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Slow Cooker Chile Verde

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

Slow Cooker Chile Verde

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.

The recipe starts by roasting peppers, garlic, tomatillos and onion in the oven under the broiler.

Slow Cooker Chile Verde

Slow Cooker Chile Verde

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.

Slow Cooker Chile Verde

And then after:

Slow Cooker Chile Verde

Slow Cooker Chile Verde

Slow Cooker Chile Verde

Here is my YouTube video about how to make this Slow Cooker Chile Verde Recipe. You can follow me on YouTube, here.

Slow Cooker Chile Verde
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Slow Cooker Chile Verde
Prep Time
30 mins
Cook Time
9 hrs
Total Time
9 hrs 30 mins
 


Servings: 12
Calories: 218 kcal
Author: Sarah Olson
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
Slow Cooker Size:
  • 6 quart or larger
US Customary - Metric
Instructions

  1. 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.

  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.

  3. 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.

  4. 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.

  5. Cover and cook on LOW for 9 hours without opening the lid during the cooking time.

  6. Serve over tortillas with desired toppings, enjoy!

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 Facts
Slow Cooker Chile Verde
Amount Per Serving
Calories 218 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 75mg 25%
Sodium 278mg 12%
Potassium 493mg 14%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 23g 46%
Vitamin A 2.5%
Vitamin C 28.8%
Calcium 2.9%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

Sarah

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Slow Cooker Chile Verden

Reader Interactions

Comments

    • When you pick your jalapenos, or any peppers, pick ones with rounded bottoms. Avoid poiny tips, ones with little cracks, or ones that have different colors like yellow and red. You could also toss in a green pepper, and make sure to remove all seeds from all peppers, as seeds are super spicy. Hope that helps!

      Reply

  5. Made this yesterday…came out Uh-Mazing!!! I cut the pork into thick slices for pan frying bused coconut oil on medium heat. Didn’t cut it up any more, left them in 5 big slices. After 9 hours, it just pulls apart. I did, however, empty the juice before I pulled it apart. Then add juice to your desired consistency. I didn’t want soup! Excellent recipe, highly recommend!

    Reply

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