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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!
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Slow Cooker Pork Chili Verde
Ingredients
- 4-5 pounds cubed boneless pork shoulder
- 1 tablespoon olive oil
- 1 (28-ounce) can tomatillos
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 1 (14-ounce) can green enchilada sauce
- 1 (16-ounce) jar salsa verde
- 1 (4-ounce) can diced green chilies
- ½ tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoon cornstarch
Instructions
- Add 1 tablespoon olive oil to a medium-sized skillet and heat over medium-high heat. Cook and brown 4-5 pounds cubed boneless pork shoulder on all sides. Add the pork shoulder to the slow cooker.
- In a food processor add 1 (28-ounce) can tomatillos and blend until smooth. Add it to the slow cooker along with ½ cup chopped onion, 2 teaspoons minced garlic , 1 (14-ounce) can green enchilada sauce, 1 (16-ounce) jar salsa verde, 1 (4-ounce) can diced green chilies, ½ tablespoon cumin, 1 teaspoon dried oregano, and 1 teaspoon salt.
- Cook on LOW for 6 hours or HIGH for 4 hours. An hour before serving, take out 1 cup of juice from the slow cooker and whisk it with the cornstarch. Add it back to the slow cooker and allow it to cook and thicken for about 1 more hour.
- Shred the pork using two forks and serve with tortillas or over rice!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I’ve made this in the past with a slight modification (extra salsa verde and no tomatillos) and it is great! Yum. Thank you!! This time I will use fresh tomatillos from my garden–any direction on how much and how to prep and include them? Thanks!
I am making this today! When do you chop your pork into bite sized pieces? After browning and before you add to the slow cooker?
Been making this for years and is always a hit. Was wondering how it would do In an Instapot as far as liquid and timing?
What was the white stuff you sprinkled on at the end? It looked like feta cheese.
Queso fresco cheese is my favorite cheese garnish. Feta would also work well.
I just turned off the slow cooker, and this chili verde is amazing! I used Hatch Valley 505 salsa verde and added cilantro at the end. The pork came out super tender and the flavors are fantastic. I will be making this again and going through your recipes to find my next dish. Thank you!
This recipe is delicious and so easy! Husband and kids approved! Served with lime wedges, mexican crema, cilantro, and sliced radishes. ?
That sounds delicious! Thank you for sharing!
Like the recipe. I use similar but different things, like no cumin but smoked paprika and I cube the meat after having cooked a strong dry rub including cayenne and paprika and seasoned salt into slabs. A good way to trap more juice into the meat is cube it after you sear it in olive oil or whatever you use. I mean, until it is crunchy on the side! I disassemble the pork shoulder into sections that mainly do not cut across the grain.
Then crisp it, cool it, cube it, and go on like you said and the flavors will release even more. Thank you very much for a nice set of tips 🙂
Main question is serves 8? 5 pounds of meat and with all the rest I figure ought to serves more, like 15.
Anyway thanks for sharing!
Excited to try. Do I drain the canned tomato?
Yes, you will drain the tomatoes!
I was just wondering if you have nutrition facts for this Chili Verde
Hi!
For nutritional facts, I like to use myfitnesspal.com. Thanks for following along.
The recipe mentions salsa verde. What is your go to brand? I haven’t found a brand of jar salsa verde that I like yet. Thank you!
HMMM! That is hard to say since I switch it up a bit when buying at a grocery store. The best place to usually go is a Mexican restaurant and order it for take out. Let me know if you find one that is a keeper! XOXO