Slow-Cooker Pork Chile Verde

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Slow Cooker Pork Chile Verde is a bold, flavorful Mexican-inspired dish made with tender chunks of pork simmered in a vibrant green tomatillo and green chile sauce. This easy crockpot meal delivers rich flavor with minimal effort—perfect for busy weeknights or weekend gatherings. Serve over rice, in tacos, or with warm tortillas for a comforting and satisfying meal.

Prep Time15

Cook Time6

Total Time6 15

Course: Dinner, Main Course

Cuisine: Mexican, Southwestern

Keyword: crockpot pork chile verde, keto chile verde, keto Tex-Mex dinner, low-carb pork chile verde, Slow Cooker Pork Chile Verde

Servings: servings

Calories: 259kcal

Author: Chef Jenn

Ingredients

3 - 4 pounds boneless pork shoulder butt roast
1 large onion chopped
16 ounces salsa verde
4 ounces green chiles chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon red pepper flakes crushed
⅛ teaspoon ground cinnamon
¼ cup fresh cilantro stems and leaves and all
sour cream optional topping
1 cup chicken broth low or no-sodium added

Instructions

Pour the salsa verde, green chiles, onion, and about ¼ cup of chicken broth into the slow cooker. Stir everything together.
Mix the cumin, oregano, salt, pepper, cinnamon, and red pepper flakes.
Rub the spice mix all over the pork, making sure to coat both the top and sides. Place the seasoned pork into the slow cooker.
Cover and cook on low for 5–6 hours or on high for about 4 hours. The pork is ready when it’s tender and comes apart easily with a fork.
Transfer the pork to a cutting board or plate and let it cool slightly. Use a spoon to skim off any extra fat from the liquid in the slow cooker.
Shred the pork using two forks, then return the meat to the slow cooker. Stir to combine with the sauce and let it warm through for 10–15 minutes.
Stir in chopped cilantro and taste to adjust salt or seasoning if needed.

Notes

Chef Jenn's Tips

Rub the spice blend directly onto the pork before it goes into the slow cooker rather than stirring it into the sauce. It builds more flavor into the meat itself.
If the sauce is thinner than you'd like, simmer it uncovered in a saucepan for about 10 minutes to reduce, rather than thickening with a cornstarch slurry.

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