Crock-pot Chile Verde

Serving 8 people

435 min


  • celery 1 heaping cup diced celery (3 to 4 stalks)
  • chicken broth 1 cup chicken broth
  • cooked white rice White rice, prepared according to package directions
  • cream Avocado and sour cream, for garnish
  • fire roasted canned tomatoes 1 (15 ounce) can fire roasted diced tomatoes
  • garlic 1 teaspoon minced garlic
  • green enchilada sauce 1 (10 ounce) can of green enchilada sauce
  • ground pepper Fresh ground pepper, to taste
  • jalapeno 1 jalapeno, seeded as desired and diced
  • onion 1 tablespoon dry, minced onion
  • pork tenderloin 1 pork sirloin tip roast or 1 package pork tenderloin (approximately 2 pounds or a little over), sliced into 1" cubes
  • salt 1 teaspoon salt
  • sweet onion 1 heaping cup diced sweet onion (approximately 1/2 a large onion)
  • tomatillo 1 (16 ounce) jar of tomatillo or green (verde) salsa
  • vegetable oil 4 tablespoons vegetable oil, or as needed
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How to make it

  1. Add 2 tablespoons vegetable oil to a large saute pan and place over medium-high heat.
  2. Add chopped pork and season with salt and pepper. Cook and stir until lightly browned.
  3. Add dry, minced onion and cook and stir for another minute or two.
  4. Transfer pork to Crock-Pot.
  5. Add remaining vegetable oil to the same saute pan and place over medium heat.
  6. Add onions, celery, garlic, and jalapeno. Cook and stir for two to three minutes, until vegetables have softened a bit.
  7. Transfer vegetables to Crock-Pot with the browned pork.
  8. Add green salsa, green enchilada sauce, diced tomatoes, and chicken broth to Crock-Pot and stir to combine.
  9. Place lid on the slow cooker and cook on HIGH for one hour. Turn to LOW and cook for an additional 5 to 6 hours or until pork is fork tender.
  10. Serve over rice with slices of avocado and sour cream garnish.
  11. Combine any leftover rice with chile verde. Freezes well.