Featuring Crock Pot Pork Chile Verde and Chicken Posole Verde

I’ve made the chile verde several times and we like it. I have changed the recipe substantially to make it gluten free. It is adapted from yourhomebasedmom.com/slow-cooker-chili-verde. I added poblano and jalepeno peppers for the first time so we’ll see how that goes.

This is the first time for the Posole. It was okay but not great. Don’t think I’ll probably make it again. I roasted chicken quarters in the oven, used the chicken in the posole, and made a broth from the bones. It came from yummyhealthyeasy.com/chicken-posole-verde-recipe. Since it’s the first time I’m making it, I’m not really changing the recipe.

Crock Pot Pork Chile Verde (Original Recipe)
4-5 lbs. boneless pork shoulder or carnitas cubed
2 Tbsp olive oil
1/2 C onion chopped
3 tsp garlic minced
14 oz. green enchilada sauce
16 oz. salsa verde
4 oz. diced green chilies
28 oz. canned tomatillos diced
1/2 Tbsp cumin
1 tsp salt more to taste if needed
2 Tbsp cornstarch
1 C juice from slow cooker

My Version
7-8 lbs. boneless pork shoulder or carnitas cubed
2 Tbsp olive oil
1 large and one small onion chopped
garlic salt
La Victoria green taco sauce (whole bottle)
10 oz. diced green chilies (with liquid)
tomatillos diced (approx 3/4 lb. Should use more)
Poblano pepper (seeds removed and finely chopped)
Jalepeno pepper (seeds removed and finely chopped
salt more to taste if needed
2 Tbsp cornstarch
1 C juice from slow cooker

Heat oil in heavy pan.
Add in cubed pork and brown on all sides. (may need to do in more than one batch). Put in crock pot
Add onion and garlic and cook until onions begin to soften.
Put onion mixture into slow cooker.
Add in taco sauce, chilies, peppers, and tomatillos.
Add in cumin and salt.
Stir to combine.
Cover and cook on high for 3 hours
Reduce to low and cook for 4 hours.
An hour before done remove 1 C of liquid from slow cooker and combine with corn starch.
Put back into slow cooker, stir and allow to thicken for remaining hour.
Meat will be tender and pull apart easily when done.

And the Chicken Posole Verde

1½ lbs. boneless, skinless chicken breasts or thighs
8 cups low sodium chicken broth
2 poblano or pasilla peppers, seeded
2 jalapeños, seeded
1 lb. tomatillos
salt & pepper, to taste
1 bunch cilantro
1 Tbsp. dried Mexican oregano
2 (25-oz) cans canned hominy, mostly drained
Desired Toppings:
tortilla chips, queso fresco, cabbage, radishes, cilantro, avocado or lime juice

Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove and shred.
Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano and salt and pepper and blend until smooth. Add additional water or chicken broth if it’s too thick to blend.
Spray a pan with cooking spray and add the green salsa from the blender. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.
Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes.
Now add the shredded chicken and simmer for an additional 10 minutes. Serve in bowls and add your favorite garnishes. Enjoy!
Nutrition Information