Slow Cooker Chile Verde – The Magical Slow Cooker

Slow Cooker Chile Verde is spicy tender pork, wonderful just wrapped in a tortilla!

Slow Cooker Chile Verde

My dad’s been here often visiting from California, so I know his eating habits well. He’s always ordering chile verde when we go out for Mexican (and fish and chips EVERYWHERE else).  Maybe I’ve been blind my whole life, but I’ve never acknowledged chile verde on menus until recently. It’s very spicy and flavorful, and great on tortillas, doesn’t even need toppings. I tested out this recipe so I’ll be ready the next time my dad visits, though this recipe makes a lot and I’ll have to invite the rest of my family.

The recipe starts by roasting peppers, garlic, tomatillos and onion in the oven under the broiler.

Slow Cooker Chile Verde

Slow Cooker Chile Verde

Then I blend up those veggies and that makes a green salsa that I pour over the pork. I also add seasonings and a touch of chicken broth. Below is what the chile verde looks like before cooking.

Slow Cooker Chile Verde

And then after:

Slow Cooker Chile Verde

Slow Cooker Chile Verde

Slow Cooker Chile Verde

Here is my YouTube video about how to make this Slow Cooker Chile Verde Recipe. You can follow me on YouTube, here.

Slow Cooker Chile Verde

Slow Cooker Chile Verde

Servings: 12

Calories: 218 kcal

Author: Sarah Olson


  • 3
    pork shoulder,
    trimed and cubed
  • 2
    cooking oil
    (approximate amount)
  • 2
    all purpose flour
  • 2
    poblano peppers
  • 2
    Anaheim peppers
  • 2
  • 4
    garlic cloves
  • 6
    husks removed
  • 1
    large white onion,
    peeled and quartered
  • 1
    bulk of stems removed
  • 3/4
  • 1/4
  • 1/2
  • 1/2
  • 1
    chicken broth


  1. Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don’t overcook. Let cool down a bit before moving on to step 2.

  2. Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.

  3. On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn’t large enough to do all at the same time.

  4. Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.

  5. Cover and cook on LOW for 9 hours without opening the lid during the cooking time.

  6. Serve over tortillas with desired toppings, enjoy!

Recipe Notes

Nutritional values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/12 of the recipe.

Nutrition Facts

Slow Cooker Chile Verde

Amount Per Serving

Calories 218
Calories from Fat 90

% Daily Value*

Total Fat 10g

Saturated Fat 3g

Cholesterol 75mg

Sodium 278mg

Potassium 493mg

Total Carbohydrates 6g

Dietary Fiber 1g

Sugars 1g

Protein 23g

Vitamin A

Vitamin C



* Percent Daily Values are based on a 2000 calorie diet.


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Slow Cooker Stove-Top Stuffing Turkey Meatloaf

Slow Cooker Chile Verden

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Post Author: MNS Master

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