Slow Cooker Chile Verde

Slow Cooker Chile Verde is a simple meal made from pork tenderloin slow cooked in green chile sauce with roasted poblano peppers.

We love green chile!!! We have tried several different recipes. About 6 months ago, I was searching on my friend Danelle’s blog when I found her Chile Verde recipe and it inspired me. So here is our family’s take on Chile Verde, combining our favorite pepper the poblano pepper. This recipe is a perfect medley of pork tenderloin, two different kinds of chilies and sauces that make this a mouthwatering and winning combination, bringing you the best Chile Verde you will ever have.

Enjoy! XOXO San

How do you make Slow Cooker Chile Verde?

• Set the broiler on high and place the poblano pepper on a baking sheet and place in the oven. Turn it on occasion to until it is charred on all sides. Remove from heat and place in a glass bowl and cover. This will make it easier to peel away the skin.
• Meanwhile, heat 1-2 tablespoons olive oil in a large skillet over medium-high heat.
• Cut pork tenderloin into 2 or 3 large chunks and season generously with salt and pepper.
• Place pork in hot oil and sear on all sides until well browned. Remove pork and place in slow cooker.
• Add onion and garlic to the skillet (adding more olive oil if necessary) and cook for 3-5 minutes, stirring to remove any browned bits from the bottom of the pan. Add onion mixture to the slow cooker with the pork.
• Remove skin and seeds from the roasted poblano pepper and puree finely chop. Add the chopped poblano pepper to the slow cooker.
• Add the chicken broth, as well.
• Meanwhile, puree the 2 cans of green chilies, with juice, in a food processor or blender (you may have to puree one can at a time). Stir the flour, green enchilada sauce, Tabasco, 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, cumin and oregano into to the pureed chilies. Add to the slow cooker and cook on low all day, 6-8 hours. Remove pork from slow cooker and shred. Serve with sour cream, shredded cheese, and tortillas.

What can you make in a crockpot?

Virtually anything!

Soups, dinners, even desserts!

Check out all Dash of Sanity crockpot recipes here!

My favorite kitchen tools used to make Slow Cooker Chile Verde:

This post may contain affiliate links. See my Full Disclosure for further details.

MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.

SLOW COOKER: I prefer my slow cooker to have a timer. This is because I always somehow forget about it. So having a timer and a lid that locks are two essential things for me when purchasing a slow cooker.

Serve with my recipe for homemade Whole Wheat Tortillas.

Don’t forget to pin this to your favorite Pinterest board to save for later!

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Slow Cooker Chile Verde

Slow Cooker Chile Verde is a simple meal made from pork tenderloin slow cooked in green chile sauce with roasted poblano peppers.

Prep Time30 mins

Cook Time6 hrs

Total Time6 hrs 30 mins

Course: Main Course

Servings: 6 -8

Calories: 281kcal

Author: Sandra

Ingredients

• 2 pounds pork tenderloin
• 2-3 tablespoons olive oil
• 1 medium onion chopped
• 1 roasted poblano pepper seeded and chopped
• 3-4 cloves garlic minced
• 4 cups chicken broth
• 2-27 ounce cans green chiles
• 10 ounces green enchilada sauce (optional, my husband likes it without it)
• 1-2 tablespoons green Tabasco sauce optional, adds some sweetness
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1/3 cup chopped fresh cilantro
• tortillas

Instructions

• Set the broiler on high and place the poblano pepper on a baking sheet and place in the oven. Turn it on occasion to until it is charred on all sides. Remove from heat and place in a glass bowl and cover. This will make it easier to peel away the skin.
• Meanwhile, heat 1-2 tablespoons olive oil in a large skillet over medium-high heat.
• Cut pork tenderloin into 2 or 3 large chunks and season generously with salt and pepper.
• Place pork in hot oil and sear on all sides until well browned. Remove pork and place in slow cooker.
• Add onion and garlic to the skillet (adding more olive oil if necessary) and cook for 3-5 minutes, stirring to remove any browned bits from the bottom of the pan. Add onion mixture to the slow cooker with the pork.
• Remove skin and seeds from the roasted poblano pepper and puree finely chop. Add the chopped poblano pepper to the slow cooker.
• Add the chicken broth, as well.
• Meanwhile, puree the 2 cans of green chilies, with juice, in a food processor or blender (you may have to puree one can at a time). Stir the flour, green enchilada sauce, Tabasco, 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, cumin and oregano into to the pureed chilies. Add to the slow cooker and cook on low all day, 6-8 hours. Remove pork from slow cooker and shred. Serve with sour cream, shredded cheese, and tortillas.

Notes

Adapted from my dear friend Danelle McCollum (no we’re not related) at Let’s Dish Recipes
Check her site out to get some more fabulous dinner and slow cooker ideas at www.letsdishrecipes.com

Nutrition

Calories: 281kcal | Carbohydrates: 11g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 1532mg | Potassium: 830mg | Fiber: 2g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 31.5mg | Calcium: 46mg | Iron: 3.3mg

My review: I love this recipe and I love the leftovers even more! This makes great enchiladas the next day.

Kid’s reviews: This is too spicy for them, they love this with cheese, chips and sour cream. Me I like it plain!

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