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Home » Dinners & Main Course » Chili Verde Pork Burrito Bowls (Slow Cooker)

Chili Verde Pork Burrito Bowls (Slow Cooker)

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
August 19, 2018
5 from 6 votes


Last Updated September 21, 2020 | 0 Comments

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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.

Slow Cooker Chili Verde Pork Burrito Bowls

(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

Bowl filled with white rice, chili verde pork, avocado, pico de gallo, lettuce, corn and beans.

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

two chili verde burrito bowls

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.

Prepared chili verde pork burrito bowls with pico de gallo and avocado

If you try making this Chili Verde Pork Recipe, please leave me a comment and let me know! I always love to read your thoughts and feedback!

For more Mexican-inspired recipes check out,

  • Pork Green Chili Recipe with White Beans
  • Pork Green Chili Verde Meal Prep Bowls
  • Slow Cooker Chili Verde Recipe
  • Pork Green Chili Stew
  • 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

DON’T FORGET TO PIN AND SHARE THIS CHILI VERDE PORK FOR AN EASY AND FLAVORFUL HEALTHY RECIPE THE WHOLE FAMILY WILL LOVE.

Easy pork burrito bowls with creamy ranch dressing

 

A burrito bowl filled with chili verde pork

Chili Verde Pork Burrito Bowls (Slow Cooker)

5 from 6 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 30 mins
Chili Cooking Time 4 hrs
Total Time 30 mins
Course Main Course
Cuisine American, Mexican
Servings 6 servings
Calories 646 kcal

Ingredients
 
 

For the Chili Verde Pork

  • 6 pounds pork shoulder - trimmed of fat and chopped into cubes
  • 2 medium yellow onions - diced
  • 8 cloves garlic - minced
  • 1 teaspoon 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

For the Pico de Gallo

  • 8 roma tomatoes - sliced in half with seeds scooped out
  • ½ large white onion - diced
  • l lime - juiced
  • ⅓ cup fresh cilantro - finely chopped
  • 2 cloves garlic - minced
  • 2 serrano peppers - seeded and diced
  • ½ teaspoon salt

For the Burrito Bowls

  • 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
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Instructions
 

For the Pork Chili Verde

  • 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.
    Slow cooker filled with chili verde

For the Pico De Gallo

  • 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.
    a bowl of pico de gallo

For the Burrito Bowls

  • 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!

Jessica's Notes

See the full Slow Cooker Chili Verde Recipe HERE

Nutritional Information

Calories: 646kcal | Carbohydrates: 65g | Protein: 37g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 384mg | Potassium: 1421mg | Fiber: 11g | Sugar: 4g | Vitamin A: 3775IU | Vitamin C: 27.7mg | Calcium: 106mg | Iron: 5.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword chili verde pork, chili verde pork burrito bowls, green chili pork
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

379 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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