Introduction

Crockpot Pork Chili Verde is a zesty, hearty, and comforting dish inspired by classic Mexican green chili recipes. Tender pork is slow-cooked in a saucy blend of tomatillos, green chilies, garlic, and spices, producing a tangy, flavorful stew that’s perfect over rice, with tortillas, or simply enjoyed on its own.

This dish combines slow-cooked tenderness with vibrant green flavors, making it ideal for meal prep, family dinners, or entertaining friends. The slow cooker allows the pork to absorb every ounce of flavor while becoming melt-in-your-mouth tender.

Why I Love This Recipe

I love this recipe because it perfectly balances bold, tangy flavors with tender, melt-in-your-mouth pork. The slow cooker allows the pork to absorb the bright, zesty essence of tomatillos, green chilies, and spices, creating a dish that is rich, comforting, and deeply satisfying.

Every spoonful bursts with a refreshing yet savory taste, where the slight acidity of the tomatillos complements the savory depth of the slow-cooked pork. The subtle heat from jalapeños adds warmth without overpowering, making it accessible for the whole family while still satisfying those who love a little spice.

Why This is a Must-Try Dish

Hands-off cooking: Let the crockpot do all the work.
Rich, tangy flavor from tomatillos and green chilies.
Tender, juicy pork that falls apart effortlessly.
Versatile meal: Serve as stew, tacos, burritos, or over rice.
Family-friendly: Adjust the spice to suit everyone’s palate.

Preparation & Cooking Time

Preparation Time: 15–20 minutes
Cooking Time: 6–8 hours on low or 4–5 hours on high
Total Time: 6–8 hours

Servings & Nutrition

Servings: 6–8
Calories per Serving: ~320 kcal
Course: Main Course / Stew
Cuisine: Mexican / Comfort Food

Ingredients

2 lbs pork shoulder or pork butt, cut into 1–2 inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 lb tomatillos, husked and chopped
2–3 fresh jalapeños, seeded and chopped (adjust for spice)
1 can (4 oz) diced green chilies
1 cup chicken broth
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp smoked paprika
Salt and black pepper, to taste
1 tbsp olive oil (optional, for browning pork)
1/4 cup fresh cilantro, chopped (for garnish)
Juice of 1 lime

Optional for serving: cooked rice, tortillas, shredded cheese, avocado slices, sour cream

Step-by-Step Preparation Method

Step 1: Prep Ingredients

Chop onion, garlic, tomatillos, and jalapeños.
Cut pork shoulder into bite-sized cubes.

Step 2: Optional Pork Browning

Heat olive oil in a skillet over medium heat.
Brown pork cubes lightly for extra flavor, about 3–4 minutes per side.

Step 3: Assemble in Crockpot

Add pork, onion, garlic, tomatillos, jalapeños, diced green chilies, chicken broth, cumin, oregano, paprika, salt, and pepper to the crockpot.

Step 4: Slow Cook

Cover and cook on low for 6–8 hours or high for 4–5 hours, until pork is tender and easy to shred.

Step 5: Shred Pork

Remove some pork cubes and shred them using two forks, then return to the crockpot. Stir to combine.

Step 6: Finish with Lime & Cilantro

Stir in fresh lime juice and chopped cilantro just before serving.

How to Serve

Over white or brown rice for a hearty meal.
With warm corn or flour tortillas for tacos.
Topped with sour cream, shredded cheese, or avocado slices.
Served alongside black beans or a simple salad.

Recipe Tips

Adjust spice: Remove seeds from jalapeños for milder flavor, leave seeds for more heat.
Tomatillos: Roast for deeper flavor before adding to crockpot.
Thickening: If the chili is too thin, remove the lid in the last 30 minutes to reduce liquid.
Meal prep: This chili verde tastes even better the next day as flavors meld.

Variations

Pork & Potato Verde: Add diced potatoes in the last 2 hours of cooking.
Chicken Chili Verde: Substitute pork with boneless chicken thighs.
Vegetarian Version: Replace pork with chickpeas and extra vegetables, use vegetable broth.
Spicy Version: Add serrano peppers or a dash of hot sauce.

Freezing & Storage

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze in freezer-safe containers for up to 3 months.
Reheating: Thaw overnight in refrigerator or reheat gently on stovetop; add a splash of broth if needed.

Special Equipment Needed

Crockpot / slow cooker
Knife and cutting board
Optional skillet for browning pork

FAQ

Q1: Can I use pork loin instead of pork shoulder?
Yes, but shoulder is preferred for its fat content and tenderness. Loin may dry out slightly.

Q2: Can I make this on the stovetop?
Yes, simmer in a heavy pot over low heat 1.5–2 hours until pork is tender.

Q3: Can I use frozen pork?
Yes, but increase cooking time slightly and ensure it reaches safe internal temperature.

Q4: Can I make this milder?
Remove seeds from jalapeños or reduce the number of peppers.

Q5: Can I freeze it with rice or tortillas?
It’s best to freeze just the chili verde, and cook rice or tortillas fresh to maintain texture.

Conclusion

Crockpot Pork Chili Verde is a flavorful, easy, and comforting dish that showcases tender pork, tangy tomatillos, and vibrant Mexican spices. Perfect for busy weeknights or meal prep, this dish is a must-try for anyone seeking hearty, hands-off cooking with bold flavors.

It’s versatile, delicious, and sure to become a family favorite—whether served over rice, in tacos, or enjoyed straight from the bowl.