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Oct 24, 2020

Slow Cooker Chile Verde with Pork

This slow cooker chile verde, pork shoulder slow simmered in a sauce of tomatillos and a variety of roasted chiles, is so good. 

Slow Cooker Chile Verde with Pork with jalapeno, Anaheim, and poblano chiles

Serve this delicious pork chile verde stew alongside rice and beans and warm tortillas. It's a classic Mexican dish. 

When you make this chile verde, your house will be filled with the aroma of roasted chiles. It kind of reminded me of Hatch chile season, when every Mexican market around here sets up roasters outside the front door and roasts pound and pound of chiles. 

Slow Cooker Chile Verde with Pork and poblanos

Ingredients and Substitutions:

  • Cumin seeds
  • Clove
  • Black peppercorns
  • 10 tomatillos
  • Jalapeño chiles. If you want a spicier sauce, you can substitute more, or substitute serranos. 
  • Anaheim chiles. You can substitute Hatch chiles if they are available, and if you can get the fresh roasted chiles, even better!
  • Garlic
  • Lard, fresh asiento if possible. You can also substitute oil. 
  • Boneless pork shoulder (also known as pork butt)
  • Poblano chiles
  • Onion
  • Chicken or beef broth (caldo de pollo or caldo de res)
  • Dried bay leaf

If you don't have a slow cooker, you can cook the chile verde in a Dutch oven in a 250 degree F oven. 

Chile Verde with Pork

This chile verde's flavor is deep and rich because of the roasted chiles. You can roast the chiles by holding them over an open flame until the skins are charred, but it's so much easier to split them in half, place them under a broiler on a foil lined baking sheet, and broil them until the skins are charred. 

Once the chiles are charred, using tongs, place them in a plastic food bag, twist the bag closed, and let them sit for about 15 minutes. After they have cooled, peel off and discard the skin. 

While this recipe calls for boiling the tomatillos, you can also roast them for an extra charred flavor. You won't have to peel them after roasting. 

What to do with leftovers:

Leftovers are amazing in quesadillas, tacos, burritos (so good with red salsa), and shredded and stirred into eggs. They are also wonderful in nachos and for tamales. 

Slow Cooker Chile Verde

October is National Chili Cook-off Month! Be sure to check out everyone's recipes, hosted by Ashley of Cheese Curd in Paradise

I have lots of chili recipes on this site, including Frito Pie Chili, Slow Cooker and Black Bean Chili, Chili Gumbo, and Chiliville Chili, to name a few. Just search the term "chili" in the search box for more chili recipes. 

Welcome to our #ChiliCookOff! 

We have delicious recipes from across the country to get your chili making to the next level of delicious!

This recipe was adapted from The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites by Deborah Schneider. The recipes are not just "dump and run" recipes, and they are loaded with layers of flavor. (affiliate link. See my disclosure page). 

Slow Cooker Chile Verde with Pork

Slow Cooker Chile Verde with Pork Recipe

Slow Cooker Chile Verde with Pork Recipe
Yield: 8 servings
Author: Karen Kerr
This slow cooker chile verde, pork shoulder slow simmered in a sauce of tomatillos and a variety of roasted chiles, is so good.


  • 2 teaspoons cumin seeds
  • 1 clove
  • 1 teaspoon black peppercorns
  • 10 tomatillos, husks removed, and washed
  • 2 jalapeños, stemmed, split in half, seeded, and roasted (see note regarding roasting the chiles)
  • 8 Anaheim chiles, split in half, seeded, roasted, and diced
  • 4 large garlic cloves
  • 2 teaspoons salt
  • 2 tablespoons large or vegetable oil
  • 2 1/2 pounds boneless pork shoulder, cut into 3/4 inch cubes
  • 2 large poblano chiles, split in half, seeded, roasted, and diced
  • 1/2 brown, white, or sweet onion, finely diced
  • 1 cup chicken or beef broth
  • 1 bay leaf


  1. Toast the cumin, clove, and peppercorns in a small skillet over medium heat until fragrant. Remove from the heat, let cool, and grind in a spice or coffee grinder. 
  2. Place the tomatillos in a saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 5 minutes. 
  3. Drain the tomatillos and place them in a food processor, along with the jalapeños, Anaheim chiles, garlic, and salt. Pulse until smooth. 
  4. Heat the lard or vegetable oil in a large frying pan over medium heat and brown the pork in batches. Once all of the pork is browned, add it all back into the pan and add the poblanos and onions. Cook, stirring, for about 5 minutes, until the onions have softened. Add the roasted and ground spices and cook for 2 more minutes, stirring. Transfer the mixture to a 5 to 7 quart slow cooker. 
  5. In the same frying pan, add the ingredients from the food processor and cook until the salsa begins to thicken. Add the broth and bay leaf and simmer for for 5 minutes. Add the mixture to the slow cooker and cook on low for 2 to 3 hours, until the pork is tender. 
  6. Serve with rice, beans, and warmed tortillas. 


To roast the chiles, place the halves, skin side up, onto a foil lined baking sheet. Broil them until the skin is blistered and charred. Place the chiles into a plastic food bag and let cool for 15 minutes. Peel off the skin.



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Chili, chile, chile verde, pork
slow cooker, main
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Would you like to comment?

  1. I love this bowl. I'm happy to see a recipe that isn't a soup.

  2. That is so much my type of meal...a bowl of something ultra flavorful, with a Mexican spin, and a rustic charm. PERFECT!

  3. I am sure your house smelled amazing with this cooking all day.

  4. I love all of the peppers and spices in this recipe! I bet the pork was so tender and delicious as well. I can't wait to try this recipe.

  5. I would love to serve this just as you have in a bowl!

  6. What a delicious looking meal! Tomatillos are a favorite of mine and I'd enjoy this a lot.


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