Slow Cooker Pork Chili Verde

Total Time
7hrs 10mins
Prep 10 mins
Cook 7 hrs

This is a great recipe to throw in the crock pot before work with very little prep work.

Ingredients Nutrition


  1. Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, and jalapeno peppers.
  2. Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.
  3. Serve in tortillas with cheese, sour cream, and salsa.


Most Helpful

This was wonderful. I did have to change it a little because of time constraints. I put the whole pork roast in the slow cooker mixed the sauce ingredients substituting green chilies for the jalapenos (we're whimps). I also added 2 Tbls. taco seasoning so the sauce mixture. I just poured it over the roast and set it for 8 hours on low. It was perfect! Came home shredded it and voila dinner was ready. Thanks so much for this recipe Heidi!

children from A to Z May 21, 2008

I started this recipe without seeing yours, but after reading, quickly went back to the kitchen and added sauteed onions and garlic. I did add some things before seeing your post such as 1/2 cup chicken stock, fresh chopped cilantro and a few splashes of lime. I cooked this in my crock pot for six hours and oh mylanta was it good. Served it with refried beans, my spanish rice and some warmed up flour tortilla's and we were in heaven. This will now be the chili verde I make! Thank you for the post.

mini_1 May 25, 2008

Delicious!! This quick, easy and very flavorful chile verde was a huge hit with my family. It tastes so good that it is hard to believe that it is so simple to make. I did increase the garlic to 4 cloves, and while the meat was browning I sprinkled in some garlic powder, onion powder, cumin, and Mexican oregano. Also, when the chile verde was done cooking, I made a slurry of cornstarch and water, which I added to thicken it a little. I made chile verde burritos using 10" flour tortillas. I filled the tortillas with the chile verde, sour cream, guacamole, pico de gallo, and Mexican 4-blend cheese. I topped the burritos with more chile verde and cheese. Yummm!! My family devoured these and gave them 2 huge thumbs up. Thank you for sharing this fabulous is definitely a keeper!! *Made for 1-2-3 Hit Wonder tag*

Bayhill January 29, 2009

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