This Slow Cooker Pork Chili Verde delivers tender, fall-apart pork in a vibrant green sauce with minimal effort. Just sear, blend, and let your slow cooker work its magic. The result is a tangy, comforting chili verde perfect for busy days or easy entertaining.

Nothing beats a great Slow Cooker Pork Chili Verde. Whether you're a fan of Crockpot Recipes or want to try something from our Burgers selection, keep scrolling!

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Why You’ll Love This Slow Cooker Pork Chili Verde

• Hands-off cooking: Your slow cooker does all the work after quick prep.
• Complex, satisfying flavor: Tangy tomatillos, roasted peppers, and spices create a memorable sauce.
• Wonderfully versatile: Serve in bowls, over rice, or in tacos—leftovers taste even better.
• Amazing aroma: Your kitchen will smell incredible as it simmers all day.

Ingredients & Tools

• 2 lbs pork shoulder (Boston butt), cut into 2-inch chunks
• 1 tbsp neutral oil (like avocado or vegetable)
• 1.5 lbs tomatillos, husks removed and rinsed
• 2 large poblano peppers
• 2 jalapeño peppers (seeds removed for less heat)
• 1 large yellow onion, roughly chopped
• 6 cloves garlic, peeled
• 1 cup fresh cilantro, packed, plus more for garnish
• 1 tbsp ground cumin
• 2 tsp dried oregano (preferably Mexican oregano)
• 4 cups chicken broth, divided
• Juice of 1 lime
• Salt and black pepper to taste

Tools: A 6-quart or larger slow cooker, a large baking sheet, and a blender or food processor.

Notes: Don’t be intimidated by the list of peppers—they create the foundational flavor. Using fresh tomatillos instead of canned makes a world of difference, giving the sauce its signature bright, tangy kick. The pork shoulder is key here; its marbling breaks down over the long cook time, making the meat incredibly tender and the sauce rich.

Nutrition (per serving)

Serves: 6 | Prep Time: 25 minutes | Cook Time: 6-8 hours (Low) | Total Time: 6 hours 25 minutes – 8 hours 25 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip searing the pork. I know it’s an extra step and pan to wash, but it’s non-negotiable for the best flavor. Searing creates a beautiful brown crust (the Maillard reaction, if you want to get technical) that adds a deep, savory base to the entire dish.
• What if my sauce is too thin? If, after blending, your verde sauce looks a little too watery for your liking, don’t panic. You can simmer it in a saucepan for 10-15 minutes to reduce and thicken it before adding it to the slow cooker, or you can stir in a tablespoon of masa harina at the end.
• Handling the hot peppers. For a milder chili, make sure to remove the seeds and white membranes from the jalapeños. For more heat, leave some in! And a little pro-tip: wear disposable gloves if you have them, or wash your hands thoroughly with soap immediately after handling.
• The power of the broiler. Broiling the tomatillos and peppers isn’t just about softening them; it’s about charring the skins. That bit of smokiness is what elevates your chili verde from good to absolutely unforgettable.

How to Make Slow Cooker Pork Chili Verde

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months.
• Reviving: Reheat gently on the stovetop, adding a splash of broth or water if needed.

Serving Suggestions

Complementary Dishes

• Warm Corn Tortillas or Flour Tortillas — Essential for scooping up every last bit of the tender pork and flavorful sauce. Warming them briefly in a dry skillet makes them pliable and fragrant.
• Cilantro-Lime Rice — The bright, citrusy notes of the rice are a perfect, fluffy bed for the rich chili, balancing out each bite beautifully.
• Simple Black Beans — A side of seasoned black beans adds extra protein and fiber, making the meal even more hearty and satisfying.

Drinks

• A Crisp Mexican Lager — The light, clean effervescence of a cold lager cuts through the richness of the pork and cleanses the palate between bites.
• Classic Margarita — The tangy lime and triple sec in a margarita are a fantastic flavor companion to the tomatillo-based sauce, creating a truly festive meal.
• Sparkling Water with Lime — A non-alcoholic option that still provides a refreshing, bubbly contrast to the savory, slow-cooked chili.

