Blane’s Famous Chile Verde

Recipe Date: October 14, 2021
Difficulty: Easy
Measurements: Imperial (US)

Recipe by our Operations Manager, Blane Switzer, to pair with our 2018 Blend 33 for our October 2021 wine club release.


  • 4-6 lbs pork loin; if boneless 4-5 lbs, if bone-in, 5-6 lbs
  • 28 oz. green enchilada sauce (Blane uses Las Palmas)
  • 14.5 oz. can diced tomatoes, drained
  • 11 oz. diced green chilies, drained
  • 1 large onion, diced
  • 2 bell peppers, diced (Blane uses 1 red and 1 yellow)
  • 1 poblano pepper, diced
  • 2 limes
  • 2 jalapenos, chopped
  • 5 cloves of garlic, chopped
  • 1/2 can (about 3.5 oz.) El Pato Tomato Sauce
  • 1/4 cup El Pato Jalapeno Salsa
  • 1 tablespoon Taco Seasoning, divided in half (Blane uses McCormick)
  • Salt, to taste


  1. Oil large skillet to medium high heat
  2. Cut pork into 2 inch slabs
  3. Sprinkle both sides a 1/2 tablespoon of Taco Seasoning
  4. Brown meat, about 2 minutes on each side
  5. Coast bottom of Crockpot with about a third of the enchilada sauce
  6. Add browned pork to Crockpot
  7. Simmer tomatoes, chiles, peppers, onion and garlic in skillet, about 10-15 minutes.
  8. Pour vegetable mixture over pork in Crockpot and add both El Pato sauces and the remaining enchilada sauce.
  9. Top off with remaining 1/2 tablespoon Taco Seasoning and salt (Blane says 1 teaspoon is enough for him, but his dad would add more!)
  10. Cook on low in Crockpot for 8 hours, stirring every 2 hours.
  11. Shred meat and keep on the warm setting of the Crockpot until sauce is absorbed into the meat.
  12. Blane likes to serve as a burrito, placing the meat into a large flour tortilla, topped with onions and cilantro. He wants to stress the importance of PROPERLY folding the tortilla – ask him for a demo the next time he is your server!
  13. Enjoy with a glass of 2018 Blend 33.