Slow Cooker Pork Chile Verde

There’s something magical about a pot of chile verde simmering all day, its aroma filling the kitchen and promising comfort in every spoonful.

This Slow Cooker Pork Chile Verde transforms humble ingredients—fresh peppers, tomatillos, and well-marbled pork—into a dish that’s both rustic and vibrant, carrying layers of tangy, smoky, and herbal flavors. The slow, gentle braise allows the pork to become irresistibly tender, soaking up every note of the green salsa.

It’s a meal rooted in tradition, perfect for sharing, and sure to warm both the body and the spirit—whether tucked into tortillas or savored by the bowlful.

Why People Will Love This Slow Cooker Pork Chile Verde Recipe:

Unforgettable tenderness: Slow cooking transforms pork shoulder into melt-in-your-mouth pieces, each one infused with layers of flavor and richness.

Depth of authentic flavor: Roasting and blending fresh peppers, tomatillos, and aromatics creates a vibrant, tangy salsa verde that’s far more complex than anything store-bought.

Comfort and tradition: This dish brings the spirit of classic Mexican comfort food to your table, blending homestyle warmth with bright, lively notes.

Perfect for gatherings: Chile verde is made for sharing—its generous portions and crowd-pleasing taste make it ideal for family dinners and celebrations.

Versatile enjoyment: Whether spooned into tortillas, served over rice, or enjoyed with your favorite toppings, each bite is customizable, satisfying, and deeply comforting.

Key Ingredients:

Pork shoulder: Marbled with just the right amount of fat, this cut transforms through slow cooking into succulent, tender morsels that soak up every nuance of the sauce.

Fresh peppers (poblano, Anaheim, jalapeño): Roasted until charred and fragrant, these peppers provide a smoky backbone and layers of gentle heat, giving the dish its signature complexity.

Tomatillos: Their natural tanginess and bright acidity lift the flavors, creating a green salsa that’s both lively and deeply satisfying.

Aromatics (onion and garlic): Slowly roasted, these staples become sweet and mellow, weaving warmth and depth throughout the sauce.

Cilantro and spices: Fresh cilantro, earthy cumin, and oregano infuse the chile verde with a burst of herbal freshness, rounding out the vibrant, rustic character of the dish.

Expert Tips:

Roast for flavor: Take the time to roast all your peppers, tomatillos, onions, and garlic until blistered and charred—this step draws out natural sweetness, concentrates flavors, and brings smoky depth to the salsa verde.

Cut pork into large chunks: Leave the pork shoulder in bigger pieces (about 2 inches); they’ll stay juicy and tender during the long braise and shred beautifully when finished.

Don’t skip the flour coating: Tossing the pork with a little flour before browning helps create a light crust that thickens the sauce as it cooks, resulting in a richer, silkier texture.

Brown in batches: Sear the pork in a hot pan in small batches for true caramelization and maximum flavor—crowding the pan will steam the meat instead of browning it.

Blend to your liking: When making the salsa verde, pulse the roasted veggies and cilantro to your preferred consistency—chunky for rustic texture, or smooth for a velvety sauce.

Let it rest: Before serving, let the chile verde rest for a few minutes off the heat. This allows the flavors to meld and the pork to soak up even more of the sauce’s tangy, herbal notes.

Slow Cooker Pork Chile Verde

Ingredients

3 pounds pork shoulder, trimmed and cut into large 2-inch chunks

2 tablespoons neutral cooking oil (such as canola or vegetable)

2 tablespoons all-purpose flour

2 poblano chiles

2 Anaheim peppers

2 jalapeño peppers

4 cloves garlic

6 tomatillos, husked and rinsed

1 large white onion, peeled and quartered

1 bunch fresh cilantro, tough stems removed

3/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 cup chicken stock or broth

Instructions

Step 1: Roast the Vegetables

Preheat your oven to 450°F (230°C).

Arrange the poblano peppers, Anaheim peppers, jalapeños, tomatillos (with husks removed), garlic cloves, and quartered onion on a baking sheet.

Place the sheet two racks below the broiler.

Roast for 20–25 minutes, turning as needed, until the vegetables are blistered and charred, but not burnt.

Allow them to cool slightly before the next step.

Step 2: Blend the Salsa Verde

Transfer the roasted vegetables to a blender.

Add the cilantro on top.

Secure the lid and pulse until you have a fine, smooth salsa—blend to your preferred consistency.

If the mixture is too thick, add a splash of chicken broth to help it blend.

Step 3: Coat and Brown the Pork:

Toss the pork pieces with flour in a large zip-top bag or on a baking sheet, making sure all sides are coated.

Heat a large skillet over medium-high and add enough oil to coat the bottom.

Once hot, sear the pork on all sides until nicely browned. (Work in batches if needed; the pork doesn’t need to cook through at this stage.)

Step 4: Layer in the Slow Cooker:

Transfer the browned pork to your slow cooker.

Pour the blended salsa verde over the meat.

Add the salt, pepper, cumin, and oregano, then pour in the chicken broth.

Stir gently to combine.

Step 5: Slow Cook:

Cover the slow cooker and set to LOW.

Cook for 9 hours without lifting the lid, allowing the flavors to meld and the pork to become fall-apart tender.

