Slow Cooker Pork Chili Verde

Enjoying a hearty, comforting dinner during a chaotic weeknight can many times feel impossible, but that is where the slow cooker can soon be your new best friend. This Slow Cooker Pork Chili Verde is the ultimate answer; it's a dump-and-go recipe that fills the kitchen with a cozy aroma and guarantees a warm, clean plate with no last-minute stress!

This green chili recipe has been our dinner-saver many times on the farm. It's a family favorite because it tastes like a labor of love, but really it requires very minimal effort. The magic happens as the pork shoulder slowly simmers in a fresh, vibrant green pepper sauce. It transforms a naturally tough roast into a tender, shreddable roast that the kids will devour in minutes.

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What is Slow Cooker Pork Chili Verde?

Slow Cooker Pork Chili Verde is a traditional Mexican-style stew made by slow-cooking chunks of pork roast in homemade green sauce, which is made from roasted tomatillos, poblano peppers, Anaheim peppers, and fresh cilantro. It is a popular recipe because the slow cooker breaks down the pork into the salsa, which results in a tender, shreddable meat that is savory, smoky, and mildly spicy.

Key Takeaways

• Prep in about 30 minutes, let the slow cooker do the rest!
• Made with real, fresh ingredients.
• Naturally gluten-free, easy to make for dietary restrictions.
• Deep flavors without overwhelming spice.
• Versatile to use as is, over rice, in tacos or tortillas.
• Tender, flavorful, and juicy texture.
• Easy to use for meal prep, store, and save throughout the week.

Ingredient Notes

Poblano Peppers: Mild peppers used to make the green sauce with a deep, earthy flavor.

Anaheim Peppers: Gives the chili a complex flavor without making it too spicy.

Tomatillos: They give the chili the signature tangy, bright color.

Chicken Broth: Broth provides the liquid needed to build the chili sauce.

Lime Juice: The lime juice cuts through the rich pork with a splash of acidity.

Cilantro: Adds a pop of fresh, herby flavor directly into the sauce.

Olive Oil: Used to enhance the flavor of the chili verde sauce.

Dried Oregano: Builds the pit-roasted flavor.

Salt: Enhances the flavor of the dish.

Black Pepper: Paired with the salt to enhance the flavor.

Smoked Paprika: Gives that smoky flavor without having to smoke the meat.

Garlic Powder: Enhances the overall flavor profile.

Pork Roast: Use a pork shoulder or pork butt for this recipe. This cut has the perfect amount of marbling to stay moist during the slow cooking phase.

How to Make Slow Cooker Pork Chili Verde

1. Preheat the oven to 400°F.
2. Roast the vegetables; place the poblano peppers, Anaheim peppers, and tomatillos on a large baking sheet. Roast for about 25 minutes, until softened and lightly charred.
3. Blend the sauce; add the roasted peppers and tomatillos to a blender or food processor along with the chicken broth, lime juice, cilantro, olive oil, oregano, salt, pepper, smoked paprika, and garlic powder. Blend until smooth.
4. Cut the pork roast into a few large chunks and place them in the slow cooker.
5. Pour the green chili sauce over the pork and stir gently to coat.
6. Cook on high for 4 hours or on low for 6–7 hours, until the pork is tender and easy to shred.
7. Use two forks to shred the pork directly in the slow cooker and stir everything together before serving.

Pro Tips for the Best Slow Cooker Pork Chili Verde

• Remove the papery husk from the tomatillos before roasting.
• Do not skip the roasting step; this is what will caramelize the tomatillos and create the deep, smoky flavor that will be the undertone for the dish.
• Use pork shoulder or pork butt and avoid more lean cuts like pork loin, which can dry out during the slow cooking phase.

• Use the excess green chili sauce to top the pork and rice before serving.
• If you want the meal to be spicier, add jalapeños or cayenne pepper to the recipe.
• Be sure to fully blend the sauce until smooth using a food processor.

Variations and Substitutions

• If you're in a time crunch, use 2 jars of high-quality store-bought salsa verde.
• Use regular paprika instead of smoked paprika if you do not have any on hand.
• Use boneless, skinless chicken thighs instead of pork. Remember, this will cook faster than pork, typically in about 4 hours on LOW.
• Use marbled chuck roast or stew meat cubes as a beef alternative to the pork.

Frequently Asked Questions

What to Serve with Slow Cooker Pork Chili Verde

Cilantro Lime White Rice

Pressure Cooker Brown Rice

Warm Flour or Corn Tortillas

Classic Refried Beans

Charro Beans Recipe

Toppings such as Avocado, Cotija Cheese, Lime Wedges, and Sour Cream

Storage and Reheating

Refrigerator

Store the leftover green chili in a sealed, airtight container for up to 4 days. The sauce keeps the shredded meat moist.

Freezer

Once cooled, add to a heavy-duty freezer-safe storage bag and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, transfer to a saucepan on the stove and heat on medium-high heat, stirring until warm. It can also be heated on a microwave-safe plate for 1-2 minutes.

This Slow Cooker Pork Chili Verde is made with real, fresh ingredients, turning dinner into a restaurant-style meal with no effort on your part. Throw everything into the crockpot this morning and come home to a wonderful, warm, flavorful meal for dinner!

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Slow Cooker Pork Chili Verde

Melissa Griffiths

This Slow Cooker Green Chili is packed with tender shredded pork simmered in a flavorful roasted tomatillo and green pepper sauce. It tastes like something you’d order at your favorite restaurant, but it’s surprisingly simple to make at home. The slow cooker does most of the work, leaving you with a rich, comforting meal that’s perfect for busy days.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings 8

Calories 45 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 3 poblano peppers
• 3 Anaheim peppers
• 6 tomatillos
• ½ cup chicken broth
• ¼ cup lime juice
• ½ cup fresh cilantro
• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 –3 pounds pork roast

Instructions

 

• Preheat the oven to 400°F.
• Place the poblano peppers, Anaheim peppers, and tomatillos on a large baking sheet. Roast for about 25 minutes, until softened and lightly charred.
• Add the roasted peppers and tomatillos to a blender or food processor along with the chicken broth, lime juice, cilantro, olive oil, oregano, salt, pepper, smoked paprika, and garlic powder. Blend until smooth.
• Cut the pork roast into a few large chunks and place them in the slow cooker.
• Pour the green chili sauce over the pork and stir gently to coat.
• Cook on high for 4 hours or on low for 6–7 hours, until the pork is tender and easy to shred.
• Use two forks to shred the pork directly in the slow cooker and stir everything together before serving.

Notes

• Be sure to remove the papery husks from the tomatillos before roasting.
• I love using a combination of poblano and Anaheim peppers because they give the chili lots of flavor without making it overly spicy. If you want more heat, you can add a jalapeño or serrano pepper.
• If you don’t have smoked paprika, regular paprika works just fine. The flavor will simply be a little less smoky.
• Pork shoulder or pork butt works especially well for this recipe because it becomes extra tender while slow cooking.
• The pork should shred very easily when it’s done cooking. The sauce keeps everything moist and flavorful.
• This green chili is delicious served over rice, in tortillas, with warm flour tortillas on the side, or topped with sour cream, avocado, cheese, or fresh cilantro.
• Leftovers store well in the refrigerator for up to 4 days and often taste even better the next day.
• You can also freeze leftovers in an airtight container for up to 3 months.

Nutrition

Calories: 45kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 0.3mgSodium: 418mgPotassium: 183mgFiber: 2gSugar: 3gVitamin A: 399IUVitamin C: 44mgCalcium: 19mgIron: 1mg

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