Slow Cooker Pork Chile Verde
Add Preferred SourceWhen you want a meal that’s easy to prepare but full of rich, bold flavors, Slow Cooker Pork Chile Verde is the perfect choice. This dish brings together tender, slow-cooked pork with a tangy tomatillo and green chile sauce, all made effortlessly in a crockpot. It’s big, bold and loaded with Southwestern flavors!
With warm spices like cumin, oregano, and a hint of cinnamon, the flavors deepen as the pork slowly simmers, resulting in a dish that’s both comforting and versatile. Serve it over rice, grits, or wrap it in tortillas for a satisfying meal. Whether you’re cooking for a crowd or meal-prepping for the week, this recipe delivers every time.
Ingredients
- Pork shoulder butt roast – Boneless. About 4 pounds but a bit more is fine.
- 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.
- Spices: Ground cumin, dried oregano, salt, pepper, red pepper flakes, ground cinnamon.
- Chicken broth – Low or no-sodium added.
- Cilantro – About 12 stems of cilantro, stems and leaves and all.
- Sour cream – Optional, for topping.
How To Make Slow Cooker Pork Chile Verde
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the salsa verde, chicken broth, green chiles, chopped onion, and half of the cilantro to the slow cooker, stirring to combine. This creates a flavorful base for the pork as it cooks.
In a small bowl, mix the cumin, oregano, salt, pepper, cinnamon, and red pepper flakes. Rub the seasoning blend evenly over the pork, then place the pork on top of the salsa mixture in the slow cooker.
Cover and cook on low for 5–6 hours or on high for about 4 hours, until the pork is very tender and easily shreds when pulled with a fork. The internal temperature should reach 195–205°F for ideal shredding texture.
Carefully remove the pork and let it rest for 5 minutes. Skim any excess fat from the surface of the cooking liquid, then shred the pork into bite-sized pieces using two forks.
Return the shredded pork to the slow cooker and stir it into the sauce. Let it warm through for 10–15 minutes, then stir in the remaining fresh cilantro, adjust the seasoning if needed, and serve hot with your favorite sides.
Chef Jenn’s Tips
- Use pork shoulder for the best balance of flavor and tenderness. Bone-in pork shoulder works too, but may require a longer cooking time.
- Like it spicier? Add a diced jalapeño to the slow cooker.
- Prefer a thicker sauce? Transfer the sauce to a pan and simmer over medium heat for 10 minutes. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of water or broth, then stir it into the sauce before returning the pork.
Make It A Meal
Pork Chile Verde is incredibly versatile and pairs well with a variety of sides. Serve it over warm grits for a Southern-style twist, white rice for a classic combination, or tuck it into flour tortillas for tacos or burritos. Cornbread also makes a hearty and satisfying accompaniment. To complete the meal, consider adding black beans, roasted sweet potatoes, or a crisp green salad.
Storage
For storage, keep any leftovers in an airtight container in the refrigerator for up to four days. When ready to enjoy, reheat on the stovetop over medium heat or in the microwave in short intervals. For longer storage, freeze in portions for up to three months, then thaw overnight in the fridge before reheating.
Slow Cooker Pork Chile Verde
Ingredients
- 3-4 pounds boneless pork shoulder or butt roast
- 1 large onion chopped
- 16 ounces salsa verde
- 4 ounces green chiles chopped
- 1 cup chicken broth low or no-sodium added
- 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
Instructions
- Pour the salsa verde, chicken broth, green chiles, chopped onion, and half of the cilantro into the slow cooker. Stir to combine.
- Mix the cumin, oregano, salt, pepper, cinnamon, and red pepper flakes.
- Rub the seasoning blend all over the pork, then place it into the slow cooker on top of the salsa mixture.
- Cover and cook on low for 5 to 6 hours or high for about 4 hours, until the pork is tender and easily shreds with a fork.
- Remove the pork and let it rest slightly. Skim any excess fat from the cooking liquid. Using two forks, shred the pork into bite-sized pieces.
- Return the shredded pork to the slow cooker, stirring it into the sauce. Let it warm through for an additional 10–15 minutes.
- Stir in the remaining fresh cilantro, adjust seasoning as needed, and serve with your favorite sides.
Notes
Chef Jenn’s Tips
- Use pork shoulder for the best balance of flavor and tenderness. Bone-in pork shoulder works too, but may require a longer cooking time.
- Like it spicier? Add a diced jalapeño to the slow cooker.
- Prefer a thicker sauce? Transfer the sauce to a pan and simmer over medium heat for 10 minutes. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of water or broth, then stir it into the sauce before returning the pork.
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.
