Crock-Pot Chili Verde
A hearty and flavorful Crock-Pot chili verde featuring tender pork tri-tip simmered in green enchilada sauce, perfect for comforting family dinners or gatherings with a tangy, savory taste.
Ingredients
- 2 to 2 1/2 lb. pork tri-tip, cubed
- 1 (22 oz.) can green enchilada sauce ⓘ
- 1 large red onion, sliced
Instructions
- Place cubed pork tri-tip in the crock-pot.
- Cover the tri-tip with water and cook on low for 6 to 8 hours.
- Drain the water from the crock-pot.
- Pour the green enchilada sauce over the cooked tri-tip.
- Cover and cook on low for another 30 to 45 minutes.
Tips & Substitutions
For added depth, consider browning the pork tri-tip in a skillet before adding it to the crock-pot. If you want a spicier kick, include diced jalapeños or a pinch of cayenne pepper. You can substitute the green enchilada sauce with salsa verde for a different flavor profile. This dish is fantastic in various Mexican recipes, so feel free to experiment with spices.
Serving Suggestions
Serve this Crock-Pot Chili Verde with warm tortillas or over rice to soak up the flavorful sauce. It pairs beautifully with calabasita (Mexican zucchini stew) and a side of black beans. Top with fresh cilantro, diced avocado, or a dollop of sour cream for an extra touch of flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through. This chili verde also freezes well; store in freezer-safe containers for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Chili Verde contains roughly 42 calories, with 1g protein, 10g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other cuts of pork for this recipe?
Yes, you can use other cuts like pork shoulder or pork loin. Pork shoulder will yield a more tender and flavorful result, while pork loin is leaner. Adjust cooking times accordingly, as different cuts may require varying amounts of time to become tender.
What can I do if the chili is too spicy?
If your chili verde turns out too spicy, you can balance the heat by adding a dollop of sour cream or plain yogurt when serving. Additionally, incorporating a bit of sugar or honey can help mellow the spiciness. Mixing in some cooked potatoes or beans can also dilute the heat.
Can I make this recipe ahead of time?
Absolutely! This chili verde actually tastes better the next day as the flavors meld. Prepare it in advance and refrigerate overnight. Simply reheat on the stove or in the crock-pot before serving. It’s perfect for meal prep or for entertaining guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).