Slow Cooker Pork Chili Verde.
Oh my gosh, you guyssssss. THIS PORK!
This chili verde pork. In the slow cooker. Is absolute heaven. All broken sentences necessary. Trust me!
In some attempts to find some new favorite slow cooker meals before the baby comes and to answer your requests for MORE slow cooker meals, I’ve tried a bunch of new dishes and had quite a few fails. This pork is ranking super high on our list right now. Slow cooker macaroni and cheese? Um, totally is not. I swear that I’ve tried out five or six different recipes for it and it turns into sticky gross glue in the slow cooker and is a mess.
Enough about that though. Let’s talk about the pork!
Oh and side note: I think you could totally make this with chicken or beef too. It’s TOPS.
We ate this pork for so many different meals for about four days straight. It was that good. We had it in tacos, on salads, on sandwiches, even with breakfast. The taste was just so unreal. A little bit spicy (but not much since I’m a baby and remove most of the pepper seeds) and so ridiculously full of flavor. The depth of flavor is incredible.
And, um, isn’t that green color just so pretty?!
I based this recipe off of one that I found on the kitchn and it was pure perfection. It was super easy too because the first time I made it, I just threw it in the slow cooker over night! Blend everything and pour it over the pork shoulder. It’s embarrassingly easy.
In true Jessica-fashion, I had to make it just a bit more high-maintenance than usual and charred the poblanos, jalapeños and even the tomatoes a bit before blending. Living for that smoky, charred flavor!
It’s amazing served over rice alone.
Of course I love it most when throw in a charred tortilla and topped with crumbly queso fresco.
Or when eaten straight out of the slow cooker!
It’s divine. Add, like, three margaritas and you’re set.
Slow Cooker Pork Chili Verde
- 1 tablespoon vegetable or canola oil
- 3 pounds pork shoulder cut into chunks
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 pounds tomatillos skin removed and halved
- 1 sweet onion halved
- 2 anaheim chiles
- 2 poblano peppers
- 1 jalapeño peppers
- 4 garlic cloves
- 1 cup fresh cilantro leaves
- jasmine rice if desired
- charred corn tortillas
- fresh cilantro
- sliced jalapeños
- lime wedges
- I find the flavor is best when the pork is seared first. My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the pork roast with the salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker.
- At this point, you want to roast or broil the tomatillos, onions and peppers. I have a gas stovetop so I roast them over an open flame! I roast the tomatillos, the onions, the chilis and peppers until they are a charred. I throw them all in a bowl and let them cool slightly. Peel the peppers and chilies and remove the seeds (I do!). Add the tomatillos, onions, chilies and peppers to the blender. Add in the garlic and the cilantro. Blend until the mixture is pureed.
- Pour the mixture over the pork in the slow cooker and cook for 8 hours over low heat.
- After 8 hours, the pork will easily shred with kitchen tongs or forks. My favorite way to serve this is either over rice or in charred tortillas as tacos. Add on some fresh cilantro, avocado, sliced jalapeños and lime spritzes.
Did you make this recipe?
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I appreciate you so much!
I think this is a totally acceptable way to eat more greens.
28 Comments on “Slow Cooker Pork Chili Verde.”
I usually don’t have good luck with pork, it’s just not my thing, (I worked in seafood for many years)
, but for you and the yummy looking pictures, I will give it a try………again.
Boy, I could tell you of my Christmas pork fiasco!
thanks so much alicia! i can’t even imagine. i’m all about the slow cooker when it comes to pork!
One suspect ingredient, but has never failed. Even reheats well. It take a less time me than stay yes, but I have am overachieving slow cooker.
thank you thank you!
OH for the love! Why does my phone autocorrect like English is not it’s first language???
