This Slow Cooker Pork Chile Verde is very easy to make thanks to a few shortcuts and the help of your crock pot. This Mexican-style stew is made with tender pieces of pork simmered in a savory mixture of tomatillos, green chiles, salsa verde and spices.
Take a look at one of our favorite slow cooker recipes. This Slow Cooker Cuban Mojo Pork is absolutely delicious!
Crock Pot Pork Chile Verde
This Pork Chile Verde recipe is one of the very first recipes I made when I started this site. I can confidently say that although it’s not authentic, it is definitely tasty and a great dump-and-go type recipe.
Although I make a lot of recipes from scratch, there are days that I need a dinner recipe with lots of shortcuts. Especially one that can be left alone and will cook slowly throughout the day even if I am not home. A no supervision required type of meal!
This easy chili verde recipe uses store bought ingredients, like canned tomatillos combined with fresh vegetables and spices. This delicious chile verde pork is a great crock pot recipe perfect for busy weeknights.
Instructions For Making This Chili Verde Recipe In The Instant Pot Below
Chile Verde Ingredients
- Pork Butt: Boston Butt or pork shoulder trimmed and cut into cubes.
- Canned Tomatillos: Usually found in the ethnic aisle of any supermarket. I usually get this one.
- Salsa Verde: Get your favorite brand of tomatillo salsa. Of course you can make homemade salsa verde if you prefer.
- Green Enchilada Sauce: This may seem like an unusual ingredient, but it adds a lot of flavor and a nice consistency to this Mexican style pork stew.
- Diced Green Chiles: I love this ingredient as it saves me so much time. If you like spicy foods, you can get them hot. I usually get the mild version.
- Broth or Water: I use chicken broth. Vegetable or beef broth can also be used.
- Liquid Smoke: Adds a light and subtle smoky flavor. A little bit goes a long way.
- Oil: Olive oil, canola or vegetable oil can be used.
- Onions: Brown, yellow or white onions are a good option.
- Garlic: I use fresh garlic. Garlic paste can be used also.
- Spices: Ground cumin, dried oregano, salt and ground black pepper.
- Cornstarch: This is used to thicken the sauce.
How To Make Chile Verde In The Slow Cooker
- Season: Season the pork with salt, pepper and ground cumin.
- Sear: Brown the pork pieces in a skillet until golden brown.
- Add To The Slow Cooker: Remove the pork from the skillet and place the meat in the crock pot.
- Process: In a food processor, blend the canned tomatillos until smooth.
- Place Ingredients In The Crock pot: Add the tomatillos, onion, garlic, salsa verde, green enchilada sauce, diced green chiles, oregano, cumin and liquid smoke into the slow cooker.
- Cook: Cook on low for 6 hours, or on high for 4 hours.
- Thicken and Finish Cooking: One hour before the cooking is done, mix the cornstarch with water or broth and stir it into the hot stew. Cook for an additional hour and serve!!
How Do You Thicken Chile Verde
In this slow cooker recipe, I use a slurry made with cornstarch mixed with water or broth. I stir in the slurry at the end of the cooking process.
Can I Make This recipe In The Instant Pot
Absolutely! for your convenience, we included directions for cooking this recipe in the pressure cooker as well.
- Set the pressure cooker to saute and sear the pork.
- Place all the ingredients into the Instant Pot and cook on high pressure for 24 minutes. Allow pressure to release naturally for 10 minutes.
- Release the remaining pressure and press saute. Stir in the cornstarch slurry and allow it to cook for 3-5 minutes or until the sauce thickens a bit.
Storing and Freezing
Leftover slow cooker chile verde can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or the stove top.
Chile verde freezes well. Cool completely and store in an airtight container or in a resealable freezer bag for up to 2 months. I like freezing smaller portions in quart size resealable freezer bags as they are so convenient to use for lunches.
Defrost in the refrigerator overnight and reheat in the microwave or stove top.
Chili Verde Recipe Tips
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Slow Cooker Pork Chile Verde
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 (I use mild)
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon liquid smoke
- 3 tablespoons cornstarch
- 1/4 cup water or chicken broth
Instructions
- Season the pork with salt, pepper and 1/2 teaspoon of cumin.
- In a large skillet, heat 1 tablespoon of oil over medium – high heat. Working in batches (to not overcrowd the skillet), add the pork to the skillet and cook until golden brown. Add additional oil, if needed. Transfer the seared pork to the slow cooker.
- Add the tomatillos to a food processor and blend until smooth. Transfer the tomatillos to the slow cooker.
- Add the onions, garlic, salsa verde, green enchilada sauce, diced green chiles, oregano, cumin and liquid smoke to the crockpot. Mix to combine.
- Cook on low for 6 hours or on high for 4 hours. About an hour before serving, mix 3 tablespoons of cornstarch with 1/4 cup of water or chicken broth. Stir in the cornstarch mixture and cook for an additional hour. Adjust seasoning to taste and serve!
Recipe Notes
- Instant Pot Instructions: Set the pressure cooker to saute and sear the pork. Place all the ingredients into the Instant Pot and cook on high pressure for 24 minutes. Allow pressure to release naturally for 10 minutes. Release the remaining pressure and press saute. Stir in the cornstarch slurry and allow it to cook for 3-5 minutes or until the sauce thickens a bit.
- Leftover slow cooker chile verde can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or the stove top.
- Chile verde freezes well. Cool completely and store in an airtight container or in a resealable freezer bag for up to 2 months. I like freezing smaller portions in quart size resealable freezer bags as they are so convenient to use for lunches.
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