SLOW COOKER PORK CHILI VERDE — Tender pork, slow cooked in a spicy chili verde sauce. Delicious on it’s own, or served with warm tortillas and a dollop of sour cream.
I’ve been wanting to make my own pork chili verde for a long time. But all the recipes I’ve come across seemed so complicated….requiring me to roast peppers and tomatillos and put in all kinds of time and effort.
Until I discovered this Slow Cooker Pork Chili Verde! I figured there must be a way to make a great chili verde without all that work–and there is!
This recipe was amazing! It was as close to an authentic as this Arizona girl has seen. Thank you! ~ Jill
It gives this dish a great depth of flavor, but isn’t as time consuming as all that roasting. And let me tell you, this stuff is amazing!
My family wholeheartedly agrees. When I ask my husband and boys what their favorite recipe on my website is, they all choose this one.
In fact, when the oldest two left home, this is the one thing they requested I make before they left. And I always put it on the menu when they’re coming home to visit.
Thank you for another amazing recipe. I have tried several pork chili verde recipes and none have been quite right until this one!!!! Perfect. ~ Micah
This does make a lot of chile verde. But no one ever complains that the recipe makes enough to feed us for two days. Especially me! I’m all for cooking once and eating twice.
It freezes well too, and it’s always nice to have a hearty meal in the freezer for those times when life gets crazy. This one never disappoints.
If you’ve never had pork chili verde, trust me, you’re missing out. You need to make this Slow Cooker Pork Chili Verde as soon as possible!
Be sure to save this Slow Cooker Pork Chili Verde recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Slow Cooker Pork Chili Verde
- Pork tenderloin
- Olive oil
- Produce: onion, Anaheim peppers, garlic, fresh cilantro
- Chicken broth
- Canned green chilies
- Green Tabasco sauce
- Spices: salt and pepper, chili powder, cumin, oregano
- 1 (2 pound) pork tenderloin
- 2-3 tablespoons olive oil
- 1 medium onion, chopped
- 1 Anaheim pepper, seeded and chopped
- 3-4 cloves garlic, minced
- 4 cups chicken broth
- 2 large (27 oz.) cans green chilies
- 1 (10 oz.) can green enchilada sauce
- 1-2 tablespoons green Tabasco sauce
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/3 cup chopped fresh cilantro
- Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat.
- Cut pork tenderloin into 2 or 3 large chunks and season generously with salt and pepper.
- Place pork in hot oil and sear on all sides until well browned. Remove pork and place in slow cooker.
- Add onion, Anaheim pepper and garlic to the skillet (adding more olive oil if necessary) and cook for 3-5 minutes, stirring to remove any browned bits from the bottom of the pan.
- Add pepper and onion mixture to the slow cooker with the pork.
- Cover with chicken broth and cook on high for 3-4 hours, or until pork is tender.
- Meanwhile, puree the 2 cans of green chilies, with juice, in a food processor or blender (you may have to puree one can at a time).
- Stir the flour, green enchilada sauce, Tabasco, 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, cumin and oregano into to the pureed chilies. Cover and refrigerate until ready to use.
- Remove pork from slow cooker and shred. Return to slow cooker, along with pureed pepper mixture and cilantro.
- Cook on low for another 3-5 hours. Serve with sour cream, shredded cheese and tortillas.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 93Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 705mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 4g
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Who Dished It Up First: This is an original recipe.