I couldn’t resist sharing my Mexican Green Chili with slow-cooked pork in a tomatillo and green chili sauce and a little secret that always gets people asking for the recipe.

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I make Slow Cooker Pork Chili Verde when I want food that surprises me. Big chunks of pork shoulder and bright tomatillos mingle into a sauce that somehow tastes both tart and rich, its scent alone will pull people into the kitchen, theyll ask questions before the napkins are out.

I keep thinking about folding it into late night Chile Verde Tacos, or that odd comfort of a Chile Verde Recipe Crockpot title you see online that somehow actually delivers. Its not pretty, its hungry, and it keeps calling me back for another spoonful.

You wont forget it. I swear.

Ingredients

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Pork shoulder: Protein rich, iron packed, turns tender and juicy in slow cooking.
Tomatillos: Tart and bright, vitamin C rich, adds lively acidity and freshness.
Poblano peppers: Mild smoky heat, adds depth and a rounded pepper flavor.
Jalapeños: Brings spicy brightness, capsaicin adds heat and a little kick.
Cilantro: Herbaceous, fresh lift, has antioxidants, some folks say it tastes soapy.
Garlic: Pungent and savory, builds depth and may support heart health.
Lime juice: Tangy citrus brightener, vitamin C boost, it cuts richness nicely.
Cumin: Warm earthy spice, iconic in verde, gives aroma and depth.

Ingredient Quantities

2 1/2 to 3 pounds pork shoulder, trimmed and cut into 1 1/2 inch cubes

1 1/2 pounds tomatillos, husked and rinsed, quartered if large (about 8 to 10 medium)

3 poblano peppers, roasted, peeled and chopped, seeds removed for milder heat

2 jalapeños, stemmed and chopped, seeds optional

1 large white or yellow onion, roughly chopped

4 garlic cloves, smashed or minced

1 cup cilantro leaves, loosely packed

2 cups low sodium chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano or Mexican oregano

1 tablespoon olive oil or vegetable oil

Juice of 1 lime (about 2 tablespoons)

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

2 bay leaves (optional)

1 4 ounce can diced green chiles, drained (optional)

How to Make this

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1. Preheat your broiler or a hot grill pan. Place the poblanos, tomatillos (quartered if big), jalapeños, and the roughly chopped onion on a sheet pan and roast until the skins are nicely charred and tomatillos are softened, about 8 to 12 minutes, turning once. Let cool a few minutes so you can handle them.

2. Peel and remove skins from the poblanos (rub or wrap in a bowl with plastic to steam if needed), remove seeds for milder heat, and roughly chop. Peel any papery skins from the charred tomatillos and quartered pieces, and remove stems from the jalapeños.

3. In a blender or food processor add the roasted tomatillos, chopped poblanos, jalapeños (seeds optional), roasted onion, 4 smashed garlic cloves, 1 cup loosely packed cilantro leaves, 1 teaspoon ground cumin, 1 teaspoon oregano, the juice of 1 lime, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and about 1 cup of the low sodium chicken broth. Puree until mostly smooth, stopping to scrape down the sides. Add the 4 ounce can diced green chiles now if you want extra flavor.

4. Pat the pork shoulder cubes dry with paper towels and season lightly with a pinch more salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown the pork in batches until well seared on all sides, about 2 to 3 minutes per side. Do not overcrowd the pan.

5. Transfer all the browned pork to the slow cooker. Pour the blended green sauce over the pork. Add the remaining chicken broth so you’ve used the full 2 cups total, and tuck in 2 bay leaves if using.

6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the pork is fork tender and falling apart. If you want quicker shredding, cook longer on low, it just gets better.

7. When done, remove the bay leaves. Using two forks shred the pork right in the slow cooker, or scoop the meat out and chop into chunky pieces and return to the sauce. Taste the sauce and adjust salt, pepper and lime as needed.

8. If the sauce is too thin, transfer to a saucepan and simmer on medium-high uncovered for 8 to 12 minutes until it reduces and thickens a bit. If it’s too thick, stir in a little more chicken broth or water. If you like brighter herb flavor, stir in a handful more chopped cilantro at the end.

9. Skim any excess fat from the top if you want it lighter. Finish with an extra squeeze of lime juice for brightness, and stir in the remaining cilantro if you didn’t before.

