Pork Chili Verde is a classic Mexican dish featuring tender chunks of pork shoulder slowly cooked in a tangy roasted tomatillo sauce (salsa verde) with onion, garlic, and jalapeños. Serve this Crock Pot recipe with a side of rice and beans or wrapped in warm tortillas for a complete and delicious weeknight dinner!
Love this recipe? Check out my tangy Homemade Salsa Verde or this hearty Pork Green Chili with White Beans next!
I originally published this Chili Verde Recipe back in 2014. It was one of my very first “food blogging” posts. I vividly remember feeding it to my (then) 11-month-old mixed in a whole bunch of full-fat plain Greek yogurt. He loved it. He’s 11 now and basically an adult. Wild.
About This Recipe
If you’re craving a hearty, flavor-packed meal that’s super easy to make, this Crock Pot Chili Verde is just what you need. Featuring tender chunks of pork shoulder simmered in a zesty green sauce, this delicious recipe packs bold, authentic flavors with little effort. The slow cooker does all the work—just toss in the ingredients, set it, and forget it! But that’s not even the best part! Convenient pantry staples like jarred salsa verde and canned green chiles eliminate the need for roasting and blending tomatillos, making this dish super hands-off and budget-friendly. Authentic? Not exactly, but the flavor would say otherwise. Serve it in tacos, burritos, over rice, or as a stew, it’s the perfect make-ahead, meal-prep recipe.
- Taste: Bright, tangy, and slightly spicy flavor. You can adjust the spice level by adding more or less jalapeño.
- Yield: Using a 6-pound pork shoulder, this recipe will make approximately 10-12 servings.
- Freezer-Friendly: Yes! Crockpot chili verde can be frozen for up to 3 months.
Table of Contents
What is Chili Verde?
Chili Verde (aka Chile Verde) is a Mexican-inspired dish featuring slow-cooked meat (usually pork) in a sauce made from roasted tomatillos, green chilies, and aromatic spices. The name “chili verde” translates to “green chili,” referring to the sauce’s color and the use of green chilies like poblanos, jalapeños, or canned green chiles.
How to Make Perfect Crock Pot Chili Verde in 3 Simple Steps
The complete recipe (with step-by-step images) is in the recipe card at the bottom of this page.
1. Choose and Prepare the Right Cut of Pork. The ideal cut of pork for this recipe is pork shoulder, aka pork butt or Boston butt. You can trim excess fat, but be sure to leave enough on there for moisture and flavor.
2. Adjust the Heat Level to Your Preference. If you prefer a milder dish, be sure to remove the seeds and membranes from your jalapeños before adding them. Also remember that jalapeños are a bit of a wild card- sometimes they’re spicy and sometimes they’re not. Keep that in mind before adding 10 to your crockpot. For even less heat, ditch the jalapeños completely and use mild green chilies like Anaheim or poblano peppers instead. On the other hand, if you love spice, consider adding an extra serrano pepper, a dash of cayenne pepper, or even a few dashes of hot sauce at the end of cooking.
3. Cook Low and Slow. For ultra-tender pork, cook on LOW for 6-8 hours. Cooking on high for 3-4 hours also works, but the texture won’t be quite as soft.
Optional Flavor Boosting Tips
- Sear the pork for extra flavor. If you have a little extra time, consider browning the pork in a hot skillet before slow-cooking. Browning creates a rich, yummy, caramelized crust that deepens the overall taste of the dish. It’s totally optional, but highly recommended if you have the time.
- Blend some of the sauce after cooking. If you prefer a heartier, smoother sauce rather than a broth-like consistency, a simple trick is to blend a portion of the sauce before serving. After the pork is fully cooked, remove some of the onions, chilies, and cooking liquid, and blend them until smooth. Then, stir the mixture back into the slow cooker for a perfect smooth, delicious sauce.
- Make-ahead: Chili verde tastes even better the next day as the flavors are given time to mix and mingle. If time allows, make it ahead and reheat for the best flavor. It also makes an excellent meal prep option.
How to Serve Chili Verde Pork
This Crock Pot Chili Verde is incredibly versatile; it only wants you to be full and happy (and hopefully your kids, too!) Here are some ideas to get you started:
- As a Stew: Serve it in a bowl topped with chopped cilantro, green onions, avocado, sour cream, or queso fresco. Be sure to serve it with a side of warm tortillas or tortilla chips for dipping!
- Chili Verde Tacos: Gently heat flour or corn tortillas in a dry skillet and fill them with a generous spoonful of chili verde pork. Add toppings like pico de gallo, guacamole, cotija cheese, and a squeeze of lime.