Something Sweet

• Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is the ultimate decadent finish after a savory, tangy meal.
• Mango Sorbet — A few scoops of bright, fruity mango sorbet are incredibly refreshing and light, offering a clean, sweet end to the dinner.
• Flan — The creamy, caramel-coated custard of a classic flan provides a smooth, cool, and luxurious contrast that everyone will love.

Top Mistakes to Avoid

• Mistake: Not patting the pork dry before searing. Moisture is the enemy of browning. If the pork is wet, it will steam instead of sear, and you’ll miss out on all that deep, caramelized flavor.
• Mistake: Overcrowding the skillet when searing. I’ve messed this up before too… putting too much pork in the pan at once causes the temperature to drop, and the meat will release its juices and boil instead of browning. Patience and batches are your friends here.
• Mistake: Skipping the lime juice at the end. It might seem like a small, optional garnish, but that hit of fresh acidity is what balances the rich, fatty pork and ties all the flavors together. Don’t forget it!
• Mistake: Using lean pork like tenderloin. Pork shoulder is marbled with fat, which is what melts and makes the meat so tender and juicy over the long cooking time. A lean cut will just become dry and tough.

Expert Tips

• Tip: Make it a day ahead. Chili verde, like most stews, tastes even better the next day after the flavors have had more time to meld. Cook it, let it cool, and store it in the fridge overnight. Reheat gently on the stove the next day for an incredible meal.
• Tip: Get creative with your toppings. Set up a topping bar with diced white onion, extra cilantro, sliced radishes, crumbled cotija cheese, a dollop of sour cream, and extra lime wedges. Let everyone customize their bowl just how they like it.
• Tip: Use an immersion blender for a thicker sauce. If you prefer a less brothy chili, after shredding the pork, you can use an immersion blender to pulse the sauce a few times right in the slow cooker. This will thicken it and make it cling to the pork beautifully.
• Tip: Freeze individual portions. This chili freezes exceptionally well. Portion it into airtight containers or freezer bags (lay them flat to save space) for a ready-made, delicious homemade dinner on a future busy night.

FAQs

Can I make this on the stovetop or in an Instant Pot instead?
Absolutely! For the stovetop, follow all steps until combining in the slow cooker. Instead, combine everything in a large, heavy-bottomed pot or Dutch oven. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 2.5 to 3 hours, or until the pork is tender. For an Instant Pot, use the sauté function to sear the pork. Add all other ingredients (only use 3 cups of broth total), secure the lid, and cook on high pressure for 35 minutes, followed by a natural pressure release for 15 minutes.

How can I tell when the pork is done cooking?
The pork is perfectly cooked when you can easily shred it with two forks. If you poke a piece with a fork and it offers no resistance and pulls apart effortlessly, it’s ready. If it still feels a bit tough, give it another 30-60 minutes on low. Overcooking is very difficult with a fatty cut like pork shoulder in a slow cooker, so err on the side of more time.

My chili verde turned out too spicy. How can I fix it?
Don’t worry, it happens! The easiest fix is to stir in a generous dollop of sour cream or Mexican crema directly into the pot. The dairy will help tame the heat. You can also serve it with a side of plain rice or add a can of drained, rinsed white beans to the chili to dilute the spiciness.

Can I use a different cut of meat?
Pork shoulder is really the best cut for this long, slow cooking method. However, you can use a well-marbled beef chuck roast for a beef chili verde, or even boneless, skinless chicken thighs. If using chicken, reduce the cook time to 4-5 hours on low, as it will cook faster and can dry out if overcooked.

How long will the leftovers keep?
Leftovers will stay fresh in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. When reheating, I recommend doing it gently on the stovetop over low heat, adding a splash of water or broth if it seems too thick.