Crock Pot Chili Verde
Warm up your kitchen with the bold, zesty flavors of Crock Pot Chili Verde—a slow-cooked masterpiece that's as effortless as it is delicious. Tender chunks of browned pork shoulder are simmered to perfection in a rich blend of tomatillos, green chiles, and aromatic spices like cumin and oregano, creating a comforting, flavor-packed dish. The crock pot does all the hard work, infusing the pork with a tangy, slightly spicy sauce that’s elevated with fresh cilantro and a splash of lime juice just before serving. Perfect for meal prep or hearty weeknight dinners, this Chili Verde pairs beautifully with warm tortillas, fluffy rice, or as a standalone bowl topped with sour cream, avocado, or shredded cheese. With only 20 minutes of prep and simple ingredients, it's the ultimate crock pot recipe for a fuss-free crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 large garlic cloves (minced)
- 1 pound tomatillos (husked, rinsed, and quartered)
- 2 4-ounce cans canned diced green chiles
- 1 medium jalapeño (seeded and chopped)
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro (chopped)
- 1 medium lime (juiced)
- optional toppings: sour cream, avocado, shredded cheese
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the cubed pork shoulder and brown on all sides, about 5-7 minutes. Transfer the browned pork to the crock pot.
In the same skillet, add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute. Transfer the onion and garlic mixture to the crock pot.
To the crock pot, add the tomatillos, diced green chiles, chopped jalapeño, chicken broth, ground cumin, dried oregano, salt, and black pepper. Stir well to combine.
Cover the crock pot with the lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is tender and the flavors are well combined.
Once cooked, use a fork to shred the pork slightly if desired, or leave in chunks. Stir in the chopped fresh cilantro and lime juice just before serving.
Serve the Chili Verde hot with your choice of optional toppings such as sour cream, avocado slices, and shredded cheese. Pair with warm tortillas, rice, or enjoy on its own!
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 4350 mg | 189% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 29.2 g | ||
| Protein | 180.4 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4844 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