The only thing (so far) I haven’t hated out of a slow cooker has been The Pioneer Woman’s slow cooker mashed potatoes. They are beyond fabulous and I LOVE that I don’t have another pot on the stovetop on a holiday.
hahahaha i love that! i might be utilizing that recipe this thanksgiving!
honestly; it’s amazing. You hardly have to check on them, can make them as lumpy/smooth as you want, the chicken broth adds phenomenal flavour, and I love love love that you can put them in the corner, cook them, and they can stay warm right till dinner. We did it last year for Christmas and it was seriously the best.
I use Pork Tenderloin, (shrink wrapped)
Cut into 1.5-2″ cubes, season salt, pepper, red pepper seeds.fry up with 2-3 cans diced green chilis juice and all, too done, 1/4. -1/2cup of flour, mix, looks gross, over heat, add, 3 cups of water, or chicken broth, garlic powder, and addtional green chilis.. summer untill rice is done.
Add TLBS green chili’s to rice..
Can add onions to pork..
Serve over rice, or build a burrito..
On mine, I do it on the stove,
I notice that you mention “tomatoes” in the Directions section a few times… Did you mean tomatillos???
Anywhooooo, this looks amazing and is certainly taking a spot on next week’s menu!
gah! i did! haha thank you, i fixed it. :)
Girl. Pregnancy Brain. The struggle is real (and weird).
hahaha seriously! i was like… did i actually write that or was it autocorrect?! BAHAHA.
The way to my heart is via shredded slow cooked pork butt. Honestly, top 10 on my food list. I want to stuff this into taquitos and dip in quseso, and make a big pan of sheet pan nachos!
i could not agree more!
A close friend swears by this crockpot mac’n’cheese recipe: https://www.tasteofhome.com/recipes/potluck-macaroni-and-cheese
Said friend (1) doesn’t cook the pasta — just tosses it straight in and lets it cook through and (2) stirs about once every half hour to keep the edges from burning.
Maybe not for you if you avoid processed foods (i.e., Velveeta), but definitely a solid recipe!
interesting!!! i’ve always tried to make it without velveeta but i know that is probably key.
This looks amazing! I bet charring the tomatillos, peppers and chilies really adds to great flavor. Do you have a preferred brand of corn tortillas? I’m always disappointed in the quality I find in stores near me.
Any advice on making this with chicken?
Love chili verde- curious why none of the recipes I’ve seen call for celery. I usually dice up a stalk. Completely softens in the crock pot.
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I have this in the slow cooker now! I am making it for my husband’s birthday. We live in Denver and he LOVES pork green chile, it’s a huge thing here. Wow as I type this I am thinking about how much I like the font for this comment…ANYWAYS….I bought a bone-in butt and cut the pork off the bone, then I put the bone in the pot to sear after my 2 rounds of pork. Then I put my sauce into that pot to get the juices off the bottom, and poured it into my crockpot. SO EXCITED AAAHHH. Thanks for the recipe!
wait wait wait.. your slow cooker SEARS the meat for you?! what kind of slow cooker do you use? that is fabulous!
also this looks *delish* and i must try this immediately.
yes! i use this cuisinart one, it’s absolutely amazing: https://www.amazon.com/dp/B0053WRWX8/ref=asc_df_B0053WRWX85247257/?tag=hyprod-20&creative=394997&creativeASIN=B0053WRWX8&linkCode=df0&hvadid=167141308073&hvpos=1o4&hvnetw=g&hvrand=11637495477756161386&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9006116&hvtargid=pla-313332387006
thank you, thank you! adding this to my wish list IMMEDIATELY.
Baby day plus 1, right? What a blessed time in your life you are living!
A question, if you can; the recipe says 8 hours on low. Is low needed to develope the recipe and tenderness of the meat or can I do say 6 hours on high?
I am to the part of roasting the veggies right now so hope you happen to be looking for something to do so I can get an answer sooner rather than later….or if someone else reading this knows…HELP PLEASE! 😘
Putting this on the menu ASAP! Did you use a boneless or bone-in pork shoulder? Thanks!