Slow Cooker Chile Verde Recipe
If you are on the lookout for a flavorful, comforting dish that brings bold Mexican flair right into your kitchen, this Slow Cooker Chile Verde Recipe is an absolute winner. Tender pork shoulder simmers slowly in a lively verde sauce made from roasted tomatillos, poblano and jalapeño peppers, fresh cilantro, and a burst of lime—creating a vibrant, savory stew that’s perfect for any occasion. The slow cooking melds all those bright and smoky flavors beautifully, resulting in melt-in-your-mouth pork that you’ll want to savor spoonful by spoonful, whether for a casual weeknight or entertaining friends.
Ingredients You’ll Need
This Slow Cooker Chile Verde Recipe relies on a handful of simple yet essential ingredients that each play a unique role. From the pork shoulder’s rich texture to the fresh tang of tomatillos and the gentle smoky heat of roasted peppers, every component contributes to making this dish exciting and satisfying.
- 3 lbs boneless pork shoulder: The star of the dish, providing tender, juicy meat after slow cooking.
- 1 tablespoon olive or avocado oil: Used for searing the pork to lock in flavors and develop a beautiful crust.
- Salt, black pepper, ground cumin, and Mexican oregano: These spices season the pork, creating that authentic savory base.
- 1.5 lbs tomatillos: Tangy and bright, they give the verde sauce its signature zesty flavor and color.
- Poblano and jalapeño peppers: Roasted to smoky perfection, they add layers of heat and complexity.
- 1 large onion and 4-6 garlic cloves: Aromatics that build depth within the sauce.
- 1 cup low-sodium chicken broth: Helps blend the sauce smoothly and keeps the pork moist as it cooks.
- Fresh cilantro and lime juice: Bright, herbal freshness and acidity to balance the richness.
How to Make Slow Cooker Chile Verde Recipe
Step 1: Prepare and Roast the Vegetables
Start by bringing out the rich smoky flavors in your chile verde by roasting the tomatillos, poblano peppers, jalapeños, and onions. Broiling them until they develop charred spots lets their natural sweetness and brightness deepen, making your sauce truly irresistible. Remember to steam the peppers afterward to remove their skins easily, which smooths out the sauce’s texture and adds a lovely smokiness.
Step 2: Sear the Pork (Optional but Highly Recommended)
While the veggies are steaming, season pork shoulder cubes with salt, pepper, cumin, and oregano. Searing the pork pieces in oil develops a golden crust and rich flavor that slow cooking alone can’t achieve. This step transforms the dish from simple stew to something truly crave-worthy. Once browned, transfer the pork to your slow cooker and get ready for the magic to happen.
Step 3: Blend the Verde Sauce
Next up, toss the roasted vegetables, garlic, chicken broth, cilantro, lime juice, and spices into a blender. Pulse until combined but still a little chunky to keep a nice texture. This vibrant verde sauce is packed with layers of smoky, tangy, and herbal notes that perfectly complement the pork’s richness.
Step 4: Slow Cook to Perfection
Pour the freshly blended verde sauce over the seared pork in your slow cooker, making sure everything is gently coated. Set your cooker to low for 7 to 9 hours or high for 4 to 5 hours until the pork becomes fork-tender and effortlessly shreds apart. This slow, gentle cooking is what makes the Slow Cooker Chile Verde Recipe stand apart with its melt-in-your-mouth tenderness.
Step 5: Finish and Serve
Once cooked, you can serve the pork chunks as they are or shred them using two forks for a more traditional texture. Stir the shredded meat back into the sauce and keep warm for 15-20 minutes to let all those flavors mingle. A last squeeze of fresh lime juice or a pinch more salt brightens everything up just right. Now it’s ready to make your taste buds dance!
How to Serve Slow Cooker Chile Verde Recipe
Garnishes
Adding garnishes not only makes this chile verde look stunning but also layers in fresh texture and contrasts. Fresh chopped cilantro, diced white onions, and thinly sliced radishes bring a refreshing crunch. A dollop of sour cream or creamy Mexican crema can cool the spices and add richness. Don’t forget some lime wedges for guests to squeeze on as they please for an extra zing.
Side Dishes
This Slow Cooker Chile Verde Recipe pairs perfectly with simple sides that soak up the luscious sauce. Warm corn or flour tortillas are a classic choice for tacos or burritos. Mexican rice adds a comforting grain component, while refried beans or black beans help balance the meal with their earthy notes and satisfy any appetite.
Creative Ways to Present
You can serve your chile verde in a variety of fun ways beyond a bowl. Try it as a filling for enchiladas topped with melted cheese, or spoon it over crispy nachos for a loaded snack. For a casual family meal, top baked potatoes with chile verde, sour cream, cheese, and scallions. The possibilities are endless with this versatile, flavorful slow-cooked stew!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers of your Slow Cooker Chile Verde Recipe into airtight containers and store them in the refrigerator. The pork and sauce keep their flavor wonderfully for up to 3 to 4 days, making for an easy and delicious next-day meal or packed lunch.
Freezing
This chile verde freezes exceptionally well. Portion it into freezer-safe containers or bags, label them with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating to enjoy the same great taste and texture as freshly made.
Reheating
Gently reheat leftovers in a saucepan over low heat, stirring occasionally to prevent sticking and to ensure even warming. You can add a splash of broth or water if the sauce has thickened too much. Microwave reheating works fine as well, but covering helps keep moisture locked in.
