Rock the Crock with Delicious Green Chile Recipe

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. 


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