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.
We have found this to be totally out of this world. What size crock pot did you use?
Excellent recipe that I’ve used over and over. I am able to get green chili from a local roaster and highly recommend using this over the canned stuff. I have also found that using a can of fire roasted tomatoes adds a nice flavor instead of plain. Adjust spice by the number of bags of green chili you use and whether you leave in the seeds/veins. Makes a thicker style chili which is what I love! Thanks for the awesome recipe.
Can I cook on stove top instead of crock pot? For how long over low heat? Or medium heat.
I have all ingredients but no crock pot?
Made this and it was delicious!!! I have a lot left over can I freeze it?!?!? Can’t let this stuff go to waste!!
Excellent! Very tasty! This recipe is a keeper.
Absolutely delicious!!! I make this every week and my husband an I just LOVE this recipe! Thanks so much. I make it as is. Wouldnt change a thing!!!
This green chili recipe is my absolute favorite. I’ve made it several times and it’s always perfect! I am a huge fan of shredded meat, so sometimes I will put the entire pork shoulder in the crock pot (after searing on all sides) and shred it at the end. It is so delicious. Perfect for eating on its own or smothering burritos, enchiladas or even eggs! Thank you for this perfect recipe!
I made a couple changes. I used about 3 lbs. Pork. I chopped and dusted pieces in flour and browned slightly in oil. I saw one recipe that used quarter inch pieces of corn tortillas to help thicken and add more flavor. It worked out great. Since I like hominy. I added some before serving.
I love this recipe and will make it over and over. I want to make if for my mom but she doesn’t eat pork, have you ever done it with chicken? If you have what did you do differently?
I find that boneless chicken thighs make a decent pork substitute, in general. Don’t cut them too small, since they’re thin already.
I used to live in Colorado too and have been buying Stokes online since we left 10 years ago. Just an FYI that you can do that:) im going to try this recipe tomorrow though
I live in Colorado, and green chili anything is my favorite flavor in the world!! I’ve used this recipe for stovetop, cutting down the cooking time by simmering on medium-low heat, and it’s been amazing every time! The only other alterations I’ve done, is using a couple fresh tomatoes instead of canned, but I’ve used canned when I don’t have fresh on hand, and it tastes great too. Also, I’m a sucker for using bacon drippings to sauté ingredients, so it just depends on your preferred calorie count.
How long did you need to simmer on stovetop?
I’m from Colorado and now live in New York. As you can imagine, there is no “real” mexican food stuff here :(. I used to use Stoke’s Green Chili with Pork for my smothered burritos or enchiladas. That does not exist past the Kansas border. I have been trying for years to find something similar with no luck at all until today. I plan on trying this and hoping my search is over 🙂