Slow Cooker Pork Chili Verde

This is easily the BEST chili verde that I have EVER had!  The pork is tender and full of amazing flavor and is made right in the slow cooker! 


We celebrated my birthday this weekend.  My kiddos have been terribly sick all week and my hubby’s grandfather passed away and he had to leave to Minnesota.  This is what I like to call #momlife.  Nothing ever goes quite as planned, especially birthdays.  But we were able to make the best of the day and I had such a fun day spending time with my favorite 3 kids!   We went out to eat at my favorite Chinese restaurant (you know my love for Chinese) and ended the night snuggling and watching the Good Dinosaur.  I wouldn’t have had the day any other way!

The night before my birthday I made the BEST chili verde that I have ever had.  Honestly with my first bite I instantly thought that this was better than any restaurant that I have been to.

It is easily thrown in the slow cooker within minutes and cooks to tender and flavorful perfection!


This Chili Verde is complete with a green enchilada sauce, salsa verde, tomatillos, and green chilis.  It is simple but the flavor will knock your socks off!  I like to cube my pork meat but you can also shred it if desired.  Both will be amazing and the pork is so tender and delicious.

You can serve it in tacos, burritos, or even over some white rice.  You are going to quickly agree that this is a restaurant quality meal that can be made right at home.  You will love it!


5.0 from 4 reviews
Slow Cooker Pork Chili Verde
Prep time
Cook time
Total time
This is easily the BEST chili verde that I have EVER had! The pork is tender and full of amazing flavor and is made right in the slow cooker!
Serves: 8
  • 4-5 lbs. boneless pork shoulder, cubed
  • 1 Tablespoon olive oil
  • 28 ounce canned tomatillos
  • ½ cup onion chopped
  • 2 garlic cloves, minced
  • 14 ounce green enchilada sauce
  • 16 ounce salsa verde
  • 4 ounce diced green chilies
  • ½ Tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 tsp salt
  • 2 Tbsp cornstarch
  1. In a medium sized skillet, add olive oil and heat over medium high heat. Brown the sides of the pork and add them to the slow cooker.
  2. In a food processor add the tomatillos and blend until smooth. Add it to the slow cooker alone with chopped onion, garlic, green enchilada sauce, salsa verde, green chilies, cumin, dried oregano, and salt.
  3. Cook on low for 6 hours or on high for 4. An hour before serving, take out 1 cup of juice from slow cooker and whisk it with the cornstarch. Add it back to the slow cooker and allow to thicken and cook for about 1 more hour.
Recipe adapted from All Recipes



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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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  1. Oh my gosh this looks so amazing! My whole family loves chili Verde I can’t wait to try your recipe 🙂

  2. Donny Darko says:

    1/2 Tablespoon of cumin sounds like a lot to me.

    • Jess Watty says:

      It’s really not. Cumin isn’t super pungent and this is 4-5 lbs of meat. I use this amount of cumin on about 1.5 lbs of ground turkey. In fact I’ll probably increase the amount in this dish.

  3. Kathy Mader says:

    Hi, I’d like to try this recipe. How do you go about shredding the meat if you don’t want cubes? Also, you used lime and a fresh herb? Thanks!

  4. What could I replace the tomatillos with, as we don’t have these in the uk?

  5. Shawnna says:

    hey girl happy belated birthday! And this looks oh so yummy!

  6. Bonnie Martinez says:

    Happy belated birthday! These look ah-mazing! I’m throwing them in the crock pot this Saturday. Perfect meal. One question, you mentioned using 14 ounce green enchilada sauce. What brand are you using? Is it from a jar or can? I’m not sure what to shop for. Can you help clarify this for me?
    Thanks so much… 🙂

    • Thank you!! And I used the stuff in a can. 🙂

    • When using canned enchilada sauce, you really don’t need the tomitillos because the sauce already has them In it. I use the medium heat (Sun Visa or La Victoriaa). Instead of using canned chiles, try roasting/skinning a few poblano chiles . Then rough chop them and add in the last two hors of cooking. I also add a few rough diced jalapenos to mine. If you don’t have a few limes, try adding a few tsp’s of apple cider vinegar. Chile verde should have a slightly sour taste to it. Add vinegar last 2 hrs. also. Finaly, Alyssa…….You need to include the size crockpot the recipe is made in so ppl will know to increase or decrease recipe size. Oh also when buying the salsa verde check prices between the larger size and the lil’ 7 oz. cans. I use Herdez and sometimes the smaller cans are on sale and a better deal.

      • And finally (lol) if you folks like the green chile taste, try some Herdez on a baked potato w/ sour cream and butter Yum!

  7. Kristi Walker says:

    This was so good. Thank you for sharing. I didn’t know they made canned tomatillos.😊 So convenient!

  8. JennyDinVa says:

    Whew, this looks SO good and I only just ran across this recipe and your site. Super good work! My question is this concerning this dish: In the finished photo, what is the “white” that seems to be sprinkled over the dish? Almost looks like a cheese but is probably something else.
    My mouth is watering and this will be made very, very soon 😀

    • JennyDinVa says:

      Have to tell you, I made this the day after I posted and BOY, it was terrific and it made a ton. Good thing it did since a couple of my neighbors started out with a “taste” and then sat down for a full meal and they loved it, too. We ended up serving it over rice and then the next day in tortillas —- and that “white”, well, it was sour cream and that made it even more heavenly. Thanks for this great recipe, Alyssa 😀

  9. Why do all the images show fresh cilantro and lime, but they aren’t included in the ingredients?

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