and sticky, husk. The husk is easily removed and the sticky characteristics are easily rinsed away.
This is a versatile fruit that can be roasted or sliced thinly and served raw.
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How Do We Prepare our Poblano Peppers and Tomatillos?
We roast them. Either in a cast iron skillet over a stove top burner or in the oven.
I’m all about easy low maintenance roasting. I’ll preheat the oven to 425 degrees, lightly coat the peppers and tomatillos in EVOO and lay them in a single layer on a cookie or baking sheet. My sweet hubby will slave (lol) over a cast iron skillet. Is one better than the other? No, not really.
For oven roasting I’ll set my timer for 6-8 minutes and carefully turn and roast for another 6-8 minutes. Hubby, uses his cast iron skillet and turns frequently, until done.
Tip for you
There are differing technique ideas about the best way to skin the peppers and tomatillos. One is as good as the other. He will remove his roasted pepper and tomatillos from the heat and immediately begin separating the tough skins. I on the other hand, will place the pepper and tomatillos in my cold glass pyrex baking dishes and seal tightly with plastic wrap. I find the skins will separate much easier after resting and steaming in my sealed pyrex dish. It’s all personal preference, give them both a try. I’d love to hear which method you all prefer.
After the skin is removed add to your food processor and give them a spin until creamy and pureed. Pretty simple, right?
Inspiring Photography
Our Verde Sauce Recipe
Verde Sauce
Equipment
- Cast iron skillet, or baking pan, food processor
Ingredients
- 6-8 Tamatillo or aka, Mexican husk tomato roasted
- 1 Pablano Chili roasted
- 1 tsp salt
- pepper to taste
Instructions
- Roast pablano pepper and tamatillo's
- You can roast the poblano pepper and tomatillos together using a large cast-iron skillet or roast them in the oven.
- To roast them in a skillet: add a small amount of oil and heat. Add the pepper and tomatillos to the hot skillet turning frequently until all sides are roasted.
- To roast in the oven: Pre-heat oven to 425 degrees.
- Spritz cookie baking sheet with non-stick spray, rub oil over your pepper and tomatillos, and then add them to the tray. Set your timer and roast for 6-8 minutes.
- Carefully turn poblano pepper and tomatillos and roast for another 6-8 minutes.
- After the poblano pepper and tomatillos are roasted immediately place into a cool baking dish, seal tightly with plastic wrap allowing to rest. The steam will encourage the skin to separate and remove easily.
- After removing the skin from the poblano pepper and tomatillos, place them into a food processor, add salt, and spin until pureed.
- Remove to a serving bowl and enjoy.
Notes
Final Thoughts on our Pork Chili Verde with a Side of Verde Sauce
We know you’ll love our Pork Chili Verde & a Side of Verde Sauce recipes! Both recipes are simple and easy. They perfectly complete each other. We hope you’ll give this simple recipes a try. Don’t hesitate to drop your complements in the comment areas provided below. We are confident these will become instant favorites that you, your family and friends will enjoy for many years.
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