This Slow Cooker Pork Chile Verde is simple to prepare thanks to a few smart shortcuts and the convenience of a slow cooker. Tender cubes of pork simmer in a bright, savory sauce made from tomatillos, salsa verde, green chiles and classic Mexican spices for a comforting, flavorful stew.
Crock Pot Pork Chile Verde
This Pork Chile Verde was one of the first recipes created for this site. It’s not a strict traditional version, but it’s delicious and ideal for a dump-and-go slow cooker meal.
On busy days I rely on recipes that use a few store-bought ingredients and require minimal hands-on time. This chile verde combines canned tomatillos and jarred salsa verde with fresh aromatics and spices, so you can set it and forget it. It’s an easy crock pot dinner perfect for weeknights or meal prep.
Instant Pot directions are included below for a faster option.
Chile Verde Ingredients
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Pork Butt: Boston butt or pork shoulder, trimmed and cut into cubes.
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Canned Tomatillos: Convenient and bright—typically found in the ethnic aisle.
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Salsa Verde: Use your favorite jarred tomatillo salsa or homemade salsa verde.
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Green Enchilada Sauce: Adds depth and smooth consistency to the sauce.
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Diced Green Chiles: Saves time and adds mild heat; choose hot or mild to taste.
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Broth or Water: Chicken broth adds flavor; beef or vegetable broth also work.
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Liquid Smoke: A small amount gives a subtle smoky note.
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Oil: Olive, canola or vegetable oil for searing.
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Onion: One small onion, chopped.
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Garlic: Fresh garlic, minced.
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Spices: Ground cumin, dried oregano, salt and pepper.
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Cornstarch: Used as a slurry to thicken the sauce at the end.
How To Make Chile Verde In The Slow Cooker
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Season: Sprinkle pork with salt, pepper and ground cumin.
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Sear: Brown the pork in a skillet over medium-high heat until golden to develop flavor.
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Add to the slow cooker: Transfer the seared pork to the crock pot.
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Blend tomatillos: Puree canned tomatillos in a food processor until smooth, then add to the slow cooker.
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Combine: Add onion, garlic, salsa verde, enchilada sauce, diced green chiles, oregano, extra cumin and a dash of liquid smoke. Stir to combine.
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Cook: Cover and cook on low for about 6 hours or on high for about 4 hours, until pork is tender.
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Thicken: About 1 hour before serving, whisk 3 tablespoons cornstarch with 1/4 cup water or broth to form a slurry. Stir into the hot stew, continue cooking for the remaining hour, then adjust seasoning and serve.
How Do You Thicken Chile Verde
The easiest method is a cornstarch slurry: mix cornstarch with a small amount of cold water or broth, then stir it into the hot chile verde near the end of cooking and simmer until the sauce is slightly thickened.
Can I Make This Recipe In The Instant Pot?
Yes. For a quicker version, use the pressure cooker:
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Sear: Use the saute setting to brown the pork.
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Pressure cook: Add all ingredients, seal and cook on high pressure for 24 minutes, then allow a 10-minute natural release.
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Finish: Release any remaining pressure, use saute to bring the liquid to a simmer, whisk in the cornstarch slurry and cook 3–5 minutes until the sauce thickens.
Storing and Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Chile verde freezes well: cool completely and freeze in airtight containers or resealable freezer bags for up to 2 months. Portioning into quart-size bags is convenient for lunches. Thaw overnight in the refrigerator before reheating.
Chili Verde Recipe Tips
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Instant Pot instructions are provided in the recipe notes and card below.
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Serve this pork green chili with warm tortillas, rice and beans for a complete meal.
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Leftovers make excellent tacos, burritos or enchilada fillings.
Other pork recipes to try:
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Baked Pork Chops
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Instant Pot Pulled Pork
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Instant Pot Carnitas
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Pork Loin Roast
More easy recipes:
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Chile Colorado
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Baked Chicken Drumsticks
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Baked Chicken Breast
Slow Cooker Pork Chile Verde
Kathy McDaniel
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Ingredients
- 3 – 4 pounds pork butt (or shoulder), cubed
- Salt and ground black pepper to taste
- 1/2 teaspoon ground cumin
- 1 – 2 tablespoons olive oil
- 1 11-ounces canned tomatillos
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 16-ounces jar salsa verde
- 1 10-ounces can green enchilada sauce
- 1 4-ounces can diced green chile (mild or hot)
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon liquid smoke (optional)
- 3 tablespoons cornstarch
- 1/4 cup water or chicken broth
Instructions
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Season the pork with salt, pepper and 1/2 teaspoon ground cumin.
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In a large skillet, heat 1 tablespoon oil over medium-high heat. Working in batches so you don’t overcrowd the pan, brown the pork until golden. Add more oil if needed. Transfer seared pork to the slow cooker.
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Puree the canned tomatillos in a food processor until smooth, then pour them into the slow cooker.
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Add onion, garlic, salsa verde, enchilada sauce, diced green chiles, oregano, remaining cumin and liquid smoke. Stir to combine.
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Cook on low for 6 hours or on high for 4 hours. About an hour before serving, whisk 3 tablespoons cornstarch with 1/4 cup water or chicken broth to make a slurry. Stir it into the stew and continue cooking for the final hour. Taste and adjust seasoning before serving.
Notes
- Instant Pot instructions: Use sauté to brown the pork, add all ingredients, cook on high pressure for 24 minutes, allow a 10-minute natural release, then finish with the cornstarch slurry while using sauté until the sauce thickens slightly.
- Leftovers keep up to 3 days refrigerated in an airtight container. Reheat on the stove or in the microwave.
- Freeze cooled chile verde in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.