Easy Crockpot Cheesy Chili Verde

5m
Prep Time
6h
Cook Time
6h 5m
Ready In


"My sister Chris makes this"

Original is 6 servings
  • Garnish

Nutritional

  • Serving Size: 1 (352.5 g)
  • Calories 413.5
  • Total Fat - 19.8 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 120.7 mg
  • Sodium - 1468.3 mg
  • Total Carbohydrate - 10 g
  • Dietary Fiber - 2.4 g
  • Sugars - 4.9 g
  • Protein - 49.1 g
  • Calcium - 214.2 mg
  • Iron - 2 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Cook on high for 6 hours.

Step 2

Shred roast.

Step 3

Top hot roast with cheese and sour cream.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose a roast that is boneless and skinless for the best results.
  • Look for salsa verde sauce or dip that is made with tomatillos for a more authentic flavor.

  • Replace pork roast with ground beef or turkey for a quicker cooking time. The benefit of this substitution is that it will reduce the overall cooking time, allowing you to have dinner ready faster.
  • Replace salsa verde sauce/dip with mild salsa for a less spicy dish. The benefit of this substitution is that it will reduce the amount of spice in the dish, making it more accessible to people who don't like spicy food.

Vegetarian Chili Verde Replace the roast with 2 cans of black beans and 1 can of corn, drained. Cook on high for 4 hours.


Vegetarian Chili Verde with Quinoa Replace the roast with 1 cup of quinoa, 1 can of black beans, 1 can of corn, and 1 can of diced tomatoes. Cook on high for 4 hours.


Cilantro Lime Rice: A flavorful and simple side dish that pairs perfectly with the cheesy chili verde. The bright citrus flavor of the lime complements the savory chili verde and the cilantro adds a freshness that ties the dish together.


Black Bean Salad: A light and fresh salad that is a great accompaniment to the chili verde. The black beans provide a protein-packed crunch to the salad, while the tomatoes, onions, and cilantro add a variety of colors and flavors. The lime juice and cumin add a zesty kick that pairs perfectly with the chili verde.




FAQ

Q: How long should I cook the roast?

A: Cook the roast on high for 6 hours.



Q: What temperature should the roast be cooked at?

A: The roast should be cooked at 350°F for the full 6 hours.

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Fun facts:

The salsa verde used in this recipe is believed to have originated in Mexico and is a popular accompaniment to many dishes.

Pork is a popular ingredient in many Mexican dishes, and is believed to have been brought to Mexico by Spanish explorers in the 16th century.