This Crock Pot Chile Verde Recipe has become a low carb family favorite in our house. This slow cooker recipe can be served up as a stew or spooned into tortillas for a delicious spin on taco night.
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On our recent trip to Texas, we tried to cook up some regional dishes in our Camper Kitchen in lieu of eating out a lot. There was something really fun about shopping for ingredients where we were and attempting to cook up something somewhat similar to what we might find in a local restaurant. Cooking while traveling also helped us eat low carb while away from home.
As it turns out, this Crock Pot Pork Chile Verde is our FAVORITE thing we made while in Texas. It is so flavorful and filling. The pork is so tender. The Anaheim Chile Peppers added just enough heat but it is easily cut by the sour cream and not too much for spicy wimps like me! Ha!
Crock Pot Pork Chile Verde Recipe
Note: Scroll to the bottom of this post for a printable version of this recipe.
Ingredients for Crock Pot Pork Chile Verde
- 16 oz Jar Salsa Verde- Divided
- 2 lbs Pork Shoulder Steak
- 3 Tablespoons Butter
- 2 Anaheim Chile Peppers- Seeded and Chopped
- 1.5 Cups Chicken Broth
- 4 oz Can Chopped Green Chilies- Undrained
- 6 Slices Crisp Bacon
- 1 Tablespoon Minced Garlic
- 2 Tablespoons Dried Minced Onion
- 1 Tablespoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Chili Powder
- 1 teaspoon Paprika
- Salt and Pepper
- 1 Cup Sour Cream plus garnish
- Garnish- Sour Cream, Avocado, Lime
How to Make Pork Chile Verde in a Slow Cooker
- Pour half of the jar of Salsa Verde into the bottom of a 6 quart slow cooker.
- Place pork steaks into the crock pot and top with peppers, bacon, butter and green chilies.
- Add spices and seasonings and top with remaining Salsa Verde.
- Cook on high for 4 hours.
- Shred pork with two forks- removing any bones and stir back into stew with 1 cup of sour cream.
- Serve as a stew in a bowl topped with garnish or serve with a slotted spoon into tortillas and top with garnish
Notes on Crock Pot Pork Chile Verde
- This recipe was inspired by (but a bit different from) one we found in Easy Low-Carb Slow Cooking.
- We like using our non-stick multi-cookers to make for easy clean up. We’ve made this in our Gem Multi-Cooker and our Ninja Auto-iQ.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Pork Chile Verde
Crock Pot Pork Chile Verde
Ingredients
- 16 oz Jar Salsa Verde- Divided
- 2 lbs Pork Shoulder Steak
- 3 Tablespoons Butter
- 2 Anaheim Chile Peppers- Seeded and Chopped
- 1.5 Cups Chicken Broth
- 4 oz Can Chopped Green Chilies- Undrained
- 6 Slices Crisp Bacon
- 1 Tablespoon Minced Garlic
- 2 Tablespoons Dried Minced Onion
- 1 Tablespoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Chili Powder
- 1 teaspoon Paprika
- Salt and Pepper
- 1 Cup Sour Cream plus garnish
- Garnish- Sour Cream Avocado, Lime
Instructions
- Pour half of the jar of Salsa Verde into the bottom of a 6 quart slow cooker.
- Place pork steaks into the crock pot and top with peppers, bacon, butter and green chilies.
- Add spices and seasonings and top with remaining Salsa Verde.
- Cook on high for 4 hours.
- Shred pork with two forks- removing any bones and stir back into stew with 1 cup of sour cream.
- Serve as a stew in a bowl topped with garnish or serve with a slotted spoon into tortillas and top with garnish
Notes
- This recipe was inspired by (but a bit different from) one we found in Easy Low-Carb Slow Cooking.
- We like using our non-stick multi-cookers to make for easy clean up. We've made this in our Gem Multi-Cooker and our Ninja Auto-iQ.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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New to your site as of yesterday, 1/24/18. I love this recipe! Think I will make it for use in Enchiladas, adding some grated Monterey Jack cheese, and/or Cotija Cheese, crumbled and of course, chopped fresh Cilantro for garnish.
Can I substitute Mexican Crema for the sour cream or would it be too thin/loose??