Slow cooker pork green chili is the easiest green chili you’ll ever make – and it is packed full of tender slow cooked pork, and a slightly spicy, tangy sauce! Awesome easy weeknight meal!
I’m back with another recipe revamp! Â This post was originally published back on April 11, 2016. Â Recipe is still the same and as delish as ever – BUT, we’re adding some gorgeous updated photos and a video that you can check out below.
GUYS. Â This is my favorite thing to eat. Â Ever.
I lived in Colorado for about three years – and apparently, that is all the time it takes for a person to become completely addicted to green chili.
Brunch was a delight there because the burritos come smothered in the stuff. Â I’m pretty sure it’s mandatory.
I’m also ok with mandatory things because of this.
Since going out to eat isn’t always the most budget friendly option in the world, I went on a mission to come up with my own version of chili verde.
By my own version, I mean that I’m 1000% aware that this isn’t authentic.
I am also about 2000% sure that it’s easy on my wallet, easy on my schedule because it cooks in the crock pot, and seriously so good.
We have this for dinner every week, folks!
This recipe makes a BIG batch of chili. Â Luckily, it reheats like a gem – and it’s good on everything.
I like to make this on a Friday, then have it over my breakfast burritos Saturday morning. Â Out of this world!
For dinner, if I’m being healthy I just eat it right out of the bowl.
If I’m really just wanting a big plate of comfort food that night, this is excellent poured over bean and cheese burritos!
Enjoy!
~Nichole
Crock Pot Pork Chile Verde
Ingredients
- 2 Pounds diced pork
- 2 28 ounce Cans green chile enchilada sauce
- 1 16 ounce Jar salsa verde
- 1 14.5 ounce Can diced tomatoes
- 1 4.5 ounce Can chopped green chiles
- 2 Cloves garlic diced
- 1/2 White onion diced finely
- Olive oil for pan
- Hot pepper sauce to taste tobasco
- 2 Tbsp Corn starch plus 2 Tbsp. Water
Instructions
- Trim excess fat from pork and cut any bigger pieces down so that all the pork is bite sized.
- Heat olive oil in a large skillet and brown the pork.
- Dice up garlic and onion and add to crock pot.
- Add pork and remaining ingredients (except for cornstarch and water) to the crock pot.
- Cook on low for 6-8 hours.
- About 20 minutes before serving, mix cornstarch and water in a small bowl until thick and add to the slow cooker.
- Place lid back onto the crock pot and let thicken.
- Stir well before serving.
Has anyone ever tried this in the Instant Pot?
Tried it in the instant pot tonight. Worked best on meat / stew button instead of slow cooking.
Can’t wait to make this for our block party chili contest! What cut of pork should I buy?
Thanks!
Hi, Meredith! I always buy the diced pork, like pork stew meat. Hope this is a hit at your chili contest!
Delicious over rice as well if you want to streach the chili out. Freezes great! Heats up in a pot easily for a quick weeknight meal. I use to live in Colorado and I have the same recipe! Very good, thanks for sharing it with all! I’m making it tomorrow.
I am making this right now. Just wondering, do I turn off the crockpot before or after I add the cornsstarch?
You can turn it off after you add the cornstarch and the chili has thickened.
I marinated the pork with the green chilies & 1/2 C of Tequila overnight. It was amazing
I wasn’t thinking of leaving out the tomatoes. Do you think that will change the flavor?? I came across this recipe and it looked great. Child Verde made from scratch is kind of tedious and I make it once in a while. I’ve never tried it with tomatoes
I think it would be fine without the tomatoes, it’s just my preference to leave them in. 🙂
Have you tried this recipe using a chuck roast? I was wondering if beef would also work with this recipe..
Hi Teresa! I haven’t made this with chuck roast, but I think it would turn out just fine!
I just made this and it’s cooking on my croc pot now! I did add a few things to change it a bit, and give it a slight kick! (My man loves spicy foods!) Every summer we buy a box of roasted chilis! So I took a small bag that we had in our freezer and defrosted it and diced them up and added a little bit to this! It’s our spicy batch and I didn’t want the spicyness to overwhelm the rest of the flavors! I also added a jar of Green Chili Salsa, and a teaspoon of regular salsa! While I browned the pork I added a dash of cumin, and a dash of paprika! I have tried a little bit and my goodness it is good! This is my first attempt at green chili and I thank you for your recipe!
Wow, roasted chilis sound amazing!! Thanks so much, Chelsea for stopping by to let me know you like the recipe!! 🙂
Excited to try this with the pork roast in my freezer! My favorite meal of my moms was her pork green chili but she died suddenly and never wrote down the recipe!
So sorry for your loss, Stephanie. I do hope you enjoy the recipe, even though moms recipes are always the best! 🙂
do you need to drain the tomatoes?
Hi Kim, no need to drain them! 🙂
This turned out delish! I’m saving this so i can make again.
Thanks for coming back to let me know you liked it! 🙂
We just made this for dinner! Really awesome flavors! Perfect comfort food during the blizzard! It was definitely more like a soup. The chili never really solidified. Did you have this issue as well?
Hey, Rose! Thanks for stopping back by to let me know you enjoyed it! Did you add the cornstarch/water mixture at the end? That usually thickens it right up for me. It also will thicken up a bit if you reduce the heat on your slow cooker to “keep warm” for a bit before serving.
What kind of white cheese did you top it with?
I use Monterrey Jack 🙂
That’s exactly what I was thinking would go best. Have it in the crock pot now. Thanks so much!