Crock Pot Chile Verde Pork

This Crock Pot Chile Verde Pork is a spicy and tender recipe, which includes pork shoulder and roasted tomatillos. It’s a no-fuss take on the classic, ready in about 9 hours and 20 minutes.

Crock Pot Chile Verde Pork Ingredients

• 3 lbs. pork shoulder, trimmed and cubed
• 2 Tbsp. cooking oil (approximate amount)
• 2 Tbsp. all-purpose flour
• 2 poblano peppers
• 2 Anaheim peppers
• 2 jalapenos
• 4 garlic cloves
• 6 tomatillos, husks removed
• 1 large white onion, peeled and quartered
• 1 bunch cilantro, bulk of stems removed
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 1 cup chicken broth

How To Make Crock Pot Chile Verde Pork

1. Roast the vegetables: Preheat oven to 450°F. Place peppers, tomatillos, garlic, and onion on a baking sheet. Roast 20–25 minutes until charred, then let cool slightly.
2. Blend the salsa: Add roasted veggies to a blender, place cilantro on top, and pulse until you reach desired texture. Add a splash of chicken broth if needed for blending.
3. Coat and brown the pork: Toss cubed pork with flour. In a skillet over medium-high heat, heat oil and brown the pork on all sides in batches if needed.
4. Assemble in slow cooker: Add browned pork to the slow cooker. Pour salsa over the top, then add salt, pepper, cumin, oregano, and chicken broth. Stir to combine.
5. Cook low and slow: Cover and cook on LOW for 9 hours without opening the lid.
6. Serve: Spoon over tortillas and add desired toppings.

Recipe Tips

• Is this recipe spicy?
  Yes, it’s around an 8 out of 10 on the heat scale. To mellow it out, serve with rice, cheese, or sour cream.
• How to make it milder:
  Swap jalapenos and poblanos for green bell peppers to reduce the heat.
• How to make an easy version:
  Use two 16-ounce jars of salsa verde in place of fresh veggies if you’re short on time.
• How to thicken the sauce:
  Stir in a cornstarch slurry (2 Tbsp. cornstarch + 2 Tbsp. cold water) and cook for 15 more minutes.

What To Serve With Chile Verde Pork

This flavorful pork dish pairs well with:

• Warm flour or corn tortillas
• Spanish rice or cilantro lime rice
• Refried or black beans
• Mexican street corn
• Avocado slices or guacamole

How To Store Chile Verde Pork

Refrigerate:
Store in an airtight container for up to 4 days. Reheat on the stove or microwave.

Freeze:
Freeze in portioned containers for up to 3 months. Thaw overnight and reheat thoroughly before serving.

Chile Verde Pork Nutrition Facts

• Calories: 218
• Carbohydrates: 6g
• Protein: 23g
• Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 75mg
• Sodium: 278mg
• Potassium: 493mg
• Fiber: 1g
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in an Instant Pot?
Yes, brown the pork using the sauté setting, then pressure cook on high for 40 minutes with a natural release.

Why is my sauce too thin?
Use the included flour or add a cornstarch slurry to thicken it to your liking.

Can I use pork loin instead of shoulder?
Yes, but pork loin is leaner and may be slightly less tender after long cooking.

How to adjust for fewer servings?
Halve all ingredients and reduce cooking time slightly, checking tenderness at 7–8 hours.

Try More Recipes:

• Crock Pot Carolina Pulled Pork
• Crock Pot Bourbon Pulled Pork
• Crock Pot Boneless Pork Ribs