Four Pepper Slow Cooker Chile Verde Recipe – An Ultimate Southwest Comfort Food

by Donna on March 4, 2012

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If you made a list of the Ultimate Southwest Comfort Foods, Chile Verde would have to be in the Top Ten. It is so flavorful, rich and hearty. One bite of good chile verde makes my eyes roll back. In a good way.

I decided to make a slow cooker version, which makes the pork so tender and blends the flavors so well.

The key, I found, is searing the pork cubes in a hot skillet first – right up until it is 2 seconds away from being burnt. This will give your stew a deep, roasted flavor. If you skip this step, your chile verde will be flat and flavorless. And, the combo of the four different peppers in this southwest bowl of deliciousness is perfect! Add more jalapenos if you like heat, or add in some serranos.

This is a warm winter stew that fills you belly and comforts your soul. And the slow cooker makes it a snap!

Take heart, everyone, WINTER IS ALMOST OVER!!!

– posted by Donna

FOUR PEPPER SLOW COOKER CHILE VERDE

2 pounds pork butt roast
1/4 cup canola oil
1 yellow onion, diced
5 or 6 cloves garlic, diced
4 to 6 tomatillos, halved
2 jalapeno peppers, diced
2 Anaheim peppers, diced
2 poblano peppers, diced
1 green bell pepper, diced
4 cups chicken stock
1 teaspoon salt
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon cayenne pepper sauce
2 tablespoons apple cider vinegar

Cut the pork into 2 inch cubes. Sear the cubes in a medium high heat skillet. Add all ingredients except vinegar  to slow cooker  and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

Add in vinegar and more spices to taste as desired.

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Check out what other creative food bloggers do with pork and green chiles:

The Undercover Caterer made a chile verde stew and added in potato chunks at the end.
Christina at Mexico Cooks! made a classic pork chile verde and added cilantro.
Heidi at Foodie Crush turned her chile verde into Huevos Rancaheros.
Kalyn of Kalyn’s Kitchen added her low-carb lo-fat touch to Chile Verde in her slow cooker.
How about some Chile Verde Pizza? on the Grill!
Check out frugal chile verde at Five Dollar Dinners.

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{ 14 comments… read them below or add one }

Kalyn March 5, 2012 at 8:52 am

Chile Verde is definitely in my top ten! (I’m partial to the version from The Red Iguana. We should go there sometime and have it together.) Bookmarking this!

Reply

Donna March 6, 2012 at 11:09 am

Kalyn – I’m always game for the Red Iguana – haven’t tried their chile verde. Must go!

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Teri April 8, 2012 at 10:34 am

Kalyn – I’m with you! The Chile Verde at the Red Iguana is the BEST! Have you ever found a knock off recipe for it?

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Becky at Vintage Mixer March 5, 2012 at 9:18 am

Wow!! This looks scrumptious!! Our work always has a chili cook-off and last year a chili verde recipe one and ever since then I’ve been wanting to make it at home!

Reply

Donna March 6, 2012 at 11:08 am

Becky – this one is delish – hope you get a chance to try it!

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Mexico Cooks! March 5, 2012 at 9:59 am

Thanks so much for linking to my article and recipe for Mexico’s carne de cerdo con chile verde (pork with green chile). The addition of cilantro is not my idea, though: it’s the standard Mexican way of making this kind of green sauce. Do try the recipe for a traditional Mexican dish!

Cristina

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Donna March 6, 2012 at 11:07 am

Thanks Cristina – you can’t have too many chile verde recipes, I say!

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Deborah March 8, 2012 at 8:33 am

This seriously has my mouth watering!

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Donna March 8, 2012 at 4:32 pm

You are too kind, Deborah!

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Jessica March 29, 2012 at 7:28 pm

Looks so yummy, everything’s in my crock ready to start cooking in the morning! One question though, I see garlic in the background of the photo but not in the recipe, is it supposed to be included?

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Donna April 5, 2012 at 8:02 am

Hey Jessica – YES, there is garlic – a good amount! Thanks for noticing – I updated the post!

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Kiri W. April 25, 2012 at 7:02 pm

Oh wow, this looks amazing! :) I haven’t had too much Southern food, but I really want to try.

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april December 28, 2012 at 10:30 am

Making this dish tonight.
question i have though does it thicken as it cooks?
i’ve never made anything like this before.

Reply

Donna December 28, 2012 at 3:18 pm

April – Yes, it does thicken up as it cooks. If you want to thicken it even more, open the slow cooker at the very end and stir gently for awhile with a large wooden spoon to release the steam – it will thicken up even more.

Reply

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