SLOW COOKER CHILI VERDE RECIPE is made of tender and juicy pieces of pork slow-cooked together with mild green chilis. Serve for dinner with warm tortillas and fresh salsa, or take along to the next potluck, this Chili Verde Pork delicious and amazingly easy!
Delicious and easy crock pot dinners are lifesavers for my busy family and include these favorites Vegetarian Chili with Baked Beans, Beef Bourguignon, and Pineapple Pulled Chicken Taco Lettuce Wraps.
I originally published this Chili Verde Recipe back in 2014. It was one of my very first “food” blogging posts. I have vivid memories of feeding this Chili Verde to my (then) 11-month old mixed in a whole bunch of full-fat plain Greek yogurt. He loved it.
It’s funny how food can do that- leave these strong, long-lasting impressions on a person that even 4 years couldn’t take away…
WHAT IS CHILI VERDE?
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.
INGREDIENTS IN THIS SLOW COOKER CHILI VERDE RECIPE
Feel free to add additional chilies or Jalapeño for deeper flavor and heat. 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
If you can’t find pork shoulder (I have yet to see it at Trader Joe’s), pork tenderloin will also work.
Again, not exactly authentic, but definitely easy. (I’ll get you guys the authentic version asap.)
HOW DO YOU MAKE CHILI VERDE?
First, you will need to decide if you want your Chili Verde Pork to be,
- Cooked in a crock pot or on the stove top?
- Completely homemade or with jarred salsa?
- Spicy or mild?
My answers to these three questions (for this particular Chili Verde recipe) is that I was going to cook it in a crockpot, using a little help from jarred salsa and chilis, and I wanted my spice level to be somewhere in the middle. Of course, as in all forms of cooking, my way is not the only way. But if you’re looking for EASY, then this is absolutely your recipe.
CAN I SUBSTITUTE CHICKEN IN PLACE OF PORK?
Yes! of course!
HOW TO SERVE CHILI VERDE PORK
This Slow Cooker Chili Verde doesn’t discriminate, it only wants you to be full and happy (and hopefully your kids, too!)
I also love to eat this slow cooker chili Verde in tacos, burritos, scrambled in eggs, or as delicious burrito bowls.
My son loves to enjoy his chili Verde pork with his favorite macaroni and cheese and I love to make salads.
In other words, the possibilities are endless.
If you try making this Slow Cooker Chili Verde, 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,
- Cilantro Lime Rice Recipe
- Mexican Street Corn Tostadas with Chipotle Black Beans
- Lime Teriyaki Shredded Beef Tacos (Slow Cooker)
- Drunken Beans with Poblanos
- Chicken Fajita Meal Prep Recipe
For more pork recipes check out,
- Pork Green Chili Recipe with White Beans
- Chili Verde Pork Burrito Bowls (Slow Cooker)
- Cambodian Pork and Cucumber Soup
- Pork Chops with Apples and Butternut Squash
- Apple Balsamic Instant Pot Pork Tenderloin
Slow Cooker Chili Verde
FOR THE 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
- red or green cabbage - chopped
- salsa or pico de gallo
- Add pork, onion and garlic to your slow cooker.
- Stir in both jars of salsa verde, canned green chilies and jalapeno peppers.
- Cover and cook on high for approximately 5-6 hours or low for 8 hours.
- Prepare tacos, if desired.
- If you can't find pork shoulder, pork tenderloin and pork butt are good alternatives.
- Nutritional information does not include the optional toppings.
- I recommend leaving the pork in its juices rather than draining as it will dry out.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)