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! This post was originally published back on April 11, 2016. 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. This is my favorite thing to eat. 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. 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. 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. 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.
How do you think a whole pork tenderloin would work for this in the crock pot?
I think that would work fine, then you can just shred up the meat when it’s cooked 🙂
How did it go?
Hello Thank you for this recipe. I recently moved to Ohio from Colorado and was shocked to find that no one here knows what green chili is. Not in restaurants, grocery stores or among friends. How does the world get along without green chili, I wonder??
So since our burritos and taste buds are sad for this loss, I decided to look for a recipe. I have never made green chili before and today is my first try with this recipe. I am excited to taste it later today. Based on the reviews we are looking forward to making this a frequently used recipe.
Update: This turned out perfectly. I add just a couple spoonfuls of diced jalapeño and actually almost doubled the green chili’s because I had them. It was wonderful. Since there is just two of us, we have lots in the freezer. Will be making this over and over. THANKS!
My sister used your recipe and it was delicious!! I’m going to try and attempt it tomorrow 🙂
Hey! I hope you enjoyed it! 🙂
What cut of pork do you use in this?
Thank you
Whaut of pork do you use in this?
Thank you
Hi! I use pork stew meat that is already diced.
First off this was my first attempt at making a chili, but I couldn’t have been happier. Took it to a friends chili cook off and took 1st place out of 15 chilis!
So I made this chili with ground lamb, spicy pork sausage and pork tenderloin. I noticed that there weren’t a ton of spices so I found a packet of mango habanero dry wing seasoning and added about half a packet and then since I couldn’t find any salsa verde I just used some sweet and spicy hot sauces from Aldi’s (Jalepeno Lime and Mango habanero). Added some green Chilles to the mix along with a bit of chicken stock and it was I believable! Thanks for a fantastically unique chili!
Can you use left over pork? How long would you cook it?
Could you use leftover pork for this? How long would you cook it?
Yes, you can! I would go ahead and at least let it cook on low for 3-4 hours to let all of the flavors come together.
I also add a bottle of good beer to mine-it adds a nice rustic flavor to the chili.
What ate your thoughts on using chicken for this dish?
Looks so good
I have done this with cooked diced chicken instead of pork before. It’s delicious! 🙂
Can you explain how to use the chicken for this recipe as i don’t eat pork.. thank you