Slow Cooker Pork Chili Verde
Warm, comforting, and bursting with bold flavors, this Slow Cooker Pork Chili Verde is a savory dish that will delight your taste buds. Tender, slow-cooked pork shoulder is infused with the zesty tang of tomatillos, the smoky heat of poblano and serrano peppers, and the earthy goodness of cumin and oregano. The vibrant green sauce, made right in the slow cooker, creates a perfectly balanced combination of fresh cilantro, lime, and gentle spices. Ideal for easy weeknight dinners or meal prep, this recipe requires just 20 minutes of prep time before the slow cooker does the rest, delivering melt-in-your-mouth pork in a rich, flavorful verde sauce. Serve this chili with warm tortillas or fluffy rice for a satisfying and crowd-pleasing meal. Whether you’re after a no-fuss comfort classic or a flavorful new favorite, this Slow Cooker Pork Chili Verde is a must-try.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless, cut into 1.5-inch cubes)
- 1 pound Tomatillos (husked, rinsed, and quartered)
- 2 Poblano peppers (seeded and chopped)
- 1 Serrano peppers (seeded and minced, optional for extra heat)
- 1 medium Yellow onion (diced)
- 4 Garlic cloves (minced)
- 4 ounces Canned green chiles (diced, mild or medium)
- 1 cup Chicken broth
- 1 cup Fresh cilantro (chopped, plus extra for garnish)
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 Lime (juiced)
- 8 Tortillas (optional, for serving)
- 2 cups Cooked rice (optional, for serving)
Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Season the pork shoulder cubes with salt and black pepper, and sear them in the skillet until browned on all sides. This step should take about 6-8 minutes. Transfer the browned pork to the slow cooker.
In the same skillet, sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute. Transfer the onion and garlic mixture to the slow cooker.
Add the tomatillos, poblano peppers, serrano pepper (if using), canned green chiles, chicken broth, ground cumin, dried oregano, and half of the chopped cilantro to the slow cooker.
Stir everything together to combine well.
Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the pork is tender and easily shredded with a fork.
Once cooked, use a fork to break up the pork into smaller chunks or shred it slightly. Stir in the lime juice and the remaining cilantro. Taste and adjust seasoning as needed.
Serve the Pork Chili Verde hot, garnished with extra cilantro. It pairs perfectly with tortillas, cooked rice, or both.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.0 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 950 mg | 20% | |
*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.
