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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. 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?

  2. 5 stars
    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?

  3. 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!

  4. This recipe is delicious and so easy! Husband and kids approved! Served with lime wedges, mexican crema, cilantro, and sliced radishes. ?

  5. 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!

  6. 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!

    1. 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