One of the most satisfying recipes in my collection, IMO, is Chile Verde. I haven’t posted this recipe before because of the long cook time, but then, I don’t have any slow cooker recipes posted…yet.

I really love, love this recipe because it’s simple, different and it makes my house smell amazing. It also has a light, bold flavor, which is perfect for any season. In this recipe, you’ll combine all of the ingredients at the beginning and basically forget about it while it simmers. I’m sure most of us would agree, any recipe where you can cook everything together at once is a clear win in any kitchen.

One thing I’d like to point out about this recipe is that it calls for canned tomatillos, which can be challenging to find – even in Oklahoma. I have substituted Salsa Verde, which can be found everywhere, and achieved comparable results.

Prep time: 10 minutes
Cook time: 2-1/2 to 3 hours


3 Lbs. – boneless pork shoulder, cut into 1-inch chunks
3 cans (7 oz.) – diced fire roasted green chilies
1 can (12 oz.) – whole tomatillos, drained and chopped (may substitute Salsa Verde)
1 large – yellow onion, finely chopped
2 – garlic cloves, minced
2 – jalapeño chilies, seeded and minced
1-1/2 cups – chicken broth
2 – tomatoes peeled, seeded and chopped (or 1 can of diced/stewed)
1/2 Tbs. – of dried oregano
1/2 Tbs. – ground cumin
1/2 tsp. – salt and freshly ground pepper
1/2 Tbs. – lime juice
Chopped fresh cilantro for garnish
2-3 flour tortillas for serving
6 Tbs. – vegetable oil for frying

In a large heavy pot, combine the cubed pork, green chilies, tomatillos, onion, garlic, jalapeño, chicken broth, tomatoes, oregano, cumin, salt, and pepper. Bring to a boil over high heat, reduce heat to very low, loosely cover, and cook until the pork is tender and a thicker sauce has formed, 2 1/2 to 3 hours. Stir every 20 minutes or so adding the lime juice in the last 5 minutes.

Before removing the Chile Verde from the burner, warm 6 tablespoons of vegetable oil in a shallow skillet over medium heat. Slice 2-3 flour tortillas into eight wedges. When the oil is hot, place the tortilla wedges 2-3 at a time in the oil, fry 20 – 30 seconds on each side, and transfer to a paper towel-lined plate.

Ladle into a shallow serving bowl, garnish with fresh cilantro, and let it cool before serving, 2-3 minutes.

*consider serving with sour cream and/or crumbled Cojita cheese.

Serves 4 to 6