Slow Cooker Green Chile Pork Loin
2 Comments Apr 15, 2022
Updated Jan 04, 2023
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This slow cooker green chile pork loin is packed with vegetables and made complete with a flavorful, creamy green chile sauce accompanying any side dish you choose.
Using ingredients you most likely already have on hand (or can easily find at the grocery store), you’ll have this on the dinner table in as little as 4 hours!
Table of Contents
Why this recipe works
For starters, this (slightly spicy) flavorful dish has all the flavors that complement just about any side dish. It’s the perfect recipe for something low maintenance and filling.
Also, whether you’re craving Mexican food or something southern and comforting, this pork green chile recipe has you covered. Thank you to my friend Michelle at The Complete Savorist for giving me this recipe to try. This recipe goes great along with Michelle’s Authenic Mexican Black Beans.
Recipe Ingredients
- Pork Loin – try to find an actual pork loin and not the pork tenderloin (pork loin is larger and not skinny).
- Vegetables – mushrooms, bell pepper, and onion add flavor and a nice appearance to the tangy sauce.
- Green Enchilada Sauce – we typically go for a can of Las Palmas green enchilada sauce, but you can grab what’s in stock at your local grocery store. This is what gives the dish the green chile flavor.
- Cream Cheese – is used to help create the sauce.
- Seasonings – salt, pepper, and garlic powder help add flavor.
Step-by-Step Directions
Step One – Season the pork loin on both sides with the seasonings. Add oil to a hot skillet set over medium-high heat—Brown all sides of the roast; no need to cook through.
Step Two – Place the browned loin into the crockpot and add the can of green enchilada sauce.
Step Three – Sprinkle the vegetables on top, followed by the block of cream cheese. Cook on LOW for 5-6 hours or HIGH for 4 hours.
Step Four – Remove the loin and slice it with about a 1″ thickness. In the meantime, whisk the sauce to spread the cream cheese throughout.
Step Five – Replace the sliced pork loin back into the slow cooker.
How to serve
- Rice and beans – A side of rice and beans provides the perfect balance to a full meal. The rice soaks up the wonderful creamy green chile sauce.
- Burrito – Cube the pork loin slices and put a nice helping inside warm tortillas.
- Enchiladas – Use the slow cooker cubed pork to create irresistible enchiladas packed with the works, especially shredded Monterey Jack cheese.
- This pork is a great dish to have ready in a slow cooker along side a mashed potato bar.
Recipe FAQs
They can be placed into an airtight container and stored in the refrigerator for up to 4 days. Or can be put into the freezer for up to three months.
Instead of mild green bell peppers, you can use fresh peppers such as hatch chiles, poblanos, jalapenos, or canned fire-roasted green chiles.
You can’t go wrong with sour cream, chopped fresh cilantro, sliced green onions, roasted peppers, lime juice, or avocado.
If you want shredded meat, you’ll want to cook on LOW for 8 hours or HIGH for 5 hours. The longer cooking time will ensure the meat will shred.
Use two 16-ounce jars of salsa verde instead of green enchilada sauce. You will still get a wonderfully flavored green chili pork.
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Slow Cooker Green Chile Pork Loin
Ingredients
- 3 lbs. pork loin, (try to find pork loin, not tenderloin, pork loin larger, not skinny)
- 1 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 2 Tbsp. cooking oil
- 2 green bell peppers, diced (or 2 poblano peppers if you want more heat)
- 1 medium white onion, diced
- 2 cups sliced mushrooms
- 28 oz. can Las Palmas green enchilada sauce
- 8 oz. cream cheese
Instructions
- Sprinkle the pork loin on both sides with the salt, pepper and garlic powder.
- Heat a large skillet over medium-high heat. Add the cooking oil
- Brown the roast on both sides, no need to cook through.
- Add the roast to the slow cooker, pour over the enchilada sauce. Add the onion, mushroom and bell pepper. Place the cream cheese last, on top of roast.
- Cook on LOW for 5-6 hours or HIGH for 4 hours.
- Remove pork on to a cutting board, let it rest while you whisk the sauce.
- Whisk the sauce together to blend in cream cheese in the slow cooker.
- Slice pork or cut into cubes. Add the pork back into the slow cooker to keep warm until ready to serve.
- Serve the pork with a generous amount of sauce.
- Serve with rice and beans or in a burrito.
Sarah’s Notes
- Rice and beans – A side of rice and beans provides the perfect balance to a full meal. The rice soaks up the wonderful creamy green chile sauce.
- Burrito – Cube the pork loin slices and put a nice helping inside warm tortillas.
- Enchiladas – Use the slow cooker cubed pork to create irresistible enchiladas packed with the works, especially shredded Monterey Jack cheese.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Las Palmas enchilada sauce is “da bomb”!
I didn’t want the cream cheese so I replaced it and the enchilada sauce with 1 jar if Herdez Mild Salsa Verde plus 1 jar of Herdez Mild Avocado Creamy Salsa. Added mushrooms too. Works great with rice.