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A bowl of white rice topped with chopped herbs, served with shredded meat in green sauce, garnished with radish slices, jalapeño, and a lime wedge.

Slow Cooker Pork Chile Verde

Chef Jenn
This Slow Cooker Pork Chile Verde is packed with bold, zesty flavor thanks to tomatillos, green chiles, garlic, and tender chunks of slow-simmered pork shoulder. It’s the perfect hands-off recipe for a comforting, crowd-pleasing meal that can be served over rice, in tacos, or with warm tortillas.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner, Main Course
Cuisine Mexican, Southwestern
Servings 6 servings
Calories 146 kcal

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
 

  • 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

Serving: 1servingCalories: 146kcalCarbohydrates: 9gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 43mgSodium: 1037mgPotassium: 487mgFiber: 1gSugar: 6gVitamin A: 559IUVitamin C: 7mgCalcium: 25mgIron: 1mg

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.

Keyword crockpot pork, green chile pork, Mexican pork stew, pork chile verde, slow cooker chile verde
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