Here’s a cozy, flavorful Chile Verde recipe designed for the crock pot — tender pork simmered low and slow in a tangy, green chile and tomatillo sauce. Perfect for easy meal prep with maximum flavor!
🌿 Crock Pot Chile Verde (Slow Cooker)
🕒 Total Time: 6–8 hours (slow cooker)
Servings: 6
🧾 Ingredients:
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3 lbs pork shoulder (boneless, cut into 1.5-inch cubes)
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1 large onion, diced
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4 cloves garlic, minced
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1 lb tomatillos, husked and rinsed
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3–4 poblano peppers, roasted, peeled, and chopped (or use canned green chilies)
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2 jalapeños (seeded for less heat), chopped
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1 cup fresh cilantro, chopped
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1 cup chicken broth or stock
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1 tbsp ground cumin
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1 tsp dried oregano
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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Juice of 1 lime
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2 tbsp olive oil or vegetable oil
🔪 Instructions:
1. Prep the chiles & tomatillos:
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Roast or boil tomatillos until soft (about 10 minutes if boiling).
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Roast poblano peppers until blackened, then peel and chop.
2. Make green chile sauce:
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In a blender, combine tomatillos, poblano peppers, jalapeños, half the onion, garlic, cumin, oregano, salt, and ½ cup chicken broth. Blend until smooth.
3. Sear the pork:
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Heat oil in a skillet over medium-high heat.
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Season pork cubes with salt and pepper.
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Brown pork in batches, about 2–3 minutes per side. Transfer to crock pot.
4. Assemble crock pot:
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Add remaining onion and cilantro to the pork.
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Pour green chile sauce over everything.
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Add remaining chicken broth.
5. Cook:
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Cover and cook on low for 6–8 hours or on high for 4 hours, until pork is fork-tender.
6. Finish:
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Stir in lime juice just before serving.
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Adjust seasoning with salt and pepper.
🍴 Serve With:
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Warm corn or flour tortillas
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Rice or beans
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Chopped onions, cilantro, avocado, and lime wedges
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Optional: shredded cheese or sour cream
💡 Tips:
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For extra smoky flavor, add a chipotle pepper or smoked paprika to the sauce.
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Leftovers taste even better the next day!
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Freeze well for easy future meals.