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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! 

Slow Cooker Pork Chili Verde in pita tacos in a black plate with fresh limes on the side.

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!

Slow cooker pork Chile Verde with a wooden spoon.

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!

Close up photo a pork Chile Verde with a wooden spoon and a fresh cut lime on top.

Slow Cooker Pork Chili Verde in pita tacos on a black plate with fresh cut limes on the side.

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Slow Cooker Pork Chili Verde

5 from 1 vote
By: Alyssa Rivers
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!
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8 Servings



  • 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.
  • 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.
  • 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.


Calories: 399kcalCarbohydrates: 17gProtein: 53gFat: 11gSaturated Fat: 3gCholesterol: 136mgSodium: 1255mgPotassium: 1286mgFiber: 3gSugar: 12gVitamin A: 815IUVitamin C: 17mgCalcium: 38mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American, Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. This is the second time I’ve made this and it’s wonderful! I think the next time I will cut the salt in half as the chile verda salsa, tomatillos and green enchilada sauce has salt in it and it is on the slightly salty taste. Love this recipe! I’ve been trying to beat my brother-in-laws chile verde pork and now I can! Thanks!

  2. 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 😀

    1. 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 😀

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

  4. 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… 🙂

    1. 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.

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

    1. Did you make this recipe and if you did what did you use in place with Tomatillos? I haven’t seen them here in Australia as well.

  5. 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!

    1. 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.

    2. Comino is awesome. 1/2 Tablespoon is only 1-1/2 teaspoon. You can always use a little more. The amount of meat juices and absorption by the meat and the tomatillos will cut the intensity of the spice as well. So a liberal amount of this shouldn’t be an issue.