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!



5 from 141 votes

Crock Pot Pork Chile Verde

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


  • 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


  • 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!


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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  1. 5 stars
    I could not find this recipe on the internet, and I panicked. This is the best easiest recipe ever. My husband LOVED it, and he is a food SNOB. thank you so much for sharing this.

  2. Hi I was wondering if I could use a pork loin roast & cut it after cooking? Or should I cut it before cooking? Thanks

  3. I haven’t tried this yet, but it looks delicious. Can I use either leftovers pulled pork OR pork loin/pork tips (diced up) for this recipe?
    I’m trying to find recipes to use up my leftover pulled pork but I don’t know how seasoned pulled pork would work? I’m open to ideas and suggestions. Please & thank you 😊

    1. I’m sure you can use leftover pulled pork!! Easy peasy. I made an 8lb pork shoulder for carnitas taco. Tomorrow I’m making pork green chili. And then I’m making enchiladas. I’m so excited to try this recipe!

  4. 5 stars
    So delicious and not just for the slow cooker. I didn’t have the time it takes so I cooked it on the stovetop. I simmered it on low for about an hour. Served it over burritos and everyone raved about how delicious it was. After 8 servings over burritos I froze 3 quarts for another time. Thank you for the recipe!

  5. 5 stars
    This was delicious. It is definitely going to become a staple in our house. My husband was pretty pumped with the outcome too. I think I got 5 fist bumps during dinner HAH!

  6. 5 stars
    I live in Southwest Colorado and have had a lot of different chili Verde, I’ve gotta say this is one of my favorites