Slow Cooker Pork Chile Verde

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 Pork Chile Verde in crockpot

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.

MORE TASTY PORK RECIPES

Slow Cooker Pork Chile Verde in black crock pot

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.

Slow Cooker Pork Chile Verde with sliced jalapenos

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Slow Cooker Pork Chile Verde

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.
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" 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

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.
  • 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.

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
Keyword: Slow Cooker Pork Chile Verde

Slow Cooker Pork Chile Verde collage

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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Comments

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

  2. 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.

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

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