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
¼ 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.
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.
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!
Kalyn - I'm always game for the Red Iguana - haven't tried their chile verde. Must go!
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?
Becky at Vintage Mixer
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!
Becky - this one is delish - hope you get a chance to try it!
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!
Thanks Cristina - you can't have too many chile verde recipes, I say!
This seriously has my mouth watering!
You are too kind, Deborah!
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?
Hey Jessica - YES, there is garlic - a good amount! Thanks for noticing - I updated the post!
Oh wow, this looks amazing! 🙂 I haven't had too much Southern food, but I really want to try.
Making this dish tonight.
question i have though does it thicken as it cooks?
i've never made anything like this before.
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.