1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (363g) Recipe makes 6 servings
Calories 603
Calories from Fat 415		(68%)
Amount Per Serving		%DV
	Total Fat 46.1g	71%
	Saturated Fat 15.9g	79%
	Monounsaturated Fat 20.4g
	Polyunsaturated Fat 4.9g
	Trans Fat 0.0g
Cholesterol 161mg		53%
Sodium 815mg		33%
Potassium 701mg		20%
Total Carbohydrate 5.6g		1%
	Dietary Fiber 0.7g	2%
	Sugars 1.8g
Protein 39.3g		78%
detailed view... how is this calculated?

Menus using this recipe:

V's Chile Verde

Recipe #268423 | ½ day | 10 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Vseward (Chef~V)
Nov 27, 2007

I'm always challenged to come up with my family's favorite Mexican food. This is a tried and true recipe that is so easy to make that no one knows how simple but delicious Chile Verde can be. ***** Served with V Best Spanish Rice (Easy) makes a complete meal

SERVES 6 (change servings and units)

Ingredients

3 lbs boneless pork shoulder, cut into chunks (carnitas meat)
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon oregano (Mexican if you can find it)
1/2 teaspoon dried cilantro
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon minced onion flakes (or fresh onion)
1 teaspoon minced dried garlic
1 cup water
2 tablespoons beef bouillon
16 ounces salsa verde

Directions

1
Mix all seasonings together in small bowl (except Salsa Verde).
2
Mix Beef Boulion with water and pour in crock pot first.
3
Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).
4
Cover and set on 6-8 hours. (Usually cooked within 6 hours).
5
one hour before serving, drain pork drippings out leaving about 1/2 cup with meat. Pour Salsa Verde on top and stir to break up meat. Continue to cook. Just before serving I add a cornstarch slurry to thicken it up. (1 tblsp cornstarch, 1 tbls water).
6
Serve with Spanish rice (Recipe #282467)and beans and enjoy!

Questions about this recipe?

Featured Reviews for This Recipe

From: Sooz Cooks

On Oct 19, 2009

Since we like Chile Verde a lot during the winter I am on a quest to find the best of several varieties. A crock pot version was one I wanted to try and so on Saturday I made this recipe. To be honest, I don't know the difference between garlic powder and dried garlic so I just used additional garlic powder. The only couple of changes I made otherwise were to chop a couple of Big Jim roasted chilies I had on hand and throw it in while the pork was cooking and to use beer instead of water. Not only was this a fabulously easy recipe it was so yummy! I have never thought of serving the Chile Verde over Spanish rice, but did so this time. I made Vseward (Chef~V) 's V Best Spanish Rice (Easy) and served it also with DiB's 's Refried Beans and we had delicious dinner. I really thought about making my own Salsa Verde, but because I wanted easy I used Salsa Verde Herdez and because this was so easy it will be on our menu often!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Tamaretta

On Sep 2, 2009

This was very tasty. I added some leftover roasted potatoes and we ate it on fresh flour tortillas and served with the rice as suggested. Very good meal with not alot of work (other than measuring). Thanks for posting!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: DeeCooks

On Jan 9, 2008

I let this cook all night and popped it in the fridge as I left for work. Peeled the fat off, heated it up with the salsa and OMG it was good! I did brown the meat first, since I had the time, and used fresh cilantro (I didn't even know there was dried! Lucky us in California...) This was so easy and delicious especially for a weeknight dinner! It also makes enough (for us) that I'll be able to freeze the leftovers and have an even easier great dinner!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: jrtfan

On Jan 14, 2008

I made this last night and it's wonderful! I did add lots more cumin, just cuz I love it. I drained the liquid after cooking and added 2 cups chicken broth with more garlic, and, as an afterthought, I added a can of pinto beans with jalapeno peppers. Served it with rice and tortillas, topped with cheese and sour cream. Absolutely loved it! Thanks for showing me how easy this could be!

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 16 reviews