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    You are in: Home / Mexican / Super-Easy Crock Pot Chile Verde Recipe
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    Super-Easy Crock Pot Chile Verde

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on August 16, 2008

      This may be ridiculously simply but it is also ridiculously delicious. My husband said give it 10 stars. Followed recipe except I used a pork tenderloin. We made soft tacos with the meat but could be a filling for a variety of mexican fare. Thanks for a great recipe.

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    • on September 21, 2008

      Easy and delicious! I did kick it up a little with about 1/4 cup of sliced jalapenos from a jar. That was just enough heat for us. DS rolled his up in a tortilla with Cheddar cheese and sour cream. I was thinking this mixture would be awesome in a chimichanga. Thanks for sharing. *Made for Fall PAC 2008*

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    • on July 15, 2011

      Wow, this was great! Just made this tonight and my kids ate all that was given to them! My husband said this was a bomb dinner, and we will be putting this into our rotation! Thanks for a great recipe! I made as said, only I also used pork tenderloin, about 3.77 lb. Super easy and super delicious! I also made homemade whole wheat tortillas from another recipe on here. Yum!

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    • on April 21, 2011

      This was ridiculously easy and verrrrrrrrry tasty! I used a 3.5-pound pork roast and put it on low for 10.5 hours and it still turned out wonderful. I will definitely make this again. Thank you for sharing!

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    • on February 04, 2009

      This IS super easy and also delicious! It was great in tacos, as well as plain with beans, rice and tortillas. This could easily feed ten with all the side items. I am sure this would work equally well with chicken, and look forward to trying that sometime too!

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    • on December 08, 2008

      "Super-Easy" is definately the right way to describe this dish! I was planning on being away more than 6 hours so started the crockpot on high for 1 hour and then turned it down to low for an additional 8 hours. The pork shredded easily and was moist and flavorful. I used mild green enchildada sauce which resulted in lots of flavor but not too much heat. This worked out well for our family because it was mild enough for some of us and was spiced up by the heat lovers in the family. We made taquitos by rolling it up into corn tortillas as in Shredded Pork Taquitos - using the guacamole and sour cream as you suggested. Yum!! So easy and flavorful. Thanks One Happy Woman.

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    • on September 09, 2008

      YUM! This was excellent in tacos with sour cream. I added a little green taco sauce into the crock pot too. Boyfriend said he wants it in a burrito next time, so I will try it that way next time. Definitely a keeper, so easy and so yummy! Thanks!

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    Nutritional Facts for Super-Easy Crock Pot Chile Verde

    Serving Size: 1 (305 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 429.5
     
    Calories from Fat 276
    64%
    Total Fat 30.6 g
    47%
    Saturated Fat 10.6 g
    53%
    Cholesterol 107.4 mg
    35%
    Sodium 931.6 mg
    38%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 9.0 g
    36%
    Protein 25.7 g
    51%

    The following items or measurements are not included:

    lemon pepper

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