Friday, August 5, 2011

Green Chile!!

Many of you who know me have had my Green Chile and know that it is a coveted recipe of mine! However, I decided I would be nice and share it with you all!! Oh and this a crockpot recipe!! There is also a quick version which I will share at the end!

1 3lb pork or beef roast (most prefer pork but I'm a beef girl!)
1 large can LAS PALMAS green enchilada sauce
3 4oz cans diced green chiles
1 small yellow onion chopped
1/2 tsp Garlic salt
1/2 tsp Salt
1/2 tsp Pepper
1/8 tsp Cayenne pepper

Mix the onions, green chiles and salt and pepper and garlic salt in a bowl. I typically don't measure my spices but I wanted to give you a rough estimate. You may add more or less until it is to your liking! Place the roast in the Crock Pot and coat with onion mixture on top and sides. If you have all day to let the meat cook then set it on low. If you have 3-4 hours, set it to high.

Look at the texture!! YUM!!

I am a little snobby about certain brands of things. I ONLY use this brand (Las Palmas medium) when I use canned enchilada sauce! It has the best flavor in my opinion! I could eat it plain with a spoon! :)

After the meat has cooked for a few hours, shred it (or chunk it) to your liking. Then add the enchilada sauce and cayenne pepper. Cook until heated through and it thickens. IF it is not thick enough, I usually pull out a couple cup fulls of sauce, put it in a sauce pan, bring it to a boil and add some cornstarch mixed with cold water. Boil until desired thickness then add back to the Crock Pot. Be sure to taste it to make sure the flavor is to your liking. If not, add more spices!!

You may choose how you like to eat it! Captain Hunk likes his in a tortilla with cheese, topped with sour cream and salsa!

I like mine in a bowl with the cheese, sour cream and salsa mixed in. Then I scoop it with a tortilla! Either way, it is super delicious!!

When I was in high school and first started making this dish, I did not use the crock pot. I would use all of the same ingredients except the roast. Instead I would use raw beef chunks, cut them into small pieces and sautee them in a pan with the onions and green chiles. I would then add the sauce and all of the spices to the pan, bring it to a boil then add the cornstarch mixture (1 Tblspn cornstarch, 1 cup cold water) and boil until thick!! Super easy and fast way to make it but the meat won't be quite as tender as cooking it in the Crock Pot!

I hope you guys enjoy this recipe! If you try it, let me know how it turns out! :)



  1. I have used chicken before for those who are more american spin on mexican food. Not as amazing but still good. I kinda feel special already knowing a lot of your recipies;) I was wondering how you were going to share knowing that you dont really meassure stuff out! Lol. I think for sunday dinner we might have this now:)

  2. mmm its now in my recipe card box :D can't wait to try it soon!! thanks

  3. This is almost EXACTLY how I make mine (right down to the Las Palmas) only I just cook mine in the enchilada sauce to begin with.