The 4-Ingredient Chili Verde My Mom Made All the Time—Now I Make It, Too

During my childhood in Tucson, Mexican food wasn't just comfort food—it was everyday food. Tacos weren't reserved for Tuesday and tamales weren't just for Christmas (though no Christmas is complete without them). From tostadas to chiles rellenos, Mexican food was part of our regular weeknight dinner rotation. My absolute favorite was my mom's chile verde.

What Is Chile Verde?

This Mexican stew features cubes of slow-cooked pork simmered in a tangy tomatillo and green chile sauce. It's typically served with warm tortillas for sopping up the savory, brothy sauce, along with toppings like sour cream, shredded cheese, onions, and cilantro—perfect for building impromptu tacos with the tender pork. 

How My Mom Made the Magic Happen

My mom somehow managed to finish a full day of work, shuttle my brother and me to sports practice, music lessons, and dance classes, and still put a balanced, homemade meal on the table every night. Now, as an adult, I consider it a win if I manage to eat anything besides popcorn on the couch.

Recently, I asked her, "How did you do it?" She revealed her secret weapons: canned green enchilada sauce and the slow cooker. She'd toss chunks of lean pork tenderloin with the sauce in the slow cooker while we did our homework. Once the meat was tender, she'd scatter a handful of shredded Mexican cheese blend over the top, let it melt, and serve it up with warmed corn tortillas.

Part of the fun was the play-with-your-food element—we’d pile the pork, melty cheese, and sauce into tortillas, adding whatever toppings were around to build messy tacos at the table. When the meat was gone, we'd spoon up the chile-spiked broth left behind in our bowls and wipe them clean with the last bits of tortilla. It was impossibly flavorful and doable, and now it’s a weeknight staple in my own house.

The Leftover Lunch Power Move

Chile Verde only gets better with time, making it a top-tier next-day lunch. Let any leftovers cool to room temperature, then pack them into airtight containers and refrigerate for up to 4 days. By lunchtime, you’ll be happily heating up your slow-cooked pork while your coworkers pick at sad desk salads.

Bring a few warm tortillas or a scoop of rice to make it a full meal—and get ready for the “What smells so good?” office lunch envy.

Choosing the Right Enchilada Sauce

I grew up eating Las Palmas's medium heat green chile enchilada sauce, so I'm partial to it. Living in Boston, though, it's not always easy to find. My mom usually packs a couple cans for me in her checked luggage every time she visits! That's true love.

I've also had great success with the brands Hatch Select, Old El Paso, and La Preferida. You can use whatever is available at your local grocery, but expect a little variability. Some may be thinner than others—a quick stovetop simmer to thicken will do the trick—while others are milder or more acidic. Be sure to season to taste with salt before sprinkling the chile verde with cheese.

More Easy Slow Cooker Recipes

• Mississippi Chicken
• Easy Slow Cooker Chicken Chili
• Slow Cooker Chicken and Rice Casserole
• Slow Cooker Taco Soup