10. Serve the pork chili verde hot with warm tortillas or rice, avocado, extra cilantro, lime wedges and your favorite toppings. Leftovers are even better the next day so don’t be shy about making extra.

Equipment Needed

1. Broiler or hot grill pan
2. Rimmed sheet pan (for roasting)
3. Blender or food processor
4. Large sharp chef’s knife
5. Sturdy cutting board
6. Large heavy skillet for searing
7. Slow cooker (4 to 6 quart)
8. Measuring cups and spoons
9. Tongs, wooden spoon and paper towels

FAQ

Q: How long should I cook the pork chili verde in the slow cooker? A: Cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is fork tender and falls apart easily. If you like to shred the meat aim for an internal temp around 195 F, but really just test with a fork. Remove bay leaves before serving.

Q: Can I use a different cut of pork instead of pork shoulder? A: Pork shoulder or pork butt is best cause it has fat and stays moist. You can use boneless country style ribs too. Pork loin or tenderloin will dry out with long cooking, so don't use them for the full slow cook, or cut the cook time way down and add extra broth.

Q: What's the easiest way to roast and peel the poblano peppers? A: Broil them on a sheet pan or char over a gas flame or cast iron until the skin is blackened, then put them in a bowl covered with plastic wrap or a paper towel for 10 minutes to steam. The skin will peel off easy after that. Remove seeds for milder heat and wear gloves if you're sensitive.

Q: How do I thicken the sauce if it's too thin? A: Remove the lid and cook on high for 30 to 60 minutes to reduce liquids. Or shred some pork and mash a few tomatillos into the sauce. For a quick fix stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and simmer till it thickens. Masa harina (1 to 2 tbsp mixed with water) also gives a nice body and flavor.

Q: Is this recipe freezer friendly or can I make it ahead? A: Yes, totally. Cool completely, refrigerate up to 3 days or freeze up to 3 months in airtight containers. Thaw overnight in the fridge and reheat gently on the stove or in the slow cooker. It often tastes even better the next day cause the flavors meld.

Q: How spicy will it be and how can I tone down the heat? A: Poblanos are mild, jalapeños add medium heat. Leaving seeds in makes it hotter. To reduce heat remove seeds and membranes before cooking, or after the fact add sour cream, plain yogurt, avocado, or serve with rice to mellow it. You can also add extra tomatillos or a peeled potato while simmering to absorb some heat.

Slow Cooker Pork Chili Verde Recipe Substitutions and Variations

Pork shoulder: swap with pork butt (same fat and slow-cook magic, 1:1), boneless pork loin (leaner, cut cook time and watch dryness), or bone-in pork picnic (a bit fattier, great shredding).
Tomatillos: use jarred salsa verde (about 1 1/2 to 2 cups), canned tomatillos drained, or if desperate use firm green tomatoes plus an extra squeeze of lime for tang.
Poblano peppers: substitute Anaheim peppers for similar heat, pasilla peppers for a smokier, earthier taste, or roasted green bell pepper plus a chopped jalapeño if you want milder but still some kick.
Cilantro: swap with flat-leaf parsley plus a squeeze of lime to mimic brightness, chopped scallions for a gentler onion/herb note, or omit and add extra lime and a touch more cumin for balance.

Pro Tips

1) Roast stuff until its really blackened, then steam in a covered bowl or wrapped in plastic for 5 minutes so the skins peel off easy. Wear gloves for the jalapeños if you plan to seed them by hand. Let the roasted mix cool a bit before you dump it in the blender and always vent the lid or use a towel so hot steam can escape.

2) Pat the pork cubes bone dry and sear in batches so you get a deep brown crust. Dont crowd the pan or the meat will steam not brown. After searing, deglaze the pan with a little chicken broth or even a splash of tequila and scrape up those browned bits into the slow cooker for way more flavor.

3) Low and slow will give you the best shreddable pork, but if the sauce ends up too thin just scoop the meat out and simmer the sauce uncovered on medium high until it thickens. If theres too much fat chill it and skim the top or use a ladle to remove it. Finish with extra lime and cilantro to brighten it up.

4) Make ahead is your friend. This actually tastes better the next day after the flavors marry. Store in airtight containers, cool quickly, refrigerate up to 4 days or freeze in portions for 2 to 3 months. Reheat gently and add fresh cilantro and a squeeze of lime right before serving.

