Slow Cooker Pork Chile Verde is an easy crock pot dinner with a seasoned pork shoulder, carrots and green chiles cooked low and slow until super tender.
This recipe is perfect for any weeknight or even taking the stress out of cooking over the weekend when you need to relax and unwind, like our Slow Cooker Ultimate Pot Roast. When planning your dinners for the week, check out other Slow Cooker Recipes for more ideas to help get dinner on the table.
Slow Cooker Posole Pork
This slow cooker recipe is an easy, quick stew made with green enchilada sauce, canned green chiles and diced pork shoulder which simmers low and slow in your crock pot all day until it’s fall apart tender. With the addition of chunks of carrots it’s heartier, like a stew, but if you leave out the carrots you can easily shred the pork and use it in tacos, burritos and more.
You can make the flavors more reminiscent of a Pork Posole with the addition of hominy. You could also swap the carrots for sweet potatoes or yukon potatoes for a heartier stew flavor.
Standard Best Practices for Slow Cooker Cooking:
- 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.
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VARIATIONS ON SLOW COOKER CHILE VERDE PORK
- 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.
- Vegetables: Add in any additional vegetables you’d like to bulk up the dish, like hominy, corn, potatoes and more to make it more like a chili than a classic shredded pork filling dish.
- 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.
MORE SLOW COOKER FAVORITES:
SAFE STORAGE GUIDELINES
- Serve: Don’t leave out for more than 2 hours at room temperature.
- Store: 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.
- 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.
WHEN IS PORK SAFE TO EAT?
According to the USDA’s Official Website, pork is considered safe to eat when it has an internal temperature of 145 degrees F (62.8 degrees C). To properly check, insert a meat thermometer into the thickest part of the cut before serving.
- 2 tablespoons vegetable oil
- 3 pounds pork shoulder , cut into 1" chunks
- 1 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 14 ounces diced tomatoes , undrained
- 4 ounces canned diced green chiles
- 10 ounces can green enchilada sauce
- 4 carrots , cut into 1" chunks
- 1 onion , diced
- 3 cloves garlic , minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 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.
- Add in the remaining ingredients, stir well to combine and cover.
- Cook, on low heat for 5-6 hours or until pork is fork tender.