We love green chile!!! And we have tried several different recipes. Then about 6 months ago, I was searching on my friend Danelle’s blog when I found her Chile Verde recipe and it inspired me. So here is our family’s take on Chile Verde, combining our favorite pepper the poblano pepper. This recipe is a perfect medley of pork tenderloin, two different kinds of chilies and sauces that make this a mouthwatering and winning combination, bringing you the best Chile Verde you will ever have.
Serve with my recipe for homemade Whole Wheat Tortillas: https://www.dashofsanity.com/2013/10/whole-wheat-tortillas/
- 1 (2 pound) pork tenderloin
- 2-3 tablespoons olive oil
- 1 medium onion, chopped
- 1 roasted poblano pepper, seeded and chopped
- 3-4 cloves garlic, minced
- 4 cups chicken broth
- 2 large (27 oz.) cans green chilies
- 1 (10 oz.) can green enchilada sauce (optional, my husband likes it without it)
- 1-2 tablespoons green Tabasco sauce (optional, adds some sweetness)
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/3 cup chopped fresh cilantro
Set the broiler on high and place the poblano pepper on a baking sheet and place in the oven. Turn it on occasion to until it is charred on all sides. Remove from heat and place in a glass bowl and cover. This will make it easier to peel away the skin.
Meanwhile heat 1-2 tablespoons olive oil in a large skillet over medium-high heat.
Cut pork tenderloin into 2 or 3 large chunks and season generously with salt and pepper.
Place pork in hot oil and sear on all sides until well browned. Remove pork and place in slow cooker.
Add onion and garlic to the skillet (adding more olive oil if necessary) and cook for 3-5 minutes, stirring to remove any browned bits from the bottom of the pan. Add onion mixture to the slow cooker with the pork.
Remove skin and seeds from the roasted poblano pepper and puree finely chop. Add the chopped poblano pepper to the slow cooker.
Add the chicken broth, as well.
Meanwhile, puree the 2 cans of green chilies, with juice, in a food processor or blender (you may have to puree one can at a time). Stir the flour, green enchilada sauce, Tabasco, 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, cumin and oregano into to the pureed chilies. Add to the slow cooker and cook on low all day, 6-8 hours. Remove pork from slow cooker and shred. Serve with sour cream, shredded cheese and tortillas.
My review: I love this recipe and I love the left overs even more! This makes great enchiladas the next day.
Kid’s reviews: This is too spicy for them, they love this with cheese, chips and sour cream. Me I like it plain!
Adapted from from my dear friend Danelle McCollum (no we’re not related) at Let’s Dish Recipes
Check her site out to get some more fabulous dinner and slow cooker ideas at www.letsdishrecipes.com