Emilie Meyer
Chili verde is a classic Mexican dish that can be made in a crock pot or slow cooker. The dish consists of tender pork cooked in a spicy green chile tomatillo sauce. The low and slow cooking time makes the pork chunks very tender, and the flavor of the green chile sauce improves the longer it cooks. This dish is perfect when served with rice or tortillas and can also be used as a filling for enchiladas, chimichangas, or burritos.
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What You'll Learn
Prepping the crock pot
To prep your crock pot for cooking chili verde, start by turning it on to a high setting. While it heats up, chop your onions and slice your garlic. You can also add other vegetables like white onion, tomatillos, and cilantro. If you're short on time, you can use two 16-ounce jars of salsa verde instead of fresh vegetables.
Next, trim any excess fat from your pork and cut it into bite-sized pieces. You can use pork shoulder, also called pork butt, which is ideal for slow cooking. You can also cut the meat into 2-3 larger pieces if you prefer, as the sauce will cover everything.
Now, add some cooking oil to your crock pot and brown the meat. You can also add oil, pork, onions, and garlic to a separate pan and sauté for 2-3 minutes if you prefer. Once the meat is browned, return it to the crock pot and add your sauce.
For the sauce, you can use salsa verde, enchilada sauce, green chilis, tomatillos, cumin, and salt. You can also add in some flour to thicken the sauce. If you want to add some spice, include sliced jalapenos or Serrano peppers. For a tangy twist, add the juice of one or two limes.
Finally, give everything a good stir to combine, and you're ready to start cooking your chili verde!
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Chopping and browning the meat
To make chili verde in a crock pot, you'll want to start by trimming any excess fat from your pork and cutting it into bite-sized pieces. You can also cut the meat into 2-3 larger chunks if you prefer, as the sauce will cover everything and you can shred the meat before serving.
Once you've prepared your meat, heat some cooking oil in a skillet or frying pan. Add the meat to the pan and brown it for a few minutes on each side, in batches if necessary to avoid overcrowding the pan. This step will add flavor and texture to your dish.
If you're short on time, you can skip the browning step and simply add the meat directly to the crock pot. However, browning the meat first will enhance the flavor of your chili verde.
After browning the meat, transfer it to the crock pot and continue with the recipe by adding the remaining ingredients and following the cooking instructions.
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Adding vegetables and spices
To add vegetables and spices to your chili verde, start by turning your crock pot on to high. While it heats up, chop your onions and slice your garlic. You can also add poblano peppers, Anaheim peppers, and jalapeno peppers for some heat. If you're short on time, you can use two 16-ounce jars of salsa verde instead of fresh vegetables. However, if you want to add fresh vegetables, tomatillos are a great addition to your chili verde. You can also add sliced carrots and quartered gold potatoes for a heartier stew.
Once you've prepared your vegetables, it's time to add the spices. Cumin and salt are essential for adding flavour to your chili verde. You can also add a bay leaf, which will infuse your dish with a subtle, aromatic flavour. If you like your chili on the tangier side, a pinch of sugar will help mellow out the tartness.
Now, simply dump all your ingredients into the crock pot. If you're using meat, cut it into 2-3 pieces so that the sauce covers everything. Give everything a good stir to combine the vegetables, spices, and meat.
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Cooking the chili
To cook chili verde in a crock pot, start by turning the crock pot on to a high setting. Chop the onions and garlic and cut the meat into 2-3 pieces. You can also add in vegetables like carrots and potatoes at this stage. Saute the pork, onions, and garlic for 2-3 minutes. Next, mix together the salsa verde, enchilada sauce, chilies, tomatillos, cumin, and salt, and lime juice. You can also add in sliced jalapenos or Serranos for extra spice. Pour this sauce over the pork.
Now, put the lid on the crock pot and cook on high for 3 hours or low for 4 hours. If you prefer a thicker sauce, remove 1 cup of liquid from the crock pot about an hour before the end of the cooking time and mix it with cornstarch. Pour this mixture back into the crock pot and stir well. Allow the chili to thicken for the remaining hour. The meat should be tender and easy to pull apart when it is done.
If you are using an Instant Pot, set it to manual and high pressure, and cook for 25 minutes. You can also try 45 minutes on high pressure with a 20-minute release time. Allow the pressure to release naturally.
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Serving suggestions
Crock-Pot Chili Verde can be served in a variety of ways. It is often served with rice, tortillas, or as a filling for burritos, enchiladas, or tacos. For a more substantial meal, it can be served with bean and cheese burritos or poured over nachos.
To tone down the spiciness of the dish, it is recommended to serve it with rice, cheese, and sour cream. It can also be served with chopped avocado and a dollop of sour cream. For those who enjoy spicy food, adding sliced jalapenos or Serrano peppers can enhance the heat.
Leftovers can be used in a variety of ways, such as rolling them up in a tortilla with cheddar cheese and sour cream or adding them to a chimichanga. The versatility of Crock-Pot Chili Verde makes it an excellent option for those seeking a budget-friendly, tasty, and easy-to-prepare meal.
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Frequently asked questions
You will need pork, green chilis, tomatillos, cumin, salt, corn starch, oil, onions, and garlic. You can also add in salsa, enchilada sauce, and jalapeños.
First, turn the crock pot on high and chop the onions and garlic. Saute the pork, onions, and garlic for 2-3 minutes. Then, add in the sauce and cook for 3-4 hours on high or 4-6 hours on low. An hour before it's done, add in a corn starch slurry and let it thicken. Shred the meat and serve.
You can substitute the pork with chicken or chicken thighs, or omit the meat entirely and follow the rest of the recipe as-is for a vegetarian/vegan version.
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