Crockpot Chile Verde is a classic Mexican-inspired comfort dish loaded with tender chunks of pork slow-cooked in a flavorful green chile sauce. The tangy tomatillos, roasted peppers, and spices create a rich, zesty flavor that melts into the meat as it cooks. It’s hearty, simple to make, and perfect for busy weeknights — just set your slow cooker and let it work its magic! Serve it with rice, warm tortillas, or over cauliflower rice for a keto-friendly twist.
Prep Time
- Preparation Time: 20 minutes
- Cooking Time: 6–8 hours (on Low) or 4–5 hours (on High)
- Total Time: 6 hours 20 minutes
- Servings: 6
Equipment
- Slow cooker (Crockpot)
- Blender or food processor
- Skillet (for browning meat)
- Knife and cutting board
- Tongs or slotted spoon
Ingredients
- 2 ½ lbs boneless pork shoulder (cut into 1½-inch cubes)
- 1 tbsp olive oil
- 1 ½ lbs tomatillos, husked and rinsed
- 2 poblano peppers
- 2 jalapeño peppers (adjust for heat)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup fresh cilantro leaves
- 1 ½ cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- Juice of 1 lime
Optional Garnishes:
- Fresh cilantro
- Diced avocado
- Sour cream or Mexican crema
- Warm tortillas or rice
Ingredient Notes
- Pork: Pork shoulder (also called Boston butt) is ideal for slow cooking because it becomes incredibly tender.
- Tomatillos: Give Chile Verde its signature tangy green flavor; remove husks and rinse before roasting.
- Peppers: Poblano and jalapeño add depth and heat. For milder flavor, use Anaheim peppers.
- Broth: Use low-sodium chicken broth to control salt levels.
- Lime Juice: Balances the rich flavors with brightness.
Instructions
- Roast the Vegetables:
Preheat the oven broiler. On a baking sheet, place tomatillos, poblanos, jalapeños, garlic, and onion. Broil for 5–7 minutes, turning occasionally, until slightly charred. - Blend the Sauce:
Transfer the roasted vegetables to a blender. Add cilantro, chicken broth, cumin, oregano, lime juice, salt, and pepper. Blend until smooth and well combined. - Brown the Pork:
Heat olive oil in a skillet over medium-high heat. Sear pork cubes in batches until browned on all sides (about 3–4 minutes per batch). This adds extra flavor. - Slow Cook:
Place browned pork into the slow cooker. Pour the blended green sauce over the meat, ensuring it’s fully coated. - Cook:
Cover and cook on Low for 6–8 hours or High for 4–5 hours, until the pork is fork-tender. - Serve:
Stir the mixture gently. Serve Chile Verde over rice, with tortillas, or topped with avocado and fresh cilantro.
Nutrition Facts (per serving)
- Calories: 360 kcal
- Protein: 35 g
- Fat: 20 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 540 mg
Tips
- Browning the pork before slow cooking adds deep, rich flavor.
- For extra spice, include the jalapeño seeds when blending.
- Add potatoes or hominy for a heartier meal.
- Store leftovers in an airtight container — it tastes even better the next day!
Variations
- Chicken Chile Verde: Substitute boneless, skinless chicken thighs or breasts.
- Keto Version: Serve with cauliflower rice or zucchini noodles instead of tortillas.
- Instant Pot Version: Use the sauté function to brown the pork, then pressure cook for 25 minutes on High with a 10-minute natural release.
- Green Chile Stew: Add diced potatoes and carrots for a thicker, stew-like consistency.
