Chili Verde Pork Burrito Bowls– juicy pieces of slow-cooked chili Verde pork served with rice, crunchy greens, sweet corn, black beans, fresh pico de gallo, and fried tortilla chips. It’s everything you’d want in a burrito, minus the tortilla.
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(originally published October 9, 2015)
The burrito. Rice, beans, cheese, and tender chunks of juicy meat all wrapped in a giant flour tortilla. When I think of happiness, I imagine a burrito. Of course, I think of a lot of other things, too, but the burrito definitely makes the list. I mean, I could probably consume a burrito every single day and never get sick of them.
Ok, that’s not true. Yes, I would. But it would take a long time, and I would probably be pretty unhealthy by the time that time came.
Anyway, thankfully, someone a long time ago invented the burrito bowl, aka, a burrito minus the tortilla. It’s a little like a taco salad but…not. They’re bright, colorful, and a much healthier option than its more traditional alternative.
If you’re new to burrito bowls or making Mexican food at home, you’re in luck! These chili Verde pork burrito bowls are as easy as it comes and makes tons of amazing leftovers. Kids will gobble up the meat and rice and maybe even a veggie or two.
Ingredients in Chile Verde Pork
You’ll notice that I included jalapeños in this slow-cooked pork. Feel free to add more or less Jalapeño according to your own personal preference. If you are sensitive to heat or you plan to serve this to a large group, I recommend cutting the jalapeño serving in half or leave it out altogether. Jalapeños are often a mystery as you never know how hot they are going to turn out, so keep that in mind before adding 10 to your crockpot.
- Pork shoulder (aka pork butt)
- Yellow onions
- Garlic
- Salsa Verde
- Canned green chilis
- Jalapeños
- Cilantro
- Green onion
Why these are the best Chili Verde Pork Burrito Bowls
- There is nothing complicated or fancy to any part of the recipe.
- You can prepare everything ahead of time.
- Which makes these pork burrito bowls meal prep magic.
- They also make party-planning a piece of cake! Prepare the toppings, place in separate bowls, and allow guests to pick-and-choose what they want to add to their very own burrito bowl.
- They’re gluten-free.
- Easily customizable.
Chili Verde Pork Burrito Bowl Toppings
- Homemade Pico de Gallo or other favorite store-bought salsa
- Corn
- Beans
- White or brown rice, or other grain
- Fresh greens or salad
- Avocado or guacamole
- Sour cream
- Cheese
- Cilantro
What is Chili Verde Pork?
Chili Verde is a delicious slow-cooked, simmering mixture of pork, jalapeños, tomatillos, and garlic.
If you’ve been to a Mexican restaurant or taqueria, chances are you’ve seen Chili Verde Pork on the menu. It’s easy to prepare ahead of time and in bulk, so it’s often a favorite. And while it may not be everyone’s favorite, it is definitely my husbands favorite.
You can cook Chili Verde in the slow cooker, pressure cooker, or simmer in a large pot on low for several hours.
What are some other uses for Slow Cooker Chili Verde Pork
Chili Verde Pork tastes great with just about everything.
Of course, my natural reaction is to keep with the Mexican theme and enjoy this delicious slow-cooked meat in things like quesadillas, tacos, taquitos (coming soon!), burrito bowls, and meal prep.
However, chili Verde pork tastes great with just about everything. For example, scrambled in eggs or served with your kiddos favorite mac n cheese.
Don’t forget to check out these other delicious Mexican-inspired recipes
- Pork Green Chili Verde Meal Prep Bowls
- Slow Cooker Chili Verde Recipe
- Green Chicken Chili Enchilada Soup
- Salsa Verde Cauliflower and Lentil Tacos with Mango Pomegranate Salsa
- How to Make Refried Black Beans
- Spicy Mexican Stewed Shrimp
- One Skillet Mexican Quinoa with Chipotle Lime Crema
- Fast and Easy Cilantro Lime Rice
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Chili Verde Pork Burrito Bowls- juicy pieces of slow-cooked chili Verde pork served with rice, crunchy greens, sweet corn, black beans, fresh pico de gallo, and fried tortilla chips. It's everything you'd want in a burrito, minus the tortilla.
- 6 pounds pork shoulder trimmed of fat and chopped into cubes
- 2 medium yellow onions diced
- 8 cloves garlic minced
- 1 tsp salt + pepper plus more to taste
- 24 ounces salsa verde (two 12-oz jars)
- 8 ounces green chilis canned
- 2 jalapeño peppers diced
- chopped cilantro and green onion for garnish
- 8 roma tomatoes sliced in half with seeds scooped out
- 1/2 large white onion diced
- l lime juiced
- 1/3 cup fresh cilantro finely chopped
- 2 cloves garlic minced
- 2 serrano peppers seeded and diced
- 1/2 tsp salt
- 1.5 cups uncooked rice or other preferred grain
- 1 can black beans rinsed and drained
- 1 can whole kernel corn rinsed and drained
- 4 cups romaine lettuce chopped
- 1 cup green onion chopped
- 2 avocado peeled and chopped
- Fresh Limes
Add pork, onion, and garlic to your slow cooker. Stir in both jars of salsa verde, canned green chilies, and jalapeño peppers. Cover and cook on high for approximately 5-6 hours or low for 8 hours.
- Prepare the tomatoes. Slice each tomato in half lengthwise and use a spoon to scoop the seeds and liquid from the center. Chop the tomatoes into small, equal size pieces. Approximately twice the size of the onions.
Transfer the diced tomato, onion, lime juice, cilantro, garlic, serrano peppers, and salt to a medium bowl and mix to combine. Cover and refrigerate until ready to serve.
In a medium saucepot cook rice according to package instructions. As the rice cooks chop and prepare any desired burrito bowl additions (corn, beans, lettuce, etc).
As soon as rice and pork are fully cooked, build your bowl with all your favorite toppings! Enjoy!
See the full Slow Cooker Chili Verde Recipe HERE
