Slow Cooker Chile Verde with Pork | CookOS

Chile Verde

Name: Slow Cooker Chile Verde with Pork
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 10 tomatillos, roasted; 1/2 onion, roasted; 2 jalapeños, roasted; 2 poblano peppers, roasted; 6 cloves garlic, roasted; 1/4 tsp ground cumin; salt, to taste; 1 bunch fresh cilantro; 3 lbs pork shoulder, cut into cubes; garlic powder, to taste; onion powder, to taste; seasoning salt, to taste; 1-2 potatoes, cubed (optional)

This slow cooker chile verde combines tender cubed pork shoulder with a vibrant roasted tomatillo and pepper salsa for authentic Mexican flavor without the fuss. The roasted base of tomatillos, jalapeños, poblanos, and garlic builds deep flavor that develops further during the slow cook.

⚡Slow Cooker

🌍Mexican 🏷️Chile verde 🏷️Pork 🏷️Slow cooker 🏷️Tomatillo Pork shoulder

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Total

6h 30m

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

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Ingredients

10 tomatillos, roasted
1/2 onion, roasted
2 jalapeños, roasted
2 poblano peppers, roasted
6 cloves garlic, roasted
1/4 tsp ground cumin
salt, to taste
1 bunch fresh cilantro
3 lbs pork shoulder, cut into cubes
garlic powder, to taste
onion powder, to taste
seasoning salt, to taste
1-2 potatoes, cubed