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.
I want to make this using leftover smoked pulled pork. Would you recommend adjusting the cook time at all? It looks so good!
I love this recipe as is. So delicious!!!
Second time I made it I tweaked it a little.
I smoked a pork tenderloin for 2 hrs then cut in bite size cubes. Added a pinch of cumin..
Thank you Nicole.!!!
Great recipe! Being from Texas – the secret ingredient for us is the taste and smell of CUMIN to any Tex-mex dish. So….I too tweaked. I used a pork butt (a bit tender) and cubed it. Placed all the cubes in a zip-lock and dusted with flour, garlic powder, Onion Powder, pepper and cumin and lightly browned before placing in the crock pot.
I also diced up 2 potatoes and dropped in along with a splash of lemon juice. This was a yummy hearty stew for dinner with chopped fresh cilantro over the top and a great left over the next day for breakfast burritos! Can’t wait for us to get the fresh hatch green chilis this spring, plan to make it again with those vs canned!
Thanks Nichole <3
Sounds wonderful! I too am using a pork butt roast.
Thanks!
Do you think this recipe could be made in the insta pot?
Yes, I have an Instant Pot version right here! https://thesaltymarshmallow.com/instant-pot-chili-verde/
Great recipe! I made this for the first time yesterday for our annual block party and Christmas chili cook-off. Of 12 entries, I won Most Unique. 🙂 My husband and my nieces and I couldn’t get enough of our chili. I served it with fresh made corn tortilla chips and fresh shredded jack cheese. We all secretly hoped there would be a lot of left overs! haha! All of us agree that this is our new favorite and we will be making this time and again. Thanks for a GREAT addition to my cookbook.
I grew up in Colorado and LOVE pork green chile– and I can’t find it in my part of the rural midwest. The taste of this is authentic, and it’s super easy!!
I made this a while back, and did it the lazy way, I used a Pork Loin and just dumped all the ingredeints over it in the crock pot. At the end of the day, it was easy to shred the pork. And, because I live alone and mostly use it on burritos, I froze most of it in silicone Ice Cube trays, so I could just heat 2-3 cubes at a time. Perfect for me! Getting ready to make another batch!
Was a hit in my house!!!I only used 28oz total of enchiladas and I made my own chili verede, used pork steak cut up into bite size pieces it ended up being super tender cooked in crock pot for 4 hours on high it was PERFECT will cook again! Loved this recipe with my own spin!!!
Hi – what size crockpot are you using for this? Wondering if I can double it and get it all in my big crockpot
I have a 6 quart.
I did. It worked well!
How do you make this like what type of pork do you use? Please get back to me:) thank you so much! Please give me the best aero instructions for the less pork meat to use.
Use 2 pounds of pork stew meat or a 2 pound pork roast
The recipe is very easy to follow but I did some tweaking of my own I used 2 pounds pork stew meat 1/2 pound ground pork and Hatch green chiles 3 cans of ro tel. I used about 1 pound of chiles as well love mine with a lot of pork and chiles I have my crock pot filled to the rim. Thats the one thing I miss since I’ve moved to Az is the green Chile with pork. I also cook on low for about 10hrs.