Comments on: Slow Cooker Chile Verde

By: Sarah Olson

Sarah Olson — Sat, 31 Jan 2026 01:22:08 +0000

In reply to Brandy Bryan. I do not. You can if you want.

By: Brandy Bryan

Brandy Bryan — Fri, 30 Jan 2026 23:41:55 +0000

Do you de-seed the peppers?

By: Robin

Robin — Thu, 29 Jan 2026 01:47:24 +0000

Great recipe! Followed the instructions to the letter, and it was fantastic. Thank you for sharing.

By: Sarah Olson

Sarah Olson — Mon, 26 Jan 2026 03:59:12 +0000

In reply to Kenneth Niemeier. I leave them. If you want it less spicy, remove them.

By: Kenneth Niemeier

Kenneth Niemeier — Sun, 25 Jan 2026 20:44:38 +0000

Are the seeds left in the peppers after roasting when they are placed in the blender, or taken out?

By: Anna in IL

Anna in IL — Fri, 05 Dec 2025 13:42:00 +0000

I couldn’t find the Anaheim chiles at my grocery but used more poblano and jalapenos and this was terrific. Spicy but not overly and it tastes even better the next day!
I only cooked mine for 7 hours but was really good about not opening my slow cooker. Tender pork and enough sauce to work well with my rice.
Thanks for another awesome recipe.

By: Carmen

Carmen — Fri, 22 Aug 2025 22:52:58 +0000

Everyone really enjoyed this recipe I did add Hatch Chili and delicious Not spicy at all
Thank You

By: Sarah Olson

Sarah Olson — Mon, 11 Aug 2025 16:13:52 +0000

In reply to Phil. One cup, the full recipe is in the recipe card above.

By: Phil

Phil — Sat, 09 Aug 2025 06:26:53 +0000

Question: how much chicken stock?

By: Sarah Olson

Sarah Olson — Mon, 21 Jul 2025 21:18:29 +0000

In reply to Lexi. I love your tips, thank you!

By: Lexi

Lexi — Mon, 21 Jul 2025 21:07:05 +0000

This is one of my favorite recipes! Recently I have been turning these into enchiladas. I just add sour cream to the salsa verde, and use it as the enchilada sauce. So good! I’ve also tried it in the instant pot and have had good results. High pressure for 45 minutes. 20-minute release time.

By: Sarah Olson

Sarah Olson — Thu, 29 May 2025 16:16:01 +0000

In reply to Nathan. I personally would add lime just before serving (just the juice of one lime).

By: Nathan

Nathan — Thu, 29 May 2025 16:05:10 +0000

In reply to Nina. 2 lbs of lime juice? And when did you add it?

By: Nina

Nina — Sat, 17 May 2025 02:00:51 +0000

I have made this recipe many times. It was good but not super. This time I added lime juice while cooking the chile verde. It made the difference. It was perfect. 2 lbs of lime juice to the salsa.
I have used stove top as well as slow cooker. Perfect either way. I cooked it for 3 hours on the stove stop. Thank you for the recipe.

By: Sarah Olson

Sarah Olson — Tue, 15 Apr 2025 00:19:20 +0000

In reply to Doreen. I would add them the last hour

By: Doreen

Doreen — Mon, 14 Apr 2025 14:51:32 +0000

Can I add a can of white beans? If so when would I add them?

By: Anonymous

Anonymous — Sat, 15 Mar 2025 18:54:42 +0000

This is a great meal prep recipe. It wasn’t quite spicy enough for me so I substituted the jalapeños for Serranos, and it turned out just right.

By: miranda eskelson

miranda eskelson — Sat, 08 Mar 2025 01:52:13 +0000

This was so delicious!

By: J

Tue, 25 Feb 2025 00:33:06 +0000

I’ve made this many times, and it turns out perfect every time.

By: Judy N

Judy N — Sun, 16 Feb 2025 02:31:16 +0000

This is the best chili verde I’ve made that tastes like our favorite restaurant’s. It’s in regular rotation at our home.