Easy Chile Verde

Traditionally, Chili Verde is made with chunks of pork shoulder slowly cooked in a roasted tomatillo and jalapeno sauce. I've made it several times using a variety of recipes. I didn't have a lot of time (imagine that), and wanted to throw the whole lot in the slow cooker, turn it on and be greeted at the end of the day with a fragrant house. It worked! Easy, simple ingredients, no pre-cooking and my slow cooker did all the work for me. Give this one a try and serve the pork in tacos, over rice and beans, or for a fun variation on nachos.

PS-for you purists out there, I realize my salsa verde is made with green tomatoes, not tomatillos. I'm okay with this! This is good salsa, and the flavor approximates the chile verde's I've had before, made in a more traditional fashion.

   Easy ingredients for my take on chili verde


Easy ingredients for my take on chili verde

Chili Verde


  • 2 pounds bone in country ribs
  • 16 ounces, jarred salsa verde (I used Herdez brand)
  • 6 cloves garlic, minced
  • 1 shallot, minced
  • 2 teaspoons kosher salt


Place all ingredients in slow cooker and stir. Set slow cooker on low heat for 9-10 hours. Remove pork from "sauce". Rest meat for 15 minutes, then shred or slice, as desired. Check for seasoning, and add additional salt, if needed. Sauce can be used, as is, or can be reduced and thickened.


Salsa Verde ingredients


Close up of my Chili Verde

Sausage and White Bean Crockpot Soup

This was a week just crying out for easy suppers. And, with the start of colder weather here in Asheville I went with a warm and hearty soup (plans for butternut squash turkey chili  later in the week).


I've been happy with the flavor and consistency of Smithfield's Kielbasa. I knew those flavors would play nicely with fire roasted tomatoes and cannellini beans. The beans and arugula went in shortly before dinner time to retain texture and brightness. The rest of the ingredients improved with their day-long stay in the crockpot.

This recipe can easily be doubled or tripled. Store leftovers in the fridge or freeze in individual serving containers for later in the winter.


Soup ingredients

Easy Sausage and White Bean Crockpot Soup

serves 4


  • 1 package Kielbasa or other pre-cooked sausage, cut into 1 inch chunks
  • 2 cups arugula or spinach, roughly chopped
  • 2 cups chicken broth
  • 1 can diced fire roasted tomatoes
  • 1 can cannellini beans, rinsed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste


In your slow cooker/crockpot, add the kielbasa/sausage, chicken broth, tomatoes, garlic powder, onion powder and smoked paprika. Cook on low for 8-9 hours.

30 minutes before dinner add the rinsed cannellini beans, stir. 10 minutes before dinner add the roughly chopped arugula or spinach, stir. Right before serving, check the seasoning level. I found I did not need to add salt, but depending on your sausage and chicken broth, you may need to add seasoning to taste.

Serve with crusty bread.