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Best Easy Slow Cooker Pork Chili Verde Recipe

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This smoky, tangy, and slightly spicy slow cooker pork chili verde is completely hands-off and perfect for game day or busy weeknights. Tender pork shoulder is cooked low and slow with roasted tomatillos and peppers for a deeply flavorful, crowd-pleasing meal.

Ingredients

Scale
  • 2 pounds boneless pork shoulder, cut into 2-inch chunks
  • 1 pound tomatillos, husked and rinsed (about 6–8 medium)
  • 2 poblano peppers (or 3 if you like extra heat)
  • 1 jalapeño pepper, stem removed (keep seeds for more spice, remove for milder)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled
  • 1 bunch fresh cilantro, stems and leaves separated
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if you have it)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup chicken broth (low-sodium)
  • Fresh cilantro leaves (for garnish, optional)
  • Diced white onion (for garnish, optional)
  • Sliced radishes (for garnish, optional)
  • Lime wedges (for garnish, optional)
  • Warm corn or flour tortillas (for serving, optional)
  • Sour cream or crema (for garnish, optional)
  • Crumbled cotija cheese (for garnish, optional)

Instructions

  1. Preheat your oven’s broiler to high. Place the tomatillos, poblano peppers, and jalapeño on a baking sheet. Broil for 5-7 minutes, until the skins are charred and blistered. Flip everything halfway through.
  2. Let the peppers cool slightly, then place them in a bowl and cover with plastic wrap for 5 minutes. Once cool enough to handle, remove the stems and seeds from the poblanos and jalapeño (keep some seeds if you want heat).
  3. In a blender, combine the roasted tomatillos (including any juices on the baking sheet), peeled peppers, chopped onion, garlic cloves, cilantro stems, cumin, oregano, salt, and pepper. Add about ¼ cup of the chicken broth to help it blend. Puree until completely smooth.
  4. Season the pork chunks with a pinch of salt and pepper. Place them in the slow cooker. Pour the blended salsa verde over the top, making sure all the pork is coated. Add the remaining chicken broth — just enough to barely cover the meat.
  5. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The pork is ready when it shreds easily with a fork. About 30 minutes before serving, use two forks to shred the pork right in the slow cooker. Stir it into the sauce.
  6. Stir in the cilantro leaves just before serving. Taste and adjust salt if needed.
  7. Serve hot with your choice of garnishes.

Notes

Don’t skip roasting the tomatillos and peppers—it adds essential smoky depth. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook on HIGH for 15 minutes. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker pork chili verde, chili verde, pork chili verde, slow cooker chili, game day chili, Mexican stew, pork shoulder recipe

Find it online: https://sweetstirring.com/best-easy-slow-cooker-pork-chili-verde-recipe/