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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Cooking Method / Crock Pot / Slow Cooker Pork Chili Verde

Slow Cooker Pork Chili Verde

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By: Leigh Anne WilkesPosted: 2/28/14Updated: 1/12/21

This post may contain affiliate links. Please see disclosure policy here.

Slow Cooker Pork Chili Verde was a winner at our house.  Better than the restaurant version we had had!

Slow Cooker Chile Verde

Because until a few months ago all of our children were living in Utah we have made a lot of trips to Utah over the last 10-12 years.  To Provo, Utah specifically.  One of our favorite activities to do while there is go out to eat.  For years our favorite place to go was Los Hermanos.  A local Mexican restaurant that is also a local favorite.  There is always a line and a wait at Los Hermanos. Now that Provo’s restaurant scene has grown and improved we don’t go to Los Hermanos as much any more.  But when we did I always ordered the same thing.  Yes, I am one of those! My favorite dish at Los Hermanos was their Pork Chili Verde.  I got it every time.

Slow Cooker Chile Verde

The other day I was craving it.  The problem was I was at home in Portland and Los Hermanos is a bit to far to go for dinner.  So I decided to try and recreate it at home. I served it over lime cilantro rice with some homemade flour tortillas.  It was quite yummy.

Slow Cooker Chile Verde

This recipe make a large batch, so it is perfect for a big family meal or to save for leftovers. And it is made in the slow cooker and the pork ends up so nice and tender and the flavor is great. I used a combination of salsa verde, green enchilada sauce and canned tomatillos.  You can buy canned tomatillos and then I just put them in my little food processors for a couple of pulses and they were perfect.

Slow Cooker Chile Verde

I browned the meat first in my dutch oven and then put it and everything else into the slow cooker and let it cook.  I do it on high for 3 hours and then low for 4 hours. During the last hour, remove one cup of the liquid and mix in two tablespoons of corn starch. Then pour it pack into the crockpot to thicken it.

Slow Cooker Chile Verde

This green chili pork is great served open faced or wrapped up in a burrito or an enchilada.  

Slow Cooker Chile Verde

 For other yummy Mexican Slow Cooker meals check out these:

Crock Pot Salsa Chicken

Crock Pot Mexican Beef

Cafe Rio Sweet Pork

Slow Cooker Pork Chili Verde Recipe

5 from 2 votes

Slow Cooker Pork Chili Verde

Recipe From: Leigh Anne Wilkes
Tender pork simmered in a green chili sauce.
serves: 8 servings
Prep:20 minutes
Cook:4 hours
Total:4 hours 20 minutes
Rate Recipe

Ingredients

  • 4 lbs. boneless pork shoulder or carnitas cubed
  • 2 Tbsp olive oil
  • 1/2 C 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 C 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
  • Reduce to low and cook for 4 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.

Nutrition Facts:

Calories: 462kcal (23%) Carbohydrates: 17g (6%) Protein: 46g (92%) Fat: 22g (34%) Saturated Fat: 6g (38%) Cholesterol: 152mg (51%) Sodium: 1305mg (57%) Potassium: 1207mg (34%) Fiber: 3g (13%) Sugar: 12g (13%) Vitamin A: 829IU (17%) Vitamin C: 19mg (23%) Calcium: 51mg (5%) Iron: 4mg (22%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Course, Main Dish
Cuisine:Mexican
Keyword:crockpot green chili pork, pork chili verde
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  1. Wendy says

    Posted on 12/30 at 1:25 pm

    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?

    Reply
    • Leigh Anne says

      Posted on 12/31 at 6:07 pm

      I think they would be fine fresh.

      Reply
  2. Cindy says

    Posted on 12/23 at 12:09 am

    Do you use a mild or medium salsa verde? What brand?

    Reply
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