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Tender pork simmered in green chile verde sauce is the secret to success with this slow cooker pork chile verde recipe.
Why You’ll Love This Recipe!
It’s delicious! One of our favorite places to eat when we visit family in Utah is Los Hermanos. I always order the same thing, yes, I am one of those! My favorite dish is their Pork Chile Verde. I love it so much I figured out how to make it at home and the flavor of this copycat recipe is spot on.
It’s easy because it’s made in the slower cooker or the Instant Pot.
What is Chile Verde?
Verde means green in Spanish. This Mexican dish is traditionally made with pork cooked in a sauce of roasted tomatillos and chiles. The pork is slow cooked in the sauce until tender so the slow cooker chile verde is the perfect way to make it.
Green Chile Verde Ingredients
- Pork Shoulder Roast. You can also use a picnic roast or butt roast. You want a boneless pork roast.
- Onion. Yellow or white onion.
- Garlic. Use fresh cloves garlic
- Green Enchilada Sauce
- Salsa Verde. Green salsa that comes in a jar.
- Green Chiles. I use canned diced green chiles
- Tomatillos. I used canned but you can use fresh. If using fresh, peel, chop and blend.
- Cumin
- Limes. Squeeze fresh lime juice over the top of finished dish.
- Salt and Black Pepper. Add to taste.
How to Make Slow Cooker Pork Chile Verde
- Brown the meat in oil over medium heat in a heavy pan.
- Add meat into slow cooker along with all the ingredients except for cornstarch.
- Cook on high for 3 hours or low for 4 hours.
- During the last hour, remove one cup of liquid and add in 2 Tbsp of cornstarch.
- Pour this mixture back into crockpot to allow sauce to thicken in the remaining hour.
This chili verde can be served over rice or rolled up in a burrito or enchilada.
This recipe make a large batch, so it is perfect for a big family meal or to save for leftovers.
Serve this with:
- Flour Tortillas
- Corn Tortillas
- Lime Cilantro Rice
- Mexican Rice
- Monterey Jack Cheese
- Sour cream
- Cilantro
Frequently Asked Questions
This pork stew stays will last in the refrigerator for up to 4 days and can be frozen for 2 months
Set the Instant Pot to sauté.
Add oil and then saute pork, onions and garlic for 2-3 minutes.
Mix together sauce and pour over pork.
Set to manual, high pressure and cook 25 minutes.
Allow pressure to release naturally.
No. It has lots of flavor but it is not spicy. Green chiles are very mild. If you want to add some heat, add in your favorite hot pepper.
If you liked slow cooker chile verde be sure and try these other yummy Mexican Slow Cooker meals check out these:
Be sure and follow me over on You Tube for weekly cooking demos.
Slow Cooker Pork Chili Verde
Ingredients
- 4 lbs. boneless pork shoulder or carnitas cubed
- 2 Tbsp olive oil
- 1/2 cup onion chopped
- 3 tsp garlic minced
- 14 oz. green enchilada sauce
- 16 oz. salsa verde
- 4 oz. diced green chilies
- 28 oz. canned tomatillos diced
- 1/2 Tbsp cumin
- 1 tsp salt more to taste if needed
- 2 Tbsp cornstarch
- 1 cup juice from slow cooker
Instructions
- Heat oil in heavy pan.
- Add onion and garlic and cook until onions begin to soften.
- Add in cubed pork and brown on all sides. (may need to do in more than one batch)
- Put pork and onion mixture into slow cooker.
- Add in salsa, enchilada sauce, chilies and tomatillos.
- Add in cumin and salt.
- Stir to combine.
- Cover and cook on high for 3 hours or cook on low for four hours.
- An hour before done remove 1 C of liquid from slow cooker and combine with corn starch.
- Put back into slow cooker, stir and allow to thicken for remaining hour.
- Meat will be tender and pull apart easily when done.
Tips & Notes:
Mix together sauce and pour over pork.
Set to manual, high pressure and cook 25 minutes. Allow pressure to release naturally.
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Nutrition Facts:
Melissa Kim says
Steps 8 and 9 give different directions. Which one is correct?
8. Cover and cook on high for 3 hours
9. Reduce to low and cook for 4 hours.
Leigh Anne Wilkes says
Sorry, it should say or cook on low for 4 hours. I’ve updated the recipe.
Wendy says
I love this recipe and when I made it the first time I did use the canned tomatillos as required….but my hubby and I are now at our home in Mexico and you can only find fresh…..my question is…can I just put the fresh in..as is …or would I have to pre-cook them so they would then be like the canned?
Leigh Anne says
I think they would be fine fresh.
Cindy says
Do you use a mild or medium salsa verde? What brand?