Slow Cooker Pork Chile Verde

6 servings
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes

Slow Cooker Pork Chile Verde is an easy crock pot dinner with just 10 minutes of prep. Try making this for dinner!

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. When planning your dinners for the week, check out my other Slow Cooker Recipes like my Slow Cooker Ultimate Pot Roast and Slow Cooker Sesame Chicken for more main course ideas to help get dinner on the table quick after a long day.

Sabrina’s Slow Cooker Pork Chile Verde Recipe

This delicious slow cooker recipe is an easy, quick 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 if you can also easily shred the pork to use it in tacos, burritos, and more.

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.

How to Make

Time needed: 5 hours and 10 minutes.

  1. Season the Pork

    Generously season the pork shoulder chunks with salt and pepper.

  2. Sear the Pork

    Heat cooking oil in a heavy-bottomed pan over medium-high heat. Add the seasoned pork and sear until well browned on all sides, about 3-4 minutes per side.

  3. (Optional: Cut Pork Shoulder)

    It’s not required but after searing, you can cut the pork shoulder into smaller pieces. Either way, it will be tender enough to cut without much effort once cooked.

  4. Add All Ingredients to Slow Cooker

    Transfer the pork roast to your slow cooker, making sure to include all the delicious browned bits and juices. Add diced tomatoes, green chiles, green enchilada sauce, carrots, onion, garlic, cumin, and oregano to the slow cooker. Stir well.

  5. Slow Cook

    Cover the slow cooker and cook on low heat for 5-6 hours.

  6. Serve

    Once the cooking time is complete, give it a stir and serve with warm tortillas and fresh cilantro garnish.

Recipe Card

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!
Yield 6 servings
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Dinner
Cuisine Mexican
Author Sabrina Snyder

Ingredients
 

  • 2 tablespoons vegetable oil
  • 3 pounds pork shoulder , cut into 1 inch chunks
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 14 ounces diced tomatoes , undrained
  • 4 ounces diced green chiles
  • 10 ounces green enchilada sauce
  • 4 carrots , cut into 1 inch chunks
  • 1 onion , diced
  • 3 cloves garlic , minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano

Instructions

  • Season pork with salt and pepper and add to a large Dutch oven on medium-high heat with vegetable oil.
  • Cook until seared on all sides until well browned, about 3-4 minutes on each side.
  • Transfer the seared pork pieces to your slow cooker, along with the juices and as many browned bits.
  • Add in the remaining ingredients to the slow cooker, stir well to combine and cover.
  • Cook, on low heat for 5-6 hours or until pork is fork tender.

Nutrition

Calories: 208kcal | Carbohydrates: 24g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 911mg | Potassium: 530mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3881IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 3mg

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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.

Nutritional Facts

Nutrition Facts
Slow Cooker Pork Chile Verde
Amount Per Serving
Calories 208 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 911mg40%
Potassium 530mg15%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 10g11%
Protein 13g26%
Vitamin A 3881IU78%
Vitamin C 17mg21%
Calcium 80mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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: We 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. You can reheat it either on the stovetop or microwave.
  • 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.

Serving Ideas

Instant Pot Pork Chile Verde

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

Is there a substitute for green enchilada sauce?

You can use salsa verde (green salsa) as a substitute. It offers a similar tangy flavor profile.

Can I use a different cut of pork?

Yes, pork butt is a good alternative to pork shoulder since both cuts become tender and flavorful when slow-cooked.

Do I put water in the slow cooker with pork?

There’s no need to add any liquid to the pot because once it’s covered the pork will create its own water and steam.

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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.
  • 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 filling 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.
  • Chicken or Beef: You can swap in chicken thighs in place of the pork, or use a chuck roast if you prefer beef.

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Photos used in previous versions of this post.

Slow Cooker Pork Chile Verde collage
Slow Cooker Pork Chile Verde with sliced jalapenos
Slow Cooker Pork Chile Verde in black crock pot
Slow Cooker Pork Chile Verde in crockpot

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Looks & sounds delicious. Only problem I found with recipe is it’s for a slow cooker & in the directions it says use a Dutch oven. I’m using a slow cooker & I’m hoping it turns out good.

    1. Hi Pauline! This is a typo and I appreciate you bringing this to our attention! Fixing the recipe.

  2. This was my first recipe from Dinner then Dessert, and it was fantastic! I followed the recipe exactly as written, and it was delicious! The pork is so tender-I generally dislike pork but this recipe has made me reconsider.

  3. My family loved this! I had made this not knowing what to expect and it turned out great! My husband and his family loved it when I made it for the first time. We had it over rice as well and it hit the spot.

  4. I’m making this today with a 6 lb boneless pork shoulder roast that I am cutting into 1” cubes. The recipe calls for 5-6 hours but in the above area where you talk about the meat you say 6-8 hours. Which amount of time should I do?

  5. I bet this makes your home smell AMAZING!! Love that you use canned enchilada sauce, so quick and easy!

  6. I have a question. At the beginning of the recipe it says it is a crockpot recipe but when I read the instructions you say to put it in a dutch oven to brown and then add other ingredients and cook on low. A dutch oven is used on stove top and in oven. So my question is which way should it be cooked? Thanks.

    1. This is a slow cooker recipe though you’ll want to brown the meat before placing it into the slow cooker to lock in the juices. If you have an aluminum insert for your slow cooker, it can all be done in that but I wasn’t sure what most people had in their kitchen and wanted to be safe and explain myself. Hope this helps clear up any confusion.

  7. This sounds so good have to try this one also. Have been making a lot of your recipes. Thanks for the recipes.

  8. Hi. This looks great. I have a center cut boneless pork roast in the freezer. Can I use that in the recipe? Thank you.