Crockpot Chile Verde

The homemade roux creates a thick, velvety sauce that brings everything together in a comforting, satisfying way.

Plus, the crock pot does all the work -just brown the meat, toss everything in, and let the flavors meld over time.

It’s a hands-off recipe that delivers big on taste, with the option to add potatoes for extra heartiness.

Whether served with tortillas, rice, or beans, this dish offers a warm, filling meal that’s perfect for family dinners, weeknight comfort, or any time
Serves: 6
Prep Time: 20 minutes
Cook Time: 6–8 hours on low (or 3–4 hours on high)
Total Time: Up to 8 hours and 20 minutes

Ingredients
2 ½ lbs pork shoulder (or pork stew meat), cut into 1-inch chunks
1 large onion, finely chopped
4 cloves garlic, minced
1–2 roasted poblano peppers, peeled, deseeded, and chopped (or substitute with canned green chilies)
1 cup green chile salsa (store-bought or homemade)
3 large potatoes, peeled and cubed (Yukon gold or red potatoes work well)
2 cups chicken broth (or vegetable broth for a lighter flavor)
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1 tbsp olive oil (for browning the meat)
Salt and black pepper, to taste
Optional: Fresh cilantro, chopped, for garnish
Serving suggestion: Warm tortillas, rice, or beans
Instructions
Brown the Pork for Extra Flavor:
Heat the olive oil in a large skillet over medium-high heat.
Add the pork chunks in batches, ensuring not to overcrowd the pan. Sear each side until golden brown, about 2–3 minutes per side.
Transfer the browned pork to the crockpot.
Build the Chile Verde Base:
Using the same skillet, sauté the chopped onion until softened and translucent, about 3–4 minutes.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Stir in the roasted poblano peppers (or canned green chilies) and cook for 1 minute.
Deglaze the Pan:
Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to release the browned bits (this adds depth of flavor).
Stir in the green chile salsa, cumin, chili powder, and oregano. Simmer the mixture for 5 minutes to blend the flavors.
Combine in the Crockpot:
Pour the prepared chile verde sauce over the pork in the crockpot.
Add the cubed potatoes and gently stir to distribute everything evenly.
Season with salt and pepper to taste.
Slow Cook to Perfection:
Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours, until the pork is tender and the potatoes are fully cooked.
Adjust and Serve:
Taste the sauce and adjust the seasoning as needed.
Serve the Chile Verde with warm tortillas on the side. Optionally, garnish with fresh cilantro for added brightness.
Make it spicy: Add a diced jalapeño or serrano pepper to the sauce if you prefer more heat.
Texture variety: For a thicker sauce, mash some of the potatoes into the liquid before serving.
Leftover magic: The flavors deepen as it sits, so leftovers taste even better the next day!
Pair this hearty dish with Mexican rice, refried beans, or a crisp green salad for a complete meal. Enjoy the comforting blend of tender pork, vibrant green chiles, and rich spices!

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