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A plate of white rice topped with pieces of pork in a green chile sauce, with green chiles and another plate of the same dish in the background.

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
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Calories 45 kcal

Ingredients
  

  • 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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