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.
Can’t wait to try this recipe today, will let you know my thoughts when I get to taste it later but I already know it’s gonna be awesomely amazing and easy!
I have made this several times, now. We like it loaded with pork, so I use 5 lbs pork, and only one can of green enchilada sauce. If you want more tender pork, use shoulder or butt cuts, but they take longer to trim excess fat. I also cook it for 12 hours, followed by 24 in the fridge to really let the flavors blend prior to heat-and-serve. Salt to taste right before serving. This is excellent for super nachos, too! I brought this to work potluck with chips, and it was gone first. I heard many people raving about it, too. Thanks for such an easy recipe!
I’ve made this recipe TWICE now for heuvos rancheros! Its excellent! As a former Coloradan (graduate of Wheatridge high), my favorite place to have heuvos ranceros was appleridge cafe (still is)… they use a pork green chile on theirs). This recipe is so good, and very easy!! Thanks!
Nichole you rock!! I had just spent some quality time in southern Colorado, where my favorite diner servers a breakfast burrito with Pork green chili on it. I get home to Pennsylvania and no one local does anything like it. Your recipe was easy and incredibly tasty. I did tweak a little 🙂 who doesn’t right? I used 2lbs ground pork (super duper easy) & a 7 oz can of diced green chilies.
I will be looking at your site to see what other treasures are out there – cook on!!
Thanks, Lori! This just made my day 🙂 . the thing I miss most about Colorado is a big breakfast burrito smothered in pork green chili and I look forward to making them at home on the weekend!
Could it be cooked on high?
You could try cooking on high for 4 hours, but it is best cooked on low.
I was just in Colorado visiting & that pork chille was great, I’m here in South Carolina & nothing compares yet. So I’m going to be making this. Thanks
Could this be made ahead and frozen?
Yes, you could make it ahead and store in a zip top bag after it’s cooled for up to 3 months. 🙂
Yum!
This is one tasty recipe. I couldn’t find 4.5 oz cans of the jalapenos, so I got a can of the diced tomatoes with jalapenos mixed in to add more zing.
Mid-way through cooking I threw in some cinnamon as well. Everyone loved it!
How long would you cook this in the instant pot?
So yummy! I served this with warm totillas, shredded cheddar, sour cream and cilantro. My family loved it, I’m thinking huevos rancheros next!
The recipe says to cook on low for 6 – 8 hours. How do I decide how long to cook it? 6 hours? 8 hours? How do I know?
It will be done at 6 hours and ready to eat. However, you can let it cook for 8 hours if necessary. Hope that helps.