Slow Cooker Chile Verde Recipe

Introduction

Slow Cooker Chile Verde is a comforting Mexican stew featuring tender pork shoulder simmered in a vibrant, tangy green salsa made from roasted peppers and tomatillos. This hands-off recipe delivers rich, complex flavors perfect for a cozy family meal.

Ingredients

• 3 lbs. pork shoulder, trimmed and cubed
• 2 Tbsp. cooking oil (approximate amount)
• 2 Tbsp. all purpose flour
• 2 poblano peppers
• 2 Anaheim peppers
• 2 jalapenos
• 4 garlic cloves
• 6 tomatillos, husks removed
• 1 large white onion, peeled and quartered
• 1 bunch cilantro, bulk of stems removed
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 1 cup chicken broth

Instructions

1. Step 1: Preheat oven to 450°F. Arrange the poblano peppers, Anaheim peppers, jalapenos, tomatillos, garlic cloves, and quartered onion on a baking sheet. Place the sheet two racks down from the broiler and roast for 20-25 minutes until the vegetables are charred. Watch closely to avoid burning. Let cool slightly.
2. Step 2: Transfer the roasted vegetables to a blender, add the cilantro on top, and secure the lid. Pulse until a fine salsa forms, adjusting texture as you like. If too thick, add a splash of chicken broth to help blend.
3. Step 3: Coat the cubed pork shoulder evenly with all purpose flour using a baking sheet or a ziplock bag. Heat cooking oil in a large skillet over medium-high heat. When hot, brown the pork on all sides without cooking through fully. Work in batches if necessary.
4. Step 4: Add the browned pork to your slow cooker. Pour the blended salsa over the meat. Sprinkle in salt, pepper, cumin, and oregano. Pour the chicken broth on top and stir gently to combine.
5. Step 5: Cover and cook on LOW for 9 hours. Avoid opening the lid during cooking to maintain temperature and moisture.
6. Step 6: Serve the Chile Verde hot over warm tortillas with your favorite toppings and enjoy!

Tips & Variations

• For a milder stew, remove the seeds from the jalapenos before roasting.
• Add a squeeze of fresh lime juice just before serving to brighten the flavors.
• Use boneless pork butt as a substitute for pork shoulder for similar results.
• If you don’t have a slow cooker, simmer the mixture on low in a covered pot on the stove for 3–4 hours until pork is tender.

Storage

Store leftover Chile Verde in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it thickens too much. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chile Verde spicier?

Yes, leave the seeds in the jalapenos or add an extra jalapeno or serrano pepper when roasting for more heat. You can also add cayenne pepper or hot sauce to taste after cooking.

What can I serve with Chile Verde?

Chile Verde pairs beautifully with warm corn or flour tortillas, rice, refried beans, or alongside a fresh salad. Toppings like chopped onions, sliced radishes, queso fresco, and avocado complement the dish well.

Slow Cooker Chile Verde Recipe

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★★★★★

4.8 from 85 reviews

This Slow Cooker Chile Verde recipe features tender, flavorful pork shoulder simmered in a smoky roasted green chile salsa made from poblanos, Anaheim peppers, jalapenos, tomatillos, and fresh cilantro. Roasting the vegetables before blending enhances the depth of flavor, while slow cooking the pork ensures melt-in-your-mouth texture perfect for tacos or burritos.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 9 hours 25 minutes
• Total Time: 9 hours 50 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat

• 3 lbs. pork shoulder, trimmed and cubed

Vegetables & Herbs

• 2 poblano peppers
• 2 Anaheim peppers
• 2 jalapenos
• 4 garlic cloves
• 6 tomatillos, husks removed
• 1 large white onion, peeled and quartered
• 1 bunch cilantro, bulk of stems removed

Dry Ingredients & Spices

• 2 Tbsp. all purpose flour
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. cumin
• 1/2 tsp. oregano

Liquids & Oils

• 2 Tbsp. cooking oil (approximate amount)
• 1 cup chicken broth

Instructions

1. Roast the vegetables: Preheat your oven to 450 degrees Fahrenheit. Arrange the poblanos, Anaheim peppers, jalapenos, garlic cloves, tomatillos, and quartered white onion on a baking sheet. Place the sheet two racks below the broiler and roast for 20-25 minutes until the vegetables are nicely charred. Keep a close eye to avoid burning. Allow the roasted veggies to cool slightly before proceeding.
2. Blend into salsa verde: Transfer the roasted vegetables into a blender and top with the cilantro (stems mostly removed). Secure the lid and pulse the mixture until you reach a fine salsa consistency. If the salsa is too thick to blend smoothly, add a splash of chicken broth to assist blending.
3. Prepare and brown the pork: Coat the cubed pork shoulder evenly with flour, either on a baking sheet or in a resealable bag. Heat the cooking oil in a large skillet over medium-high heat until hot. Brown the pork on all sides for a beautiful sear, without cooking it through. You may need to brown the pork in batches to avoid overcrowding the pan.
4. Assemble in slow cooker: Transfer the browned pork to the slow cooker. Pour the blended green salsa over the meat. Add salt, pepper, cumin, oregano, and chicken broth to the pot. Stir gently to combine all ingredients evenly.
5. Slow cook: Cover the slow cooker and cook on LOW for 9 hours. Avoid opening the lid during cooking to maintain temperature and allow flavors to develop fully.
6. Serve: After cooking, serve the chile verde hot over warm tortillas with your favorite toppings such as diced onions, extra cilantro, lime wedges, or cheese. Enjoy the rich and tender pork in this classic dish!

Notes

• Roasting the vegetables adds a smoky flavor that is key to authentic chile verde.
• Coating the pork in flour before browning helps develop a flavorful crust and thickens the sauce slightly.
• Cooking on low heat in the slow cooker allows the pork to become tender and absorb the green chile flavors.
• This dish is great for meal prep and tastes even better the next day.
• To adjust spiciness, remove seeds from peppers before roasting or add extra jalapenos if you prefer more heat.
• Serve with tortillas, rice, or beans for a complete meal.

Keywords: Chile Verde, Slow Cooker Pork, Mexican Pork Recipe, Slow Cooker Dinner, Green Chile Pork, Tomatillo Salsa, Slow Cooker Recipe