Add Preferred SourceHungry families have been making Slow Cooker Pork Chile Verde for decades. It’s one of those recipes that’s made a million different ways, but this is the way I learned it when I lived in Texas. It’s bold, meaty, and it’s practically a dump-and-go recipe. Made with budget-friendly pork, this easy Crock Pot recipe is a must-try!
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I’ve made my fair share of chile verde recipes, but this is my favorite recipe. It’s incredibly flavorful; the combination of green chiles, cumin, oregano, and a touch of cinnamon creates a deep, earthy base that complements the pork perfectly. The original recipe calls for a grocery list of ingredients, but my easy hack makes short work of this dish.
Slow Cooker Chile Verde is versatile enough to serve over grits, rice, or even tucked into tortillas for the ultimate comfort meal. Whether you’re feeding a crowd or just want to make a big batch for easy leftovers, this slow cooker chile verde hits all the right notes.
History
Slow Cooker Pork Chile Verde is a modern adaptation of a traditional Mexican dish, with roots dating back to the early 1900s. The original chile verde, or “green chili,” originated in central and northern Mexico, traditionally made with pork, tomatillos, green chilies, and spices. It gained popularity in the Southwestern United States, particularly in New Mexico and California, during the 1920s to 1950s, as Mexican cuisine became more integrated into American home cooking. The slow cooker version emerged in the late 20th century, especially in the 1980s and 1990s, as home cooks looked for convenient ways to prepare flavorful, slow-simmered dishes with minimal effort.
Ingredients
- Pork shoulder butt roast – Boneless. About 4 pounds, but a bit more is fine. Trim off excess fat.
- Onion – I cook with brown or yellow onions, but any kind of onion will do.
- Salsa verde – Use your favorite brand of green tomatillo salsa.
- Green chiles – You can use mild or spicy.
- Ground cumin – Adds warmth; measure carefully so it doesn’t dominate.
- Dried oregano – Mexican oregano works best here, but regular dried oregano is fine.
- Salt – I cook with kosher salt.
- Pepper – Freshly cracked black pepper has the best flavor.
- Chicken broth – Low- or no-sodium broth prevents the sauce from becoming too salty.
- Red pepper flakes – These are optional but a little bit of heat really transforms this dish. I will sometimes also use chipotle powder, or even add a diced jalapeno to the slow cooker.
- Ground cinnamon – A small amount adds depth without making the dish sweet.
- Cilantro – About 12 stems of cilantro, stems and leaves and all.
- Sour cream – Optional topping; I like to add it at the end so it keeps its creamy texture. Full-fat gives the best results.
How To Make Slow Cooker Pork Chile Verde
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by adding the chicken broth, chopped cilantro, chopped onion, diced green chilies, and salsa verde to the bottom of your slow cooker. Give it a gentle stir to combine everything evenly. I love using a silicone spatula here because it reaches the corners of the slow cooker without scratching it.
In a small bowl, mix together the cumin, oregano, salt, pepper, and a pinch of cinnamon.
Sprinkle this seasoning blend over the top and sides of your pork, then place the pork into the slow cooker on top of the liquid.
Cover and cook on low for 5 to 6 hours or on high for about 4 hours. You will know the pork is ready when it is tender enough to shred easily with a fork.
Carefully remove the pork and let it cool slightly. Skim off any excess fat from the cooking juices using a fat separator cup for a cleaner sauce. Shred the pork with two forks or a pair of meat shredding claws to make the job quick and easy.
Return the shredded pork to the slow cooker and stir it into the sauce. Let it warm through for 10 to 15 minutes. Finish by stirring in fresh cilantro and tasting to adjust the seasoning as needed.
Serve this chile verde with tortillas, rice, or your favorite toppings and enjoy a meal full of bright, zesty flavor.
Chef Jenn’s Tips
- Use pork shoulder for the best flavor and texture. If you use bone-in pork shoulder, it may take longer to cook.
- For more heat, add a chopped jalapeño to the mix.
- If you prefer a thicker sauce, remove the pork and reduce the sauce in a saucepan over medium heat for 10 minutes before adding the shredded pork back in. You can also thicken it with 1 tablespoon of cornstarch mixed with 2 tablespoons of water or broth.
Make It A Meal
Chile Verde pairs beautifully with hot cooked grits, but it’s also fantastic with white rice, warm flour tortillas, or even cornbread. For a balanced meal, serve it with a side of black beans, roasted sweet potatoes, or a crisp green salad.
Storage
Store any leftover chile verde in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. For longer storage, freeze in individual portions for up to 3 months. Thaw it overnight in the fridge and warm it through before serving.
Classic Slow Cooker Pork Chile Verde
Ingredients
- 3 – 4 pounds boneless pork shoulder butt roast
- 1 large onion chopped
- 16 ounces salsa verde
- 4 ounces green chiles chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon red pepper flakes crushed
- ⅛ teaspoon ground cinnamon
- ¼ cup fresh cilantro stems and leaves and all
- sour cream optional topping
- 1 cup chicken broth low or no-sodium added
Instructions
- Add the chicken broth, cilantro, chopped onion, green chilies, and salsa verde to the bottom of your slow cooker. Mix to combine.
- Mix the cumin, oregano, salt, pepper and cinnamon in a small bowl.
- Sprinkle the seasoning blend over the top and sides of the pork, then set it into the slow cooker.
- Cover and cook on low for 5 to 6 hours or high for about 4 hours, until the pork is tender and easy to shred with a fork.
- Remove the pork from the slow cooker and let it cool slightly. Skim off any fat from the cooking juices. Shred the pork using two forks.
- Add the shredded pork back to the slow cooker and stir it into the sauce. Let it heat through for another 10–15 minutes.
- Stir in the fresh cilantro and adjust the seasoning before serving.
Notes
Chef Jenn’s Tips
- Use pork shoulder for the best flavor and texture. If you use bone-in pork shoulder, it may take longer to cook.
- For more heat, add a chopped jalapeño to the mix.
- If you prefer a thicker sauce, remove the pork and reduce the sauce in a saucepan over medium heat for 10 minutes before adding the shredded pork back in. You can also thicken it with 1 tablespoon of cornstarch mixed with 2 tablespoons of water or broth.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
How much chicken broth?
Just 1 cup! Enjoy! ~Jenn