This flavorful chili verde recipe is the easiest pork green chili I have ever made. Simple spices and salsa verde create the complex flavors that make this one of the best Chile Verde recipes.
I’m a Colorado native who takes pride in her Chili Verde. It has to be flavorful, spicy, tangy, smokey, juicy, bright & delicious. Something I desire to be smothered on EVERYTHING. I grew up eating the best Chili Verde Colorado has to offer, so when I tasted this extremely simple Chili Verde Recipe, that tastes better than last years Chili Cookoff recipe, you can imagine my excitement!
This chili verde recipe is simply the easiest thing I’ve ever made in the Crock pot…. seriously. With only a few simple ingredients & some spices, the most technical part: making a roux at the end. I threw this together in a few minutes one morning not expecting it to be some of the best Chili Verde I’ve ever had!
What You Need:
- Pork Roast
- 16 oz jar of Salsa Verde (Seriously!)
- Chicken Stock (Divided)
- Spices- Chili Powder, Cumin, Garlic Powder, Onion Powder, Cayenne Pepper, White Pepper, Black Pepper
- Frozen Corn
- Roux- Flour, butter and olive oil.
Here’s what I did!
Cook the pork roast covered with spices in a crock pot, topped with a jar of salsa verde and some chicken stock all day until soft and shreddable.
After I shredded the pork, put it back in the crock pot with some frozen corn and let it continue to simmer.
Here’s the trickiest part: In a separate pot, make a roux with butter, oil and flour. Add chicken stock to create a creamy base for your Chili Verde.
Now, add this roux back to the crockpot and stir.
Add more chicken stock until you achieve your desired consistency.
Gluten Free?? Skip the roux and make a slurry of 2 tbsp cornstarch and 1/4 cup of water. Add this and all the chicken stock to the crock pot after shredding the pork and adding the corn.
This recipe is so versatile too! There’s definitely room to stretch this delicious pork, corn and salsa verde medley by adding more chicken stock, a can of Rotel or even a can a refried beans or black beans.
In Colorado, the word “smothered” refers to anything covered in Chili Verde. Here’s some of the exceptional ways to enjoy this recipe.
- “The Cure” at the Durango Diner- Hash browns smothered in chili verde, topped with eggs and cheese served with tortillas.
- “The Slopper” at Frankie’s in Colorado Springs- Open faced burger with fries, all smothered & topped with cheese.
- “Smothered Burrito” Like, everywhere in Colorado….. I think you can imagine….. 🤤
- “Chili Verde NACHOS”– YES PLEASE!
Can we talk about my favorite part of any meal? The extras, the essentials, the side kick.
- Cheese- obviously
- Sour Cream- or Greek Yogurt if you’re in my kitchen.
- Jalapeños- if you like extra heat
- HOT SAUCE- Tapatio or Chaluhlah ❤️
- Avocado- on everything
- Micro-greens (why not?)
- Cabbage – fresh and crunchy, full of antioxidants, pair well with….
- Cilantro and
- Extra Lime
- Diced Onions
- ……… am I missing anything?
- Corn Chips
- Corn Tortillas
- Flour Tortillas
- French Fries
- Cheeseburgers 🤷🏽♀️
Be Sure to Stash some for 💚 Breakfast – Nachos – Quesadillas – Burritos – Huevos Chile Verde! – Over Hashbrowns – On Baked Potato – Tacos – Taco Salad -Chili Verde Cheese Fries –
M⭕️RE Recipes to L⭕️VE:
- Crock Pot
- 4 lb pork roast
- 2 tsp ancho chili powder
- 2 tsp cumin powder
- ½ tsp cumin seeds
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp sea salt
- 16 oz salsa verde I used La Seniorita
- 4 cups chicken stock divided
- 1 cup frozen corn
- 4 tbsp butter
- 2 tbsp olive oil
- ¼ cup flour
- ¼ cup cilantro
- 1 lime
- Prepare a crock pot with cooking spray on low heat.
- Add pork roast and cover with spices and sea salt.
- Pour salsa verde over the roast.
- Add 2 cups of chicken stock.
- Cook on low for 5 hours or until tender enough to shred with a fork.
- Add frozen corn.
- In a seperate pot, heat butter & olive oil over medium low heat.
- Whisk in flour.
- Cook flour over medium low heat stirring constantly until slightly brown and fragrant.
- Add remaining chicken stock to flour roux and whisk to combine.
- Combine pork chili with roux and simmer for 1 more hour.
- Stir in cilantro & lime juice.