Need a hands-off meal that doesn’t skimp on flavor? This slow cooker pork chile verde delivers big taste with minimal effort. It’s all about tender pork infused with tangy green salsa, spices, and green chiles—perfect for busy days when you still want something hearty and satisfying.
With a flavor-packed mix of cumin, oregano, cinnamon, and green chiles, this dish gets depth without a ton of prep. You’ll throw everything into the slow cooker and let time do the rest. Once the pork is tender and juicy, shred it and stir it back in for a comforting, saucy meal.
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.
- 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
- Pour salsa verde, green chiles, chopped onion, and chicken broth into the slow cooker. Stir everything together.
- Mix the cumin, oregano, salt, pepper, red pepper flakes, and cinnamon.
- Rub the spice mix all over the pork, coating both the top and sides, then place it into the slow cooker.
- Cover and cook on low for 5–6 hours or high for 4 hours, until the pork is tender and pulls apart easily.
- Take the pork out and let it cool slightly. Skim off any visible fat from the top of the cooking liquid.
- Shred the pork with two forks, then return it to the slow cooker. Stir well to combine with the sauce.
- Let it cook for another 10–15 minutes on low. Stir in the chopped cilantro just before serving and taste for seasoning.
Step-By-Step Process
Chef Jenn’s Tips
- Pork shoulder works best—it’s juicy and flavorful. Bone-in cuts may take longer to cook.
- Want it spicier? Toss in a diced jalapeño with the onions.
- If you’d like a thicker sauce, take out the pork and simmer the sauce in a pan for 10 minutes, or thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water or broth).
Recommended
Make It A Meal
Serve the chile verde over rice, grits, or wrapped in tortillas. It’s also great with a side of black beans, roasted veggies, or even cornbread. For a lighter option, pair it with a crisp green salad.
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Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave. You can also freeze it in portions for up to 3 months—just thaw in the fridge overnight and reheat when ready to eat.
Slow Cooker Pork Chile Verde
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
- chicken broth low or no-sodium added
Instructions
- Pour salsa verde, green chiles, chopped onion, and chicken broth into the slow cooker. Stir everything together.
- Mix the cumin, oregano, salt, pepper, red pepper flakes, and cinnamon.
- Rub the spice mix all over the pork, coating both the top and sides, then place it into the slow cooker.
- Cover and cook on low for 5–6 hours or high for 4 hours, until the pork is tender and pulls apart easily.
- Take the pork out and let it cool slightly. Skim off any visible fat from the top of the cooking liquid.
- Shred the pork with two forks, then return it to the slow cooker. Stir well to combine with the sauce.
- Let it cook for another 10–15 minutes on low. Stir in the chopped cilantro just before serving and taste for seasoning.
Notes
Chef Jenn’s Tips
- Pork shoulder works best—it’s juicy and flavorful. Bone-in cuts may take longer to cook.
- Want it spicier? Toss in a diced jalapeño with the onions.
- If you’d like a thicker sauce, take out the pork and simmer the sauce in a pan for 10 minutes, or thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water or broth).
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.