- Over Rice: Spoon it over steamed white rice, cilantro lime rice, or Mexican rice.
- Chili Verde Burritos: Wrap chili verde in a large flour tortilla with Mexican rice, refried beans or black beans, and cheese. Make it a “wet” burrito by smothering it in extra salsa verde (green sauce) and cheese, then baking until melted.
- With Eggs (Huevos con Chile Verde): Serve it with scrambled eggs or make Chili Verde Eggs Benedict with a poached egg on top.
Frequently Asked Questions
Absolutely! Boneless, skinless chicken thighs are a fantastic substitute for pork in Chili Verde. They have enough fat and connective tissue to remain tender and juicy during slow cooking, unlike chicken breasts, which can dry out. Use about 5-6 pounds of boneless, skinless chicken thighs and Cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is fork-tender. Shred the chicken and mix it back into the sauce before serving.
Yes! The Instant Pot is perfect for making tender, flavorful Chili Verde in a fraction of the time. Add the ingredients and secure the lid. Set the Instant Pot to Pressure Cook (Manual) for 35 minutes, followed by a natural release for at least 15 minutes (this keeps the meat tender and juicy). Shred the pork directly in the pot, mix with the sauce, and serve! Check out my Instant Pot Pork Green Chili Stew to see how it’s done.
For a 6-pound pork shoulder, you’ll need a 6-quart slow cooker or larger. If you have a 7-to-8-quart slow cooker available, use that for easier stirring and more even cooking. This 7-quart programmable Crock Pot is a great example.
Have any questions about this Recipe? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this Crock Pot Chili Verde Recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Crock Pot Chili Verde Recipe
Equipment
Ingredients
Crock Pot Chili Verde
- 6 pounds pork shoulder - trimmed of fat and chopped into cubes
- 2 medium yellow onion - chopped
- 8 cloves garlic - minced
- 1 teaspoon salt + pepper - plus more to taste
- 24 oz salsa verde - two 12 oz jars
- 8 ounces green chilies - canned
- 2 jalapeno peppers - chopped (more or less depending on how much heat you like)
- chopped cilantro and green onion for garnish
For the Tacos (optional)
- corn or flour tortillas
- shredded red or green cabbage
- pico de gallo - homemade or store-bought
- limes juice
Instructions
- Prep the Ingredients. Cut pork shoulder into cubes and season with salt and pepper. Chop the onions, garlic, and jalapeños. Optional: Sear the pork in a hot skillet for 3-4 minutes per side to develop a richer, caramelized flavor.
- Add the Ingredients. Add the chunks of pork shoulder, chopped onion, jalapeño, garlic, canned green chiles, and jarred salsa verde to the slow cooker.
- Combine. Stir to combine and coat the pork evenly.
- Cook Slowly. Cover and set the Crock Pot to LOW for 6-8 hours (best for ultra-tender, fall-apart pork) or HIGH for 3-4 hours.
- Serve. Once the pork is fully cooked, use two forks to shred the meat directly in the slow cooker or leave it as it. Serve as a stew, in tacos, burritos, over rice, or with tortillas garnished with chopped cilantro, green onions, avocado, queso fresco, or a squeeze of lime.
Jessica’s Notes
- Yield: This recipe makes approximately 10-12 servings.
- What size Crock Pot should I use? For a 6-pound pork shoulder, you’ll need a 6-quart slow cooker or larger (honestly, a little larger, like 7-8 quarts is better). This 7-quart programmable Crock Pot is a great example.
- Is this recipe spicy? The answer to this depends on how spicy the jalapeños are. If you prefer a milder dish, try removing the seeds and membranes from the jalapeños before adding them, or ditch the jalapeños completely and use mild green chilies like Anaheim or poblano peppers instead.
- Is it better to cook on LOW or HIGH heat? For ultra-tender pork, cook on LOW for 6-8 hours.
- CHICKEN Chili Verde: For the best flavor, use boneless skinless chicken thighs as they have enough fat and connective tissue to remain tender and juicy (unlike chicken breasts). Use about 5-6 pounds of boneless, skinless chicken thighs and Cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- INSTANT POT Pork Chili Verde: Add the ingredients and secure the lid. Set the Instant Pot to Pressure Cook (Manual) for 35 minutes, followed by a natural release for at least 15 minutes (this keeps the meat tender and juicy). Shred the pork directly in the pot, mix with the sauce, and serve!
- Leftovers and Freezing: Store in an airtight container for up to 4 days or place cooled Chili Verde in freezer-safe bags and store for up to 3 months.
- Reheating: Allow frozen leftovers to thaw overnight in the refrigerator. Warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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