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This is easily the BEST slow cooker pork 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. 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.
