In this slow-cooker stew, pork simmers with peppers, onion, green enchilada sauce, and spices to create a flavor-packed dish! Make sure you have a basket of warm tortillas ready!
Slow Cooker Pork Chile Verde
Course: Main Courses, Slow Cooker, StewCuisine: MexicanDifficulty: Easy8
servings1
hour6
hours30
minutes360
kcalIn this slow-cooker stew, pork simmers with peppers, onion, green enchilada sauce, and spices to create a flavor-packed dish! Make sure you have a basket of warm tortillas ready!
Ingredients
3-4 lbs boneless pork loin roast , trimmed and cut into 1-inch cubes
3 tbsp vegetable oil, divided
4 medium carrots, peeled and sliced
1 large white onion, halved and thinly sliced
1 green bell pepper, chopped
3 green onions, sliced
2 jalapeno peppers, seeded and finely minced
6 cloves of garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
1 can / 28 oz mild green enchilada sauce (I use La Victoria)
1 can / 4 oz mild diced green chiles
1 bay leaf
1 tbsp corn starch
1/4 cup cold water
- Suggested Sides
flour and corn tortillas, warmed
- Garnishes
sour cream
grated Monterey Jack and cheddar cheeses
fresh chopped cilantro
sliced green onions
Directions
- Generously season pork with Chef Merito pork seasoning.
- In a large skillet, heat 1-1/2 tbsp. oil over medium-high heat.
- Add half the pork and sauté until well browned.
- Remove with a slotted spoon and transfer to a greased slow cooker (sprayed with non-stick spray.)
- Heat remaining oil in the same skillet and add the rest of the pork, sauté until well browned.
- Remove with a slotted spoon and transfer to slow cooker, leaving drippings in the skillet.
- Add carrots, onion, bell pepper, green onions, and jalapenos to the drippings in the skillet.
- Sauté for 5 minutes.
- Add garlic, cumin, and oregano, and sauté for 1 minute more.
- Add to the pork in the slow cooker.
- Add the enchilada sauce, green chiles, and bay leaf to the slow cooker.
- Cover and cook on low for 6 hours, until meat is tender.
- Turn slow cooker to high.
- In a small bowl, combine corn starch and water until smooth.
- Stir corn starch mixture into slow cooker.
- Add cilantro.
- Cover and cook on high for 30 minutes.
- Serve with suggested sides and garnishes.
Notes
- If you would like a spicier dish, you can substitute serrano peppers in place of the jalapenos.
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Nutrition Facts
8 servings per container
Serving Size1 servings
- Amount Per ServingCalories360
- % Daily Value *
- Total Fat 12.7g 20%
- Saturated Fat 3.1g 16%
- Cholesterol 124mg 42%
- Sodium 918mg 39%
- Potassium 910mg 26%
- Total Carbohydrate 13.7g 5%
- Dietary Fiber 2.9g 12%
- Sugars 4.4g
- Protein 45.8g 92%
- Calcium 5%
- Iron 15%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
