Recipe Pork Verde Slow Cooker

Chile Verde Pork stars tender chunks of pork slowly simmered in a green chile sauce with classic Mexican herbs and spices. This is an easy version, made for showering liberally with your fave Tex-Mex toppings, serving over rice, or (if you live in our household) dunking with tortilla chips.

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The base for truly authentic chile verde pork calls for roasting tomatillos and an array of green chiles, such as jalapenos, poblanos, and/or Anaheim peppers (or, if you are lucky you can make hatch chile verde).

Cook And Savor

Once roasted, the vegetables are blended into a sauce, then simmered with chunks of juicy pork, until the meat is fall-apart tender.

The traditional roasting/blending is the slow, robust route (like the one I use for this incredible Green Chili recipe), and it is unquestionably delicious.

5 Star Review “I made it and it turned out great! I’m so glad you talked about the fact that short cuts can taste just as good as food that takes longer to prepare. I don’t want to be a snob when it comes to cooking. I just want to serve food that tastes great!” — Tina —

Pork Verde {in The Slow Cooker}

Pork chile verde can be thick or thin, depending upon how you’d like to serve it (over rice vs. inside tortillas, for example).

Since green enchilada sauce (like the one in The Well Plated Cookbook) and green salsa share many of the same ingredients as the verde sauce in chile verde pork, you can lean on store-bought versions of these two, landing dinner on the table in a fraction of the time.

If you’d like to make this recipe more authentic, you can follow the same recipe but use cubed pork shoulder or cubed pork butt instead.

Slow Cooker Pork Chile Verde Recipe

I used a store-bought enchilada sauce, but if you decide to make your own green enchilada sauce (good for you!) be sure to roast your tomatillos until they are well-browned and collapsing.

Trim and cut the pork up to 1 day in advance. Chop the carrots, onion, and garlic up to 1 day in advance. Refrigerate each in separate airtight storage containers.

Tuck leftovers into a flour tortilla for a tasty quesadilla, or pile them onto a bed of lettuce for a flavorful salad (this would be delicious with diced avocado and feta).

Slow Cooker Salsa Verde Pulled Pork

This chile verde recipe is on the thicker side compared to many, but if you’d like it even thicker, you can make a cornstarch slurry with some of the cooking liquid. Remove about 1 cup of liquid from the slow cooker, and whisk in 2 tablespoons of cornstarch. Pour the slurry into the slow cooker, stir, and let it thicken.

In a word, no. While their names are similar, pork tenderloin is even leaner than pork loin, so it cannot stand up to long, slow cooking times (make Instant Pot Pork Tenderloin instead). You CAN swap pork shoulder or pork butt, which are fattier and do well with slow cooking.

You’ll need a very, VERY large slow cooker (this recipe will fill up a 6-quart). If you have an 8-quart or larger, I would start by making 1.5 times the recipe.

Easy Slow Cooker Pork Chile Verde

This easy chile verde pork doesn't skimp on flavor! Pork slow simmered in a rich Mexican green sauce. Perfect over rice or for tacos.

Serving: 1 (of 10) without toppings Calories: 358 kcal Carbohydrates: 10 g Protein: 50 g Fat: 11 g Saturated Fat: 3 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 1 g Cholesterol: 138 mg Potassium: 1047 mg Fiber: 2 g Sugar: 6 g Vitamin A: 4574 IU Vitamin C: 9 mg Calcium: 37 mg Iron: 2 mg

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!Your slow cooker does all the hard work for you in this authentic New Mexican pork chile verde recipe. Hatch chiles are the star of this soup, but jalapeños can be used if needed!

Ingredient Crock Pot Pork Verde

If you can’t stand the heat, get out of the kitchen. I like to think that expression is applicable to this slow cooker Hatch chile verde recipe. This hearty dish features tender chunks of slow cooked pork, bathed in a killer spicy, zesty, verde sauce that’s made with roasted tomatillos, onions, and of course, Hatch chiles. It’s by far my favorite thing to do with these special chiles, which are grown in New Mexico’s Hatch Valley, and not always easy to come by. But when I am lucky enough to happen upon them, I jump at the chance to make this dish (and you should too).

Hatch chiles are versatile and an excellent balance of sweet and spice, and range from mild to extra hot. This easy homemade salsa verde sauce has a similar flavor profile to my totally delicious weeknight-friendly chile verde burritos, but instead of doing a quick sauce, we go full out here, making the sauce totally from scratch, and I promise you, it’s worth the extra effort.

Roasting your veggies is the key to making this sauce sing, as the slight char lends a depth of flavor that accentuates each ingredient’s inherent sweetness. Roasting the tomatillos also mellows the tartness or bitterness some folks find in these little cousins to the gooseberry.

Crock Pot Chile Verde

Roast your veggies. Slightly char the onion, garlic, and tomatillos. Carefully transfer the roasted veggies to a blender and pulse until smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed.

Brown the pork. Cut the pork into small bites, season it generously with kosher salt and pepper, and brown it in batches so you don’t overcrowd the pan. By using both olive oil and butter, I was able to raise the temperature to sear the pork rather than steam it (the combo results in a higher burn point).

Let the slow cooker work its magic. Then, the pork and salsa verde goes into a slow cooker to cook for a few hours until the pork is tender and its juices infuse the sauce with exactly the flavor we were looking for.

Slow Cooker Pork Chile Verde (just 10 Minutes Prep!)

Wait, no chicken broth? No liquidy salsa? NOPE! One of the rules of cooking anything in the slow cooker is that the juice you add will most likely be the same at the beginning of the cooking time as it will at the end. There’s no place for the liquid to evaporate since it’s covered the whole time. That’s why there’s no need for extra liquid in this recipe.

Yes, but you’d want to add about a cup of chicken stock to the chile verde and add more throughout the cooking process as needed. Use a heavy bottomed saucepan and keep the lid on the entire time this soup is simmering on your stovetop.

Yes, let it cool completely before freezing it in freezer-safe containers or bags. If you freeze this chile verde in medium-sized mason jars, you can reheat them one at a time any time you need an individual serving of soup.

Slow Cooker Salsa Verde Chicken Recipe

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #eats.

Your slow cooker does all the hard work for you in this pork chile verde recipe. Hatch green chiles are the star of this soup, but jalapeños can be used too!

Calories: 177 kcal | Carbohydrates: 8 g | Protein: 22 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 59 mg | Sodium: 289 mg | Potassium: 671 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 263 IU | Vitamin C: 31 mg | Calcium: 19 mg | Iron: 1 mg

Pork Chile Verde

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As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.SLOW COOKER PORK CHILI VERDE — Tender pork, slow cooked in a spicy chili verde sauce. Delicious on it’s own, or served with warm tortillas and a dollop of sour cream.

I’ve been wanting to make my own pork chili verde for a long time. But all the recipes I’ve come across seemed so complicated….requiring me to roast peppers and tomatillos and put in all kinds of time and effort.

Slow Cooker Pulled Pork Chile Verde

Until I discovered this Slow Cooker Pork Chili Verde! I figured there must be a way to make a great chili verde without all that work–and there is!

The secret, I think, is in searing the pork before placing it in the