Why You’ll Love This Recipe
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 created 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!
The secret, I think, is in searing the pork before placing it in the slow cooker, then cooking the vegetables in the same pan.
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!
Like, I would choose it for my last meal kind of amazing–especially served up with some sour cream and cheese. And with warm tortillas for dipping–knock your socks off good!
Slow Cooker Pork Chili Verde
Ingredients
- 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
Instructions
- 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.
Nutrition
This recipe was amazing! It was as close to an authentic as this Arizona girl has seen. Thank you!
Jill
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.
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!
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
Be sure to save this recipe to your favorite Pinterest board for later.
34 comments
Juanita N.
This is my second time making this dish, I have to say it’s absolutely worth the extra effort, it’s very versatile. We’ve eaten as a stew, left overs as nachos, tonite I’m trying enchiladas! Thanks for such a wonderful recipe!
Danelle
Thank you so much! This is my family’s all-time favorite meal. Glad to know someone else loves it too!
calvin
tasty
Lawrence
Just asking / is this for pork loin or tenderloin? This seems like an awfully long time to cook a tenderloin, but maybe I’m mistaken?
Danelle
I use tenderloin. The result is more of a soup, so the pork doesn’t really end up dry. You could use a loin if you wanted more pork in your chili verde.