Step 6: Serve:

Ladle the pork chile verde over warm tortillas and top with your favorite garnishes—such as diced onions, fresh cilantro, lime wedges, or avocado.

Enjoy!

Important Notes When Making Slow Cooker Pork Chile Verde:

Choose quality pork: Opt for a well-marbled pork shoulder for the most succulent, flavorful result. Leaner cuts can dry out during long cooking.

Roasting is essential: Don’t rush the roasting step for your vegetables—those charred edges and deep caramelization are what build complexity and authenticity into the sauce.

Balance the salsa: Tomatillos and peppers can vary in acidity and heat. Taste your salsa verde before adding it to the slow cooker, and adjust the salt, cilantro, or spice as needed.

Layer flavors, not just ingredients: Each step—from roasting to browning to slow simmering—adds depth. Skipping any of these steps will flatten the final dish’s flavor.

Resist peeking: Keep the slow cooker lid closed during cooking. Opening it releases heat and can extend cooking time, making the pork less tender.

Let it rest before serving: Allowing the chile verde to sit briefly after cooking helps the sauce thicken and the flavors meld for the most satisfying bowl.

How to Enjoy Slow Cooker Pork Chile Verde After Cooking

Let it rest: Once cooking is complete, let the chile verde sit for about 10 minutes in the slow cooker with the lid slightly ajar. This helps the sauce thicken naturally and allows the flavors to settle.

Shred and mix: Use two forks to gently pull the pork into big, juicy shreds right in the sauce, mixing it so every bite is coated with vibrant salsa verde.

Taste and adjust: Sample the finished dish and adjust the seasoning if needed—add a pinch more salt, a squeeze of lime, or a handful of fresh cilantro for brightness.

Serve generously: Ladle the chile verde over warm tortillas for classic tacos, spoon it into bowls over steamed rice or cauliflower rice, or nestle it atop creamy polenta. Each option offers a different texture and way to soak up the flavorful sauce.

Top it off: Don’t skip the garnishes. A sprinkle of diced onion, fresh cilantro, sliced avocado, pickled jalapeños, or a squeeze of lime can add freshness, creaminess, and a pop of color to every serving.

Make it communal: Place the pot at the center of the table with a stack of tortillas or bowls, and let everyone help themselves—sharing food, laughter, and good company.

Savor leftovers: Chile verde only gets better with time. Store leftovers in the fridge and reheat gently for lunches, burrito fillings, or even as a topping for eggs the next day.

Nutrition Information:

For one serving of Slow Cooker Pork Chile Verde (assuming 8 servings from the recipe):

Calories: 330 kcal | Total Fat: 18 g | Saturated Fat: 5.5 g | Monounsaturated Fat: 8.4 g | Polyunsaturated Fat: 2.2 g | Cholesterol: 85 mg | Sodium: 540–680 mg (depending on salt and broth) | Total Carbohydrates: 8 g | Dietary Fiber: 2.4 g | Sugars: 3.3 g | Protein: 32 g

Frequently Asked Questions:

Can I make Pork Chile Verde with a different type of meat?

Yes! While pork shoulder is classic for its tenderness and flavor, you can also use chicken thighs or beef chuck. Adjust cooking time as needed—chicken cooks faster, while beef may need a little longer to become tender.

Is it necessary to roast the vegetables before blending the salsa verde?

Roasting is highly recommended for deep, smoky flavor and sweetness. Skipping this step will result in a milder, less complex sauce, but you can still make a tasty chile verde with raw veggies in a pinch.

Can I adjust the heat level of this recipe?

Absolutely. For a milder dish, use fewer jalapeños and remove the seeds. For extra heat, leave some seeds in or add an extra pepper or two. Always taste the salsa verde before combining with the pork.

Is it freezer-friendly?

Yes, Pork Chile Verde freezes beautifully. Cool completely, portion into airtight containers, and freeze for up to three months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

What are the best ways to serve leftovers?

Leftover chile verde is incredibly versatile—try it in tacos, burritos, enchiladas, over nachos, or spooned onto a baked potato. It’s also delicious with eggs for breakfast, either as a hash or in a breakfast burrito.

Can I use jarred salsa verde instead of making my own?

You can use a high-quality store-bought salsa verde for convenience, but roasting and blending your own vegetables creates a much deeper, fresher flavor. Homemade salsa verde lets you control the spice and acidity to your liking.

How do I keep the pork from becoming dry in the slow cooker?

Choose a well-marbled pork shoulder and avoid trimming off too much fat. Cook on low for the full 9 hours and resist opening the lid during cooking—these steps help ensure juicy, tender meat.

Should I remove the skins from the roasted peppers and tomatillos?

After roasting, you can peel off any loose or overly blackened skin from the peppers and tomatillos for a smoother sauce, but it’s not strictly necessary. Some char adds smoky depth to the final dish.

Can I prepare any components of this recipe ahead of time?

Absolutely. You can roast and blend the salsa verde up to two days in advance and store it in the fridge. The pork can also be cut and floured ahead of time—just keep everything chilled until ready to cook.

Is browning the pork necessary, or can I skip this step?

Browning adds rich, caramelized flavor and helps thicken the sauce, but if you’re pressed for time, you can add the floured pork directly to the slow cooker. The final dish will still be tasty, though less complex.