Slow Cooker Pork Chile Verde

Chunks of pork shoulder slow cooked in a tangy green sauce of tomatillo salsa verde, green chiles, onion, garlic and cumin. Serves 6.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoBudget-friendlyNo added sugarFreezer-friendly

Contains: wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 8 hr
  • Total 8 hr 20 min
  • Yield 6 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Slow cooker pork chile verde in a bowl with rice and cilantro

Chile verde is pork braised until spoon-tender in a bright, tangy green sauce. A jar of salsa verde makes it easy; browning the pork first adds depth.

Serve it in bowls with rice and warm tortillas, or as a burrito filling.

Instructions

  1. Brown the pork. Season the pork with salt and pepper. Brown it in batches in the oil in a large skillet over medium-high heat, about 6 minutes per batch, and move to the slow cooker.
  2. Add the sauce. Add the onion, garlic, salsa verde, green chiles, jalapeno, cumin, oregano and broth and stir.
  3. Cook. Cover and cook on low 7 to 8 hours or on high 4 to 5 hours, until the pork is very tender.
  4. Finish. Skim any fat, stir in the cilantro and serve with rice, tortillas and lime.

Nutrition per serving (estimated)

610Calories
9 gCarbohydrates
2 gFiber
7 gNet carbs
41 gProtein
46 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoBudget-friendlyNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Skip browning if you are short on time; the stew will still be good, just a little less rich.
  • Thicken with a few crushed tortilla chips if you like it thicker.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Reheat on the stove until bubbling.

Questions about this recipe

What cut of pork is best for chile verde?
Pork shoulder (Boston butt), which stays tender through the long cook.
Is chile verde spicy?
Mildly; leave out the jalapeno for less heat or add a second for more.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold Mexican lager, or a Malbec or Zinfandel. Wine pairing guide

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