Slow Cooker Pork Chile Verde
If you’re looking for something low-effort but packed with flavor, this slow cooker pork chile verde does the job. It’s all about tender pork simmered in a zesty tomatillo and green chile sauce, with a deep blend of spices that makes it taste like you spent hours over the stove—without actually doing that.
I’ve made a lot of chile verde over the years, and this version keeps it simple without skimping on taste. A mix of cumin, oregano, and cinnamon adds earthy depth, and the slow cooker does the heavy lifting. It’s great over rice, tucked in tortillas, or spooned over grits. It also makes killer leftovers.
Ingredients
- Pork shoulder butt roast – Boneless. About 4 pounds, but a bit more is fine. Trim off excess fat.
- 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
- Chicken broth – Low or no-sodium added.
- Salt
- Pepper
- Red pepper flakes
- Ground cinnamon
- Cilantro – About 12 stems of cilantro, stems and leaves and all.
- Sour cream – Optional, for topping.
How To Make Slow Cooker Pork Chile Verde
- Combine the salsa verde, chopped onion, green chiles, chicken broth, and cilantro.
- Stir together cumin, oregano, salt, pepper, cinnamon, and red pepper flakes.
- Rub the spice blend all over the pork roast. Place the pork into the slow cooker, nestling it into the sauce.
- 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 excess fat off the top of the sauce.
- Shred the pork using two forks, then return it to the slow cooker. Stir to coat the meat with the sauce and let it warm through for 10–15 more minutes.
- Add the chopped cilantro, give it one final stir, and taste to see if it needs more salt or seasoning before serving.
Step-By-Step Process
Chef Jenn’s Tips
- Stick with pork shoulder for juicy, flavorful results. Bone-in cuts work too—just expect a little extra cook time.
- Want more heat? Toss in a chopped jalapeño.
- If the sauce is thinner than you’d like, simmer it on the stove for 10 minutes, or mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in to thicken.
Make It A Meal
Serve it over grits, white rice, tortillas, or even with cornbread. It goes well with black beans, roasted veggies, or a crisp salad on the side.
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Storage
Keep leftovers in a sealed container in the fridge for up to 4 days. Reheat on the stove or microwave. You can also freeze it in portions for up to 3 months. Just thaw overnight in the fridge and reheat when you’re ready.
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
- 1 cup chicken broth low or no-sodium added
Instructions
- Combine the salsa verde, chopped onion, green chiles, chicken broth, and cilantro.
- Stir together cumin, oregano, salt, pepper, cinnamon, and red pepper flakes.
- Rub the spice blend all over the pork roast. Place the pork into the slow cooker, nestling it into the sauce.
- 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 excess fat off the top of the sauce.
- Shred the pork using two forks, then return it to the slow cooker. Stir to coat the meat with the sauce and let it warm through for 10–15 more minutes.
- Add the chopped cilantro, give it one final stir, and taste to see if it needs more salt or seasoning before serving.
Notes
Chef Jenn’s Tips
- Stick with pork shoulder for juicy, flavorful results. Bone-in cuts work too—just expect a little extra cook time.
- Want more heat? Toss in a chopped jalapeño.
- If the sauce is thinner than you’d like, simmer it on the stove for 10 minutes, or mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in to thicken.
