Slow Cooker Pork Chile Verde
This Slow Cooker Pork Chile Verde has been a go-to comfort meal for years. Everyone has their version, but this is how I learned it back in Texas. It’s simple, bold, and perfect for busy days. It’s also packed with flavor and made with affordable pork, making it a great option for weeknight dinners or meal prepping.
The flavors come together with a blend of green chiles, spices, and salsa verde. There’s a hint of cinnamon that adds unexpected depth, and the whole thing is effortless thanks to the slow cooker. Serve it over rice, grits, or wrap it in tortillas; it works every time!
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
- Chicken broth – Low or no-sodium added.
- Dried oregano
- Salt
- Pepper
- Red pepper flakes
- Ground cinnamon
- Cilantro – About 12 stems of cilantro, stems and leaves and all.
- Sour cream – Optional, for topping.
How To Make Slow Cooker Pork Chile Verde
- Pour chicken broth, chopped onion, green chiles, salsa verde, and half the cilantro into the base of your slow cooker. Stir to combine.
- Mix together cumin, oregano, salt, pepper, and cinnamon.
- Season the pork by rubbing the spice mix over all sides, then place the pork directly into the slow cooker.
- Cover and cook on low for 5–6 hours or on high for about 4 hours, until the pork is fork-tender.
- Transfer the pork to a plate or cutting board to cool slightly. Skim off any excess fat from the top of the sauce.
- Shred the pork using two forks, then return it to the slow cooker and stir it into the sauce.
- Let everything warm through for another 10–15 minutes. Finish by mixing in the remaining fresh cilantro and adjusting the seasoning to taste.
Step-By-Step Process
Chef Jenn’s Tips
- Pork shoulder is the best cut for this recipe, boneless or bone-in. Just note that bone-in may take longer to cook.
- Want more heat? Toss in a diced jalapeño.
- To thicken the sauce, either simmer it on the stove for 10 minutes or mix 1 tablespoon cornstarch with 2 tablespoons water and stir that in.
Recommended
Make It A Meal
Serve it with grits, white rice, or wrapped in tortillas. It also goes great with black beans, roasted veggies, or a fresh salad.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove. For longer storage, freeze in portions for up to 3 months. Let thaw in the fridge overnight and reheat when ready to serve.
Slow Cooker Pork Chile Verde
Add Preferred SourceIngredients
- 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
- Pour chicken broth, chopped onion, green chiles, salsa verde, and half the cilantro into the base of your slow cooker. Stir to combine.
- Mix together cumin, oregano, salt, pepper, and cinnamon.
- Season the pork by rubbing the spice mix over all sides, then place the pork directly into the slow cooker.
- Cover and cook on low for 5–6 hours or on high for about 4 hours, until the pork is fork-tender.
- Transfer the pork to a plate or cutting board to cool slightly. Skim off any excess fat from the top of the sauce.
- Shred the pork using two forks, then return it to the slow cooker and stir it into the sauce.
- Let everything warm through for another 10–15 minutes. Finish by mixing in the remaining fresh cilantro and adjusting seasoning to taste.
Notes
Chef Jenn’s Tips
- Pork shoulder is the best cut for this recipe—boneless or bone-in. Just note that bone-in may take longer.
- Want more heat? Toss in a diced jalapeño.
- To thicken the sauce, either simmer it on the stove for 10 minutes or mix 1 tablespoon cornstarch with 2 tablespoons water and stir that in.
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.
