Chili Verde Recipe

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Chili Verde

Joanna Beck


This is a spicy dish that can be made on the stove or in the crock can be a little on the spicy side, but is yummy during the winter and fall season. Also it is a good meal for those on a budget, it freezes well if you wanna make big batches...hope your family loves it as much as mine.

pinch tips: Slow Cooker/Crock Pot Hints





1 Hr


2 Hr


6 can(s)
ro-tel (regular or hot)
1 large
boston butt roast or pork loin
3 clove
crushed garlic
2 large
poblanos seeded and chopped
2 tsp
1 bunch
cilantro, fresh
2 large
red onions
larger burrito size flour tortillas
mexican blend shredded cheese
salt and pepper to taste

Directions Step-By-Step

cut up butt roast of pork or pork loin and sear off with onions in a heavy skillet, transfer to large sauce pan or crock pot add all other ingredients to pan add water to just cover the meat and allow to simmer fork several hours until the meat is fork tender.
Serve inside tortillas, add more on top then smother with cheese. Also I have found that the addition of refried beans inside the tortilla is quit good, and my friend started using whole chickens instead of pork....also very good.

About this Recipe

Course/Dish: Other Soups, Pork, Chili
Other Tags: Quick & Easy, Healthy
Hashtags: #roast, #butt, #BOSTON, #ro-tel