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Chef Ava

Slow Cooker Chile Verde

Tender pork shoulder slowly simmered with salsa verde, green chiles, poblano or Anaheim peppers, garlic, cumin, oregano, and lime for a bright and savory Mexican-inspired meal. This easy slow cooker Chile Verde is perfect for tacos, rice bowls, burrito bowls, or a comforting family dinner.
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Prep Time 15 minutes
Cook Time 8 hours
HIGH cook time 4 minutes
Total Time 8 hours 15 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 1
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs pork shoulder, cut into 1-inch cubes
  • 1 cup salsa verde
  • 1 cup chicken broth
  • 1 medium onion, diced
  • 1–2 poblano or Anaheim chiles, seeded and diced
  • 1 can (4 oz) diced green chiles
  • 3 cloves garlic, minced
  • 1 lime, juiced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp smoked paprika, optional
  • salt, to taste
  • black pepper, to taste
  • fresh cilantro, optional
  • diced onion, optional
  • lime wedges, optional

Equipment

  • slow cooker
  • cutting board
  • knife
  • measuring cups
  • measuring spoons
  • Two forks For shredding the cooked pork.

Method
 

  1. Place the pork cubes in the slow cooker. Add the diced onion, minced garlic, and chopped poblano or Anaheim chiles.
    Sprinkle the cumin, oregano, smoked paprika if using, salt, and black pepper over the pork and vegetables. This gives the meat a flavorful seasoning base as it slowly cooks.
  2. Pour the salsa verde, diced green chiles, and chicken broth over the pork. Give everything a gentle stir so the ingredients are evenly distributed throughout the slow cooker.
    The salsa verde provides much of the finished dish’s bright green chile flavor, while the broth gives the pork enough liquid to slowly braise as it cooks.
  3. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the pork is fork-tender and easily pulls apart.
    Remove about half of the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and gently stir it into the sauce. This creates a hearty mixture of shredded pork and tender chunks.
  4. Add the fresh lime juice and gently stir everything together. Taste and adjust the salt or lime juice as desired.
    Serve the Chile Verde in warm corn or flour tortillas, over rice and beans, or in hearty bowls. Finish with fresh cilantro, diced onion, and extra lime wedges if desired.

Notes

For the most tender pork, cook on LOW for 8 hours or HIGH for 4 hours. Shred about half of the cooked pork and return it to the sauce while leaving the remaining pieces in larger chunks. Add the fresh lime juice at the end of cooking to brighten the finished dish. Taste before serving because salsa verde and canned green chiles can vary in salt and heat.