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.
Ive made this before and it is delicious over my home made Chili Rellenos, except I used cooked ground pork.
lots of good feedback, csnt wait to try this recipe tomorrow . I will let y’all know how it turns out .
have you tried cooking it on High in the slow cooker? If so how long would you recommend?
I would say about 4-5 hours if you’re going to cook it on high.
This recipe is great! I’m not a huge fan of chunks of tomatoes or onions, so I throw the diced chunks in to the blender w/ a little of the enchilada sauce to smooth it out. I also added another 1/2 can of hot green chiles and 1/2 can of diced jalapenos to spice it up a bit. Super delicious and freezes well for throwing together quick dinners. A+
My mother in law asked me yesterday afternoon if I could throw together a pot of green chili for her company’s chili cook off contest. My usual recipe takes around 20 hours so I decided to give this recipe a shot. The only change I made was using 2 4.5oz cans of hot diced green chili’s vs one can of mild.
I received a text from her stating that out of 10 green chili’s and 10 red chili’s my batch won both best green and best overall.
Absolutely fantastic recipe!!
Wow, that is so awesome! Thank you for coming back to share that with me, I love hearing that my recipe won a contest! 🙂
Dumb question: what’s hot pepper sauce?
Not a dumb question at all! I mean something like Tobasco or Cholula hot sauce. 🙂
This looks so good! Wondering if you could replace one of the pounds of pork with a couple cans of white beans, or if just adding beans wouldn’t make the recipe too thick?
You can absolutely replace some or all of the pork with beans if you’d like! Enjoy the recipe 🙂
Making this right now! How long does the chili keep when refrigerated? Have you ever frozen the leftovers/how?
This would keep in the refrigerator for 3-4 days after cooking. You can definitely freeze the leftovers by allowing the chili to cool, then freezing for up to one month. I like to pour soups and chili into a large bag when storing for later to save room in my fridge or freezer. 🙂
Could ground pork be used in this recipe?
Would ground pork work with this recipe?
I think that would be just fine! 🙂