With signs of autumn in the air, cooler temperatures and falling leaves, it’s not a bad time to rock the crock with this delicious green chile recipe. It’s one of my favorites, and it’s great to eat while tucking in near the fireplace on a cozy football afternoon or evening. It’s also not hard to make. Keep this recipe on hand for many fall and winter days!
2 14-oz. cartons chopped green chiles*, thawed if previously frozen
2 cups chopped onions or 1 10-oz. bag frozen chopped onions
1 can petite diced tomatoes, drained
1 teaspoon minced garlic**
Ground black pepper
Optional: 2 chicken breasts or ½ pork tenderloin
Line a slow-cooker/crock pot with a liner for easy clean-up. Place chicken breasts or pork tenderloin in the crock pot; cover and cook for 2-3 hours on high or 4 hours on low until meat starts to pull apart. Remove meat, discard the fat and liner.
Line the slow-cooker with a fresh liner. Layer one carton of chopped green chiles, one cup chopped onions, all of the diced tomatoes, garlic, remaining chiles, pepper, and remaining onions; place meat on the top. Cover and cook 2 hours on high or 3-4 hours on low until chile is bubbly and meat shreds easily. Remove meat to a cutting board and allow to cool for a few minutes. Using two forks, pull meat apart in opposite directions until shredded. Return meat to green chile and stir to combine. Flavor is much better the second day.
*You may opt for mild, medium, hot, or fire roasted chiles; I like to combine one mild and one medium. No additional salt is needed in this recipe since the chiles are already salted. **I keep and use a small jar of minced garlic in the refrigerator. I have not tried dried minced garlic or garlic powder in this recipe, so I cannot provide appropriate proportions.