FAQs
Can I use a different cut of meat for Slow Cooker Chile Verde Recipe?
Absolutely! Pork shoulder is ideal because it becomes tender and juicy after slow cooking, but you can substitute with pork butt or even pork ribs if you prefer. Just ensure you cook it long enough for the meat to shred easily.
How spicy is this Slow Cooker Chile Verde Recipe?
The heat level depends on the type and amount of peppers you use. Using more jalapeños or serranos increases the spice, while removing seeds reduces it. Feel free to adjust to match your spice tolerance perfectly.
Can I make this recipe without a slow cooker?
Yes, you can simmer the chile verde in a covered Dutch oven or heavy pot on the stovetop over low heat for about 2 to 3 hours until the pork is tender. Just be sure to check occasionally and stir to prevent sticking.
What can I serve with chile verde if I want a low-carb option?
Try serving chile verde over cauliflower rice, alongside roasted or sautéed vegetables, or wrapped in large lettuce leaves for a fresh, low-carb meal that still captures all the flavors.
Is there a way to make the sauce smoother?
Certainly! Simply blend the verde sauce longer until it reaches your desired consistency. Some prefer a completely smooth sauce, while others enjoy the texture from small bits of roasted vegetables.
Final Thoughts
This Slow Cooker Chile Verde Recipe is one of those dishes that feels like a warm hug on your plate, bursting with bright, bold flavors that make every bite special. It’s a fantastic way to bring authentic Mexican comfort food into your home with minimal hands-on time. Trust me, once you try this slow-cooked delight, it will become one of your favorite go-to recipes to impress family and friends alike!
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PrintSlow Cooker Chile Verde Recipe
This Slow Cooker Chile Verde recipe delivers tender, flavorful pork simmered in a tangy, mildly spicy tomatillo and poblano pepper sauce. The slow cooking process enhances deep, savory flavors, making it perfect for a comforting family meal. Roasting the vegetables before blending adds smokiness and complexity, while slow-cooked pork shoulder becomes fork-tender and juicy.
- Prep Time: 20 minutes
- Cook Time: 7 hours (slow cooker low) or 4.5 hours (slow cooker high)
- Total Time: 7 hours 20 minutes (low) or 4 hours 50 minutes (high)
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking, Roasting, Searing
- Cuisine: Mexican
- Diet: Halal
Ingredients
For the Pork:
- 3 lbs boneless pork shoulder (Boston butt), trimmed and cut into 2-inch cubes
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon dried Mexican oregano (or regular oregano)
For the Verde Sauce:
- 1.5 lbs tomatillos, husks removed and rinsed (about 10–12 medium)
- 2 large poblano peppers
- 2–3 jalapeño peppers (or 1–2 serrano peppers for more heat, seeds removed for less heat)
- 1 large white or yellow onion, quartered
- 4–6 cloves garlic, peeled
- 1 cup chicken broth (low sodium preferred)
- 1 bunch fresh cilantro, stems and leaves, roughly chopped (about 1 cup packed)
- 1 tablespoon lime juice (from about 1/2 lime)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Prepare and Roast the Vegetables: Preheat your oven broiler to high, positioning the rack about 6 inches from the heat source. Line a large baking sheet with aluminum foil. Place husked and rinsed tomatillos, poblano peppers, jalapeño peppers, and quartered onion on the sheet. Broil for 5-7 minutes, flip vegetables, and broil another 5-7 minutes until charred and softened. Remove from oven. Transfer hot peppers to a bowl and cover tightly to steam for 10-15 minutes; this aids peeling. Once cooled, peel skins off poblano and jalapeño, remove stems and seeds as desired, and roughly chop.
- Sear the Pork (Optional but Recommended): While peppers steam, pat pork cubes dry. Combine 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin, and 1/2 teaspoon oregano; season pork generously. Heat olive oil in a skillet over medium-high heat. Sear pork cubes in batches until browned on all sides, about 2-3 minutes per side. Transfer seared pork to slow cooker.
- Blend the Verde Sauce: Add roasted tomatillos (with juices), chopped poblano and jalapeño peppers, roasted onion, garlic cloves, chicken broth, cilantro, lime juice, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to a blender. Blend until mostly smooth but still textured. Adjust seasoning to taste, adding more salt, lime juice, or a pinch of sugar if desired.
- Slow Cook to Perfection: Pour verde sauce over pork in slow cooker; stir gently to coat. Cover and cook on LOW for 7-9 hours or HIGH for 4-5 hours until pork is fork-tender and shreddable.
- Finish and Serve: Once pork is tender, serve chunks as is or shred meat using two forks. Return shredded pork to slow cooker, stir to combine, and let warm for 15-20 minutes for flavors to meld. Taste and adjust seasoning with additional salt or lime juice if needed before serving.
Notes
- Roasting the vegetables before blending enhances the flavor with smoky notes.
- Searing the pork is optional but adds depth through caramelization.
- Adjust jalapeño seeds quantity for more or less heat.
- Low sodium chicken broth is preferred to control saltiness.
- This dish pairs well with warm tortillas, rice, or beans.
- Leftovers reheat well and flavors improve after resting overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Chile Verde, Slow Cooker Recipes, Mexican Pork, Tomatillo Sauce, Slow Cooked Pork, Pork Shoulder Recipe
