Slow Cooker Pork Chile Verde

A white bowl filled with green pork chili, topped with cheese, jalapenos, and cilantro, with a spoon inside. Garlic, cilantro, and tomatoes are in the background.

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This Slow Cooker Pork Chile Verde is packed with tender pork simmered in a vibrant tomatillo and green chile sauce. With minimal prep and bold, zesty flavors, it's the perfect set-it-and-forget-it weeknight dinner. Serve it over rice, with tortillas, or on its own for a comforting meal everyone will love.

Prep Time15

Cook Time6

Total Time6 15

Course: Dinner, Main Course

Cuisine: Mexican, Southwestern

Keyword: green chili, pork chile verde, pork stew, slow cooker, Slow Cooker Pork Chile Verde

Servings: servings

Calories: 343kcal

Author: Chef Jenn

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).

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