Slow Cooker Pork Chile Verde

Slow Cooker Pork Chile Verde is an easy crock pot version for a classic Mexican pork stew with green chilies. Try it for dinner this week!

With just a little prep work in the morning, this Mexican stew recipe is perfect for weeknights when you need dinner to be ready when you get home. No crockpot? No problem – try my stovetop Green Chili Stew instead!

Sabrina’s Slow Cooker Pork Chile Verde Recipe

This delicious slow cooker recipe is an easy way to make a traditional Mexican dish of diced pork shoulder braised with green enchilada sauce and green chiles. Instead of the oven, this version simmers low and slow in your crock pot all day until it falls apart tender. With the chunks of carrots and tomatoes, it’s hearty enough to be served like a stew or over rice, but you can also easily shred the pork to use it in tacos, burritos, and more.

Recipe Card

About This Recipe

To give it extra flavor, I seared the seasoned pork shoulder on the stovetop until it was perfectly browned. The browned pork is slow-cooked with diced tomatoes, green chiles, enchilada sauce, carrots, onion, garlic, cumin, and oregano. The result is a hearty Pork Chile Verde filled with warm Southwestern flavors that I just know you and your family will love.

Chef’s Note: Pork Posole vs Chile Verde

Chile Verde has a flavor similar to Pork Posole, or Pozole Verde, which is a classic pork stew with hominy. To combine both tasty dishes, I just add a can of white hominy, drained and rinsed, to my Pork Chile Verde in the last hour of slow cooking. The soft, pillowy corn kernels soak up the flavor and make it into a more filling dish. I serve it with traditional Posole toppings like cilantro, thinly sliced radishes, avocado and diced white onion.

Ingredients

• 3 pounds Pork Shoulder: This is a budget-friendly option that can be bought in bulk and can easily feed a crowd.
• 2 tablespoons Vegetable Oil: Use your favorite oil to sear the pork shoulder like canola oil, avocado oil, olive oil, or even tallow.
• 4 ounces Diced Green Chilies: A can of diced chilies brings out more of that roasted chile flavor in the enchilada sauce.
• 10 ounces Green Enchilada Sauce: Green enchilada sauce is made of roasted green chiles, tomatillos and jalapenos, along with spices, for a tangy, spicy flavor profile.
• Vegetables: I’m using 4 Carrots and 1 diced white Onion. You can use red onion or yellow onion if you prefer.
• Seasonings: Garlic, cumin, and oregano are the perfect south-of-the-border seasoning combo for an authentic Mexican flavor.

Kitchen Tools and Equipment

• Searing Pan: You’ll need a Dutch oven, cast iron pan, or other heavy-bottomed pot to sear the pork and brown it on all sides.
• Slow Cooker: You’ll need a standard-sized slow cooker, 6-8 quarts, to cook the stew after the meat is seared.
• Sharp Knife: You’ll want a good, Sharp Knife to cut the pork into pieces.

Can This Be Made Ahead?

This dish is the ultimate make-ahead dish. Since it takes at least 5 hours to cook, you can prep it the morning before serving, or even the night before and let it cook even longer and get even more tender. Just be sure to place the temperature on low.

Recipe Tips and Tricks

• Brown meat before slow cooking: Make sure you sear the pork on all sides before you add it to the slow cooker, this will give it more flavor and texture.
• Cut your carrots into large chunks: If you want vegetables to maintain structure in the slow cooker cut them large enough to make sure they don’t become mush or add them later in the cooking process.
• Don’t add too much liquid: Do not add any broth to this recipe as any additional liquid would make the recipe too soupy and make the gravy too thin.

How to Store

• Store: Don’t leave out for more than 2 hours at room temperature. This recipe will stay for up to 5 days in the refrigerator if covered and sealed in an airtight container.
• Reheat: To reheat your Pork Chile Verde leftovers, put them in a microwave-safe dish and cover with a microwave-safe lid or paper towel to avoid splattering. Then heat on medium power for 2-3 minutes, stirring halfway through. Alternatively, transfer the leftovers to a saucepan add a splash of water or broth to prevent sticking, and heat over medium-high heat until warmed.
•  Freeze: This meal is easily freezable. Simply add the chile verde to a freezer-safe storage bag or container. It’ll be good for up to 3 months.

Instant Pot Instructions

Using an Instant Pot can significantly reduce cooking time!

• Start by using the sauté function to sear the pork directly in the Instant Pot, or you can do it on the stovetop on a cast iron skillet.
• Once seared, add all the remaining ingredients.
• Secure the lid, and set the Instant Pot to pressure cook on high for 40 minutes.
• Allow the pressure to release naturally for 10 minutes before performing a quick release.

Frequent Questions

Variations

• Meat: You can substitute with boneless pork shoulder or boneless pork loin but I would recommend browning it for a few minutes on each side before placing it into the slow cooker for 6-8 hours. Shred when ready to serve. You could also swap in chicken thighs in place of the pork, or use a chuck roast if you prefer beef.
• Veggies and Beans: To bulk up the dish, add filling ingredients like hominy, corn, or canned beans, to make it more like a chili than a classic shredded pork dish. You could also swap out the carrots for sweet potatoes or Yukon potatoes for a heartier stew.
• Garnish: Add your favorite toppings, like avocado, radishes, or diced-up white onion to your shredded pork. You can even create a toppings bar for your family or guests to customize their own.

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