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Home » Pork » Slow Cooker Chile Verde

Slow Cooker Chile Verde

by Sarah Olson on May 18, 2018 | Updated September 13, 2019 110 Comments

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collage of chile verde images for pinterest

Slow Cooker Chile Verde is spicy tender pork, wonderful just wrapped in a tortilla!

pork chile verde in slow cooker with wooden spoon in it.

My dad’s been here often visiting from California, so I know his eating habits well. He’s always ordering chile verde when we go out for Mexican (and fish and chips EVERYWHERE else).

Maybe I’ve been blind my whole life, but I’ve never acknowledged chile verde on menus until recently. It’s very spicy and flavorful, and great on tortillas, doesn’t even need toppings. I tested out this recipe so I’ll be ready the next time my dad visits, though this recipe makes a lot and I’ll have to invite the rest of my family.

How to Make Slow Cooker Chile Verde:

You will need these ingredients:

  • Pork shoulder
  • Cooking oil
  • All-purpose flour
  • Poblano peppers
  • Anaheim peppers
  • Jalapenos
  • Garlic
  • Tomatillos
  • White onion
  • Cilantro
  • Salt and pepper
  • Cumin
  • Oregano
  • Chicken broth

Start by roasting peppers, garlic, tomatillos and onion in the oven under the broiler.

chiles, onions, tomatillos, onion and garlic on a sheet pan.

Until they are roasted and tender and slightly charred.

charred chiles, tomatillos, onion and garlic on a sheet pan.

Then I blend up those veggies and that makes a green salsa that I pour over the pork. I also add seasonings and a touch of chicken broth. Below is what the chile verde looks like before cooking.

browned pork cubes and chile sauce before cooking in slow cooker.

How long to cook:

I cook this chile verde for 9 hours low. After 9 hours the pork is very tender and the sauce has simmered to a beautiful perfection.

Finished cooking chile verde in the slow cooker with tortillas and cilantro on the side.

Is chile verde spicy?

Yes!  I would say on a scale to 1 to 10 that this recipe is an eight in heat. It has a very good kick to it. To tone down the spiciness I suggest serving with rice, cheese and sour cream.

2 tortillas on a plate with pork chile verde on them.

How to serve:

  • on warmed tortillas
  • great as is or topped with cheese, sour cream and diced onion
  • wrap in flour tortillas for burritos
  • great for nachos
pork chunks cooked in slow cooker in a green chile sauce.

Slow Cooker Chile Verde

4.93 from 52 votes
Tender pork cooked in a green chile and tomatillo sauce.
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: Slow Cooker Chile Verde
Prep Time: 30 minutes
Cook Time: 9 hours
Total Time: 9 hours 30 minutes
Servings: 12
Calories: 218kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 3 lbs. pork shoulder, trimed and cubed
  • 2 Tbsp. cooking oil (approximate amount)
  • 2 Tbsp. all purpose flour
  • 2 poblano peppers
  • 2 Anaheim peppers
  • 2 jalapenos
  • 4 garlic cloves
  • 6 tomatillos, husks removed
  • 1 large white onion, peeled and quartered
  • 1 bunch cilantro, bulk of stems removed
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. oregano
  • 1 cup chicken broth
US Customary – Metric

Instructions:

  • Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don’t overcook. Let cool down a bit before moving on to step 2.
  • Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
  • On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn’t large enough to do all at the same time.
  • Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.
  • Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
  • Serve over tortillas with desired toppings, enjoy!

How to Video:

Recipe Notes:

Nutritional values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/12 of the recipe.

Nutrition:

Calories: 218kcal | Carbohydrates: 6g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 278mg | Potassium: 493mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 23.8mg | Calcium: 29mg | Iron: 1.9mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

You may also like these amazing slow cooker Mexican recipes:

  • Slow Cooker Jalapeno Pineapple Pork Tacos
  • Slow Cooker Mexican Beef
  • Slow Cooker Fiesta Chicken Casserole
  • Slow Cooker Refried Beans
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    Filed Under: Dinner, Pork Tagged With: chile, Crock pot, dinner, mexican, Pork, slow cooker, verde

    Comments

    1. Gary Hendricks says

      February 26, 2021 at 12:20 pm

      Best Chile Verde I have ever had!

      Reply
    2. Richard says

      February 23, 2021 at 11:39 pm

      Can you use pork chops in this recipe

      Reply
      • Sarah Olson says

        February 24, 2021 at 7:28 am

        I don’t see why not.

        Reply
    3. Lee Uerkwitz says

      February 13, 2021 at 5:05 am

      I am about to start this and I’m a bit confused. I roast poblanos for many Mexican recipes but always remove the charred skin after roasting and before using. There is nothing in the instructions that mentions removing the skin. Will the charred skin taste bitter in the salsa?

      Reply
      • Sarah Olson says

        February 13, 2021 at 7:52 am

        You can remove it, but I don’t. It tastes great still.

