Oh my gosh—you guys. This pork is incredible.
This chili verde pork in the slow cooker is absolute heaven. Trust me: it’s worth the hype.
As I tested new slow cooker meals before the baby arrived and responded to requests for more slow cooker recipes, I tried a lot of dishes—some hits, some misses. This pork is one of the top winners. (Slow cooker mac and cheese, on the other hand, was a sticky disaster in several attempts.)
Anyway, back to the pork.
Note: you can easily make this with chicken or beef if you prefer—the method works wonderfully for other proteins.
We enjoyed this pork for multiple meals over several days. It held up beautifully: tacos, salads, sandwiches, and even breakfast bowls. The flavor is deep and layered—mildly spicy if you leave seeds in, or gentler if you remove them. The green sauce is vibrant and fresh, and the smoky char from roasted peppers and tomatillos takes it to another level.
And that green color is just so pretty.
This version is based on a recipe I adapted from The Kitchn and it turned out perfectly. The concept is simple: blend the roasted vegetables and herbs, pour the sauce over seasoned pork shoulder, and let the slow cooker do the rest. I like to char the poblanos, jalapeños and tomatoes first for a smoky finish.
This pork is delicious served over rice, piled into charred corn tortillas with queso fresco, or enjoyed straight from the slow cooker. Add a squeeze of lime, fresh cilantro, sliced avocado and jalapeños for brightness. Three margaritas are optional but recommended.
Slow Cooker Pork Chili Verde
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Ingredients
- 1 tablespoon vegetable or canola oil
- 3 pounds pork shoulder cut into chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds tomatillos skin removed and halved
- 1 sweet onion halved
- 2 anaheim chiles
- 2 poblano peppers
- 1 jalapeño pepper
- 4 garlic cloves
- 1 cup fresh cilantro leaves
For serving
- jasmine rice (optional)
- charred corn tortillas
- fresh cilantro
- avocado
- sliced jalapeños
- lime wedges
Instructions
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For best flavor, sear the pork first. If your slow cooker doesn’t sear, heat a large pot over medium-high and add the oil. Season the pork with salt and pepper and brown on all sides until deeply golden. Transfer to the slow cooker if needed.
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Roast or char the tomatillos, onion, anaheim chiles, poblanos and jalapeño. You can roast over an open flame, under a broiler, or on a hot skillet until blistered and lightly blackened. Let cool slightly, peel the peppers if desired, and remove seeds for milder heat. Add the roasted vegetables to a blender with garlic and cilantro and puree until smooth.
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Pour the blended sauce over the seared pork in the slow cooker. Cook on low for 8 hours, or until the pork shreds easily.
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Shred the pork with tongs or forks. Serve over rice or in tortillas with cilantro, avocado, sliced jalapeños and lime wedges.
Notes
Did you make this recipe?
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I think this is a totally acceptable way to eat more greens.