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.

crockpot pork green chili

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.

crock pot pork green chili

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!

crock pot pork green chili

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

5 from 139 votes

Crock Pot Pork Chile Verde

Prep 10 minutes
Cook 8 hours
Total 8 hours 10 minutes
Servings 8 servings

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.
Like this? Rate & review this recipe below!

Yum


Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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132 Comments

  1. Plan to make this for my friend’s 50th. He lived in Colorado for 6 years and always talks about the Chile Verde!
    Thanks for the recipe!

  2. Can’t wait to make this! Getting all my ingredients today, to put in my crockpot for tomorrow!
    I’ve been looking for an easy recipe that everyone will love, thank you!?

  3. 5 stars
    Love this recipe and very easy to make. Made for Thanksgiving dinner, big hit. I added just a very few items. 1 diced Poblano pepper, 2 diced tomatillos & 1/2 lb more pork (2-1/2 total), everything else was exact to above. Thanks.

  4. I have half a pork loin roast that I baked a couple days ago to use up. How should I proceed with already cooked meat?

    1. I saw an earlier comment that if using leftover pork just cook 3-4 hours to let all the flavors come together.

  5. I’ve tried alot of recipes for pork chili. However, nothing that I wanted to try more than once. Your pictures look amazing. Which brand of green chili enchilada sauce and salsa verde do you use?

    1. 5 stars
      I think the best canned green chili enchilada sauce is Old El Paso. Hard to find sometimes but Walmart carries it. All the flavor and none of the fuss of tomatillas from scratch

  6. 5 stars
    We love this recipe and it freezes well. It really has fantastic flavor for using canned products. It’s one of our go to recipes. I add extra garlic and a bit more onion. Thanks for sharing!

  7. 5 stars
    Just tried this, and it was the *B*O*M*B*!!! Great recipe! My 86 year old grandma LOVED IT!! I found that the corn tortilla boats work perfect, with the juice from the pork, some spanish rice, and black beans, they cut apart evenly, while retaining their shape. It makes for a great finger food option. Lol Many Thanks!

    1. Wow I love the idea of corn tortilla boats with this recipe! Thanks for letting me know you enjoyed it! 🙂