        Reply
    4. Betsy says

      January 30, 2021 at 6:49 am

      5 stars
      My family loved this as a filler in soft tacos with toppings. I think I’ll try this recipe with chicken.

      Reply
    5. Amy G says

      January 25, 2021 at 10:11 am

      I’m cooking this now!! I can’t wait to try it! I took the seeds out of the jalepenos to tone it down. My husband can add fresh peppers if he wants it spicy!!

      Reply
    6. Julie says

      January 4, 2021 at 9:37 pm

      Can I use a boneless pork loin cause I couldn’t find pork shoulder..

      Reply
      • Sarah Olson says

        January 5, 2021 at 9:00 am

        You can, though it can be very lean. It will work though.

        Reply
    7. Matt Herold says

      January 4, 2021 at 6:15 pm

      5 stars
      I love the recipe and I want to try it but I don’t have a slow cooker. I do have a dutch oven with lid (Cocotte) that I think would work well but I have no idea how long I can safely leave it on. Would the burner all the way at the low setting even work? Seems like it would be pretty difficult to get it right using a burner but I’d gladly cook it 9 hours if I could this way. I also like the idea of browning the pork in the same dutch oven to get the fond.

      Reply
      • Sarah Olson says

        January 5, 2021 at 9:02 am

        Hi Matt! It won’t take as long on the burner, check out this stove top version. https://www.simplyrecipes.com/recipes/chile_verde/ You’ll have to keep an eye on it and stir often I’m sure.

        Reply
    8. N/A says

      December 14, 2020 at 7:38 am

      Can the salsa be made in advance and kept in the refrigerator or freezer?

      Reply
      • Sarah Olson says

        December 14, 2020 at 7:42 am

        Yes, that will work great.

        Reply
    9. daniel swan says

      November 30, 2020 at 7:10 pm

      Ugh i really wish this recipe had ingredient amounts listed!! I made due but bought a little more than needed. Please list ingredient amounts next time, thanksss

      Reply
      • Sarah Olson says

        November 30, 2020 at 7:13 pm

        There is a full recipe in a card at the bottom. It’s printable if needed.

        Reply
    10. Trista says

      November 30, 2020 at 11:16 am

      How can you alter this for a pressure cooker instead of a slow cooker?

      Reply
      • Sarah Olson says

        November 30, 2020 at 7:14 pm

        Hi! I think there is plenty of liquid to do this in the pressure cooker. Use a roast setting and it should do great.

        Reply
    11. Iva says

      November 14, 2020 at 7:11 am

      I noticed you didn’t remove the seeds from the peppers. Doesn’t it make it too spicy?

      Reply
      • Sarah Olson says

        November 14, 2020 at 12:45 pm

        Chile verde is very spicy. Yes, it is spicy but that’s what most like about it. You can take the seeds out if you want to tone it down.

        Reply
    12. Anonymous says

      September 15, 2020 at 5:10 pm

      Has anybody made this?

      Reply
      • Anonymous says

        September 29, 2020 at 7:48 am

        Yes! Love this recipe, a little time consuming, but so good

        Reply
    13. Roberta says

      September 13, 2020 at 10:19 pm

      Can use chicken instead? If so do you think it will take 9hr?

      Reply
      • Sarah Olson says

        September 14, 2020 at 10:51 am

        You can probably get away with 7-8 hours with chicken

        Reply
    14. Roland says

      September 7, 2020 at 4:29 pm

      Just wanted to say “Thank You” for sharing this with us (Came across YouTube video first) -my mouth was just watering – I’m a huge fan of Latin food.

      I cannot wait to make this for the family.

      Good day.

      Reply
    15. Susan says

      September 4, 2020 at 9:49 am

      2 stars
      This recipe is ridiculous. The purpose of a Slow cooker is not getting everything in the kitchen dirty. I just threw everything in the cooker and forget all the rest of the cooking up in the oven and on the stove. Silly

      Reply
      • Dennis says

        November 13, 2020 at 10:37 pm

        I don’t know how yours turned out, but the comment was funny as hell 🙂

        Reply
      • Sarah Olson says

        November 14, 2020 at 12:47 pm

        I have many dump and go recipes. And some more complicated and true to their original recipe. No matter what I do someone will complain.

        Reply
        • Anonymous says

          November 19, 2020 at 8:06 pm

          I love this recipe . Everyone always complains about something lol

          Reply
      • Anonymous says

        January 15, 2021 at 10:22 am

        That is a stupid review. The purpose of a slow cooker has nothing to do with how dirty your kitchen gets

        Reply
    16. Ruth says

      August 26, 2020 at 9:15 am

      Can I cook this on high for 4.5 hrs if I need it by a certain time?

      Reply
      • Sarah Olson says

        August 26, 2020 at 9:26 am

        Yes, that should do fine. Keep the lid on the entire time.

        Reply
      • Kristen says

        September 21, 2020 at 12:49 pm

        I use dutch oven to cook the meat quicker much faster than crockpot on high.

        Reply
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