Slow Cooker Pork Chili Verde Recipe

Recipe by James Level

0.0 from 0 votes

I couldn't resist sharing my Mexican Green Chili with slow-cooked pork in a tomatillo and green chili sauce and a little secret that always gets people asking for the recipe.

Servings

servings

Calories

664

kcal

Equipment: 1. Broiler or hot grill pan
2. Rimmed sheet pan (for roasting)
3. Blender or food processor
4. Large sharp chef’s knife
5. Sturdy cutting board
6. Large heavy skillet for searing
7. Slow cooker (4 to 6 quart)
8. Measuring cups and spoons
9. Tongs, wooden spoon and paper towels

Ingredients

2 1/2 to 3 pounds pork shoulder, trimmed and cut into 1 1/2 inch cubes
1 1/2 pounds tomatillos, husked and rinsed, quartered if large (about 8 to 10 medium)
3 poblano peppers, roasted, peeled and chopped, seeds removed for milder heat
2 jalapeños, stemmed and chopped, seeds optional
1 large white or yellow onion, roughly chopped
4 garlic cloves, smashed or minced
1 cup cilantro leaves, loosely packed
2 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano or Mexican oregano
1 tablespoon olive oil or vegetable oil
Juice of 1 lime (about 2 tablespoons)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 bay leaves (optional)
1 4 ounce can diced green chiles, drained (optional)

Directions

Preheat your broiler or a hot grill pan. Place the poblanos, tomatillos (quartered if big), jalapeños, and the roughly chopped onion on a sheet pan and roast until the skins are nicely charred and tomatillos are softened, about 8 to 12 minutes, turning once. Let cool a few minutes so you can handle them.
Peel and remove skins from the poblanos (rub or wrap in a bowl with plastic to steam if needed), remove seeds for milder heat, and roughly chop. Peel any papery skins from the charred tomatillos and quartered pieces, and remove stems from the jalapeños.
In a blender or food processor add the roasted tomatillos, chopped poblanos, jalapeños (seeds optional), roasted onion, 4 smashed garlic cloves, 1 cup loosely packed cilantro leaves, 1 teaspoon ground cumin, 1 teaspoon oregano, the juice of 1 lime, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and about 1 cup of the low sodium chicken broth. Puree until mostly smooth, stopping to scrape down the sides. Add the 4 ounce can diced green chiles now if you want extra flavor.
Pat the pork shoulder cubes dry with paper towels and season lightly with a pinch more salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown the pork in batches until well seared on all sides, about 2 to 3 minutes per side. Do not overcrowd the pan.
Transfer all the browned pork to the slow cooker. Pour the blended green sauce over the pork. Add the remaining chicken broth so you’ve used the full 2 cups total, and tuck in 2 bay leaves if using.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the pork is fork tender and falling apart. If you want quicker shredding, cook longer on low, it just gets better.
When done, remove the bay leaves. Using two forks shred the pork right in the slow cooker, or scoop the meat out and chop into chunky pieces and return to the sauce. Taste the sauce and adjust salt, pepper and lime as needed.
If the sauce is too thin, transfer to a saucepan and simmer on medium-high uncovered for 8 to 12 minutes until it reduces and thickens a bit. If it’s too thick, stir in a little more chicken broth or water. If you like brighter herb flavor, stir in a handful more chopped cilantro at the end.
Skim any excess fat from the top if you want it lighter. Finish with an extra squeeze of lime juice for brightness, and stir in the remaining cilantro if you didn’t before.
Serve the pork chili verde hot with warm tortillas or rice, avocado, extra cilantro, lime wedges and your favorite toppings. Leftovers are even better the next day so don’t be shy about making extra.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 530g
Total number of serves: 6
Calories: 664kcal
Fat: 48g
Saturated Fat: 23g
Trans Fat: 0.5g
Polyunsaturated: 4g
Monounsaturated: 22g
Cholesterol: 167mg
Sodium: 725mg
Potassium: 1462mg
Carbohydrates: 14g
Fiber: 4.1g
Sugar: 5g
Protein: 47g
Vitamin A: 2000IU
Vitamin C: 63mg
Calcium: 33mg
Iron: 2.8mg

Slow Cooker Pork Chili Verde Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Slow Cooker Pork Chili Verde Recipe Substitutions and Variations

Pro Tips