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
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!
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
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.
- 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.
Oh that looks SO yummy! I love following you and using your recipes:) Have a blessed weekend, HUGS!
Looks great. My husband will love this one!
Thank you soooo much for the recipe. I’ll defnitely spread the word. If your interested in more recipes link to http://www.crockpotking.com.
Thank again for the wonderful recipe!!!
How many people will this feed? Trying to plan a meal for 7 guys and 3 ladies 🙂
Marilynn my family of five (all boys but me) can eat it for two days, so if you serve it with some tortillas and/or chips I think you will have plenty.
Fantastic! I feel confident there will be enough food then! 🙂
Chili Verde is one of my favorite foods, and this recipe is very good. However, it was quite expensive to make with the large pork loin and large cans of whole green chilis. Good thing it ended up being making enough for a couple of meals for my husband and I! Next time, I think we’ll just go out and skip all the cooking!
I only have like a pound of pork cushion would I use the same amout of seasoning and is it real spicy
Thank you for another amazing recipe. I have tried several pork chili verde recipes and none have been quite right until this one!!!! Perfect.
Would a pork loin work as well? I have one in my freezer so would love to use it but didn’t know if would be as tender. Thanks!
It should work fine. 🙂
can you add tomitollos
Sorry – one last question….The only 27 ounce green chilis I know of are the Hatch green chilis. What brand did you use and are the little 4 or 7 ounce cans you get the same flavor? Thanks! So excited to try this.
I use the large Hatch cans.
We don’t eat pork. Can I substitute the pork for chicken? If so what cut of chicken can I use?
You could use chicken. I think whatever cut you prefer is fine.
Great recipe! The pork is cooking as i type.
Did you save the liquid you cooked the pork in and use it as a base for the chili our did you discard it and just use the chilis that you blended in the food processor?
I leave the liquid from cooking the pork in the slow cooker, then add the blended chilis to that.
This recipe was amazing! It was as close to an authentic as this AZ girl had seen. Thank you!
Thank you SO much! That is so good to hear. 🙂
I made this today with some small tweaks. It was really, really delicious and easy. Thank you!!
Hi just thought that the green chili sauce was too much to add to my slow cooker I had to remove some of the chicken broth mixture in order to have enough room to add half of thegreen chili sauce. Very tasty though!
It’s just not spicy enough like you would expect from all the chili smells. Plus it’s a little acidic, what can I do next time to solve these problems? Don’t want to add more salt because I’m afraid of over salting but if I could do it safely I will, so what would you suggest?
Jakey…i mean no disrespect to the chef, but i would try: for heat, add fresh chopped serrano(s)…hotter w/seeds included. To reduce acidity, top w/sour cream, or serve w/plain boiled rice or in tortillas.
Could you leave the pork in chunks and not shred it?
I had a really great recipe using canned cactus. It was the best I ever had. She moved away (she was a neighbor) and left no forwarding address with any of us. We are all retired in our area and she and her husband were much younger. Of course, I lost the recipe and it was caused me great remorse.
I have never run across another that uses cactus. Have you tried it with jarred or canned cactus? If so, please forward it to my email address. Put it in CAPS AND STARS so It will catch my eye, please. I get tons of recipes and other emails each day!,
Thank you soooo very much. My hubby would love you and I both. It was one our favorite meals!!!