This chile verde requires minimal prep and is extremely versatile—you can make it more spicy by adding additional jalapeños or thicker with less chicken stock. Feel free to experiment! It's great served with chips, cheese, and sour cream!
Ingredients
1 lb boneless pork, cubed or shredded
4 Tbsp olive oil
3-5 cloves of garlic, smashed or minced
2 diced jalapeños
2 diced tomatoes
3 diced green chilies
1 diced onion (optional)
3 cups salsa verde
1-2 cups chicken stock
2 cans pinto beans
Salt, oregano, cilantro, or other desired seasonings
Shredded cheese, sour cream, rice, and tortilla chips are all good options to serve with.
Instructions
Go ahead and turn the slow cooker on so it can heat up.
Cook shredded or cubed pork over medium heat.
When the pork is getting close to being done, add in the olive oil and garlic. Continue to cook over medium heat until the pork starts to brown on the edges, and the garlic smell starts spreading.
Once your pork is done, pour the contents from the skillet into your slow cooker.
Add in everything but the seasoning and toppings!
Cook on high for about 3 hours, and then low heat for about 3 hours.
Once it is almost done cooking, just season to taste. Salt, oregano, and cilantro can all add a nice flavor but you can really add whatever you prefer!
Serve with shredded cheese and chips.
Notes
You can grill the veggies before you add them, but personally I don't find that it makes that much of a difference in the taste, so I usually do not. I also hate onions, so I always leave that out. Don't be afraid to experiment!
Recipe by Old Fashioned Families at https://www.oldfashionedfamilies.com/slow-cooker-chile-verde-recipe/