I know it might be a little early for chili, since it’s still September, but I personally hate the cold. So, at the first sign of it I look for anything to stay warm! One of my favorite things to eat during the fall and winter is chili. I like my food a lot on the spicy side, and my sister and I used to argue about how spicy my mom should make the chili! Fortunately, I discovered that chile verde is a great spicy alternative for anyone looking for chili with a nice spicy twist!
This slow cooker recipe requires minimal prep time, and you can really leave it on its on to finish cooking, which is just perfect! The recipe is also very flexible with both how you make it and how you serve!
Here’s the recipe:
- 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.
- 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.
I think my favorite thing about making chile verde is the endless possibilities for serving it. This time around, I just added a little dollop of sour cream and sprinkled on shredded cheese. I also like to dip tortilla chips in it, crumple up chips to add in, roll some up into a tortilla, or put the chile over spanish rice. I’ve even heard about people serving it over enchiladas, which I might have to try!