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.
(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
- Salsa Verde
- Canned green chilis
- 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
- White or brown rice, or other grain
- Fresh greens or salad
- Avocado or guacamole
- Sour cream
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.
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
- 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
DON’T FORGET TO PIN AND SHARE THIS CHILI VERDE PORK FOR AN EASY AND FLAVORFUL HEALTHY RECIPE THE WHOLE FAMILY WILL LOVE.
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Chili Verde Pork Burrito Bowls (Slow Cooker)
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 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
For the Pico de Gallo
- 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
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
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.
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.
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!
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)