Crock Pot Chili Verde Recipe
Pork Chili Verde is a classic Mexican dish featuring tender chunks of pork shoulder slowly cooked in a tangy roasted tomatillo sauce (salsa verde) with onion, garlic, and jalapeños. Serve this Crock Pot recipe with a side of rice and beans or wrapped in warm tortillas for a complete and delicious weeknight dinner!
Servings: 12 servings
Equipment
Ingredients
Crock Pot Chili Verde
- 6 pounds pork shoulder trimmed of fat and chopped into cubes
- 2 medium yellow onion chopped
- 8 cloves garlic minced
- 1 teaspoon salt + pepper plus more to taste
- 24 oz salsa verde two 12 oz jars
- 8 ounces green chilies canned
- 2 jalapeno peppers chopped (more or less depending on how much heat you like)
- chopped cilantro and green onion for garnish
For the Tacos (optional)
- corn or flour tortillas
- shredded red or green cabbage
- pico de gallo homemade or store-bought
- limes juice
Instructions
- Prep the Ingredients. Cut pork shoulder into cubes and season with salt and pepper. Chop the onions, garlic, and jalapeños. Optional: Sear the pork in a hot skillet for 3-4 minutes per side to develop a richer, caramelized flavor.
- Add the Ingredients. Add the chunks of pork shoulder, chopped onion, jalapeño, garlic, canned green chiles, and jarred salsa verde to the slow cooker.
- Combine. Stir to combine and coat the pork evenly.
- Cook Slowly. Cover and set the Crock Pot to LOW for 6-8 hours (best for ultra-tender, fall-apart pork) or HIGH for 3-4 hours.
- Serve. Once the pork is fully cooked, use two forks to shred the meat directly in the slow cooker or leave it as it. Serve as a stew, in tacos, burritos, over rice, or with tortillas garnished with chopped cilantro, green onions, avocado, queso fresco, or a squeeze of lime.
Notes
- Yield: This recipe makes approximately 10-12 servings.
- What size Crock Pot should I use? For a 6-pound pork shoulder, you’ll need a 6-quart slow cooker or larger (honestly, a little larger, like 7-8 quarts is better). This 7-quart programmable Crock Pot is a great example.
- Is this recipe spicy? The answer to this depends on how spicy the jalapeños are. If you prefer a milder dish, try removing the seeds and membranes from the jalapeños before adding them, or ditch the jalapeños completely and use mild green chilies like Anaheim or poblano peppers instead.
- Is it better to cook on LOW or HIGH heat? For ultra-tender pork, cook on LOW for 6-8 hours.
- CHICKEN Chili Verde: For the best flavor, use boneless skinless chicken thighs as they have enough fat and connective tissue to remain tender and juicy (unlike chicken breasts). Use about 5-6 pounds of boneless, skinless chicken thighs and Cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- INSTANT POT Pork Chili Verde: Add the ingredients and secure the lid. Set the Instant Pot to Pressure Cook (Manual) for 35 minutes, followed by a natural release for at least 15 minutes (this keeps the meat tender and juicy). Shred the pork directly in the pot, mix with the sauce, and serve!
- Leftovers and Freezing: Store in an airtight container for up to 4 days or place cooled Chili Verde in freezer-safe bags and store for up to 3 months.
- Reheating: Allow frozen leftovers to thaw overnight in the refrigerator. Warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
Nutrition
Calories: 247kcal | Carbohydrates: 7g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 576mg | Potassium: 627mg | Fiber: 1g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 10.3mg | Calcium: 27mg | Iron: 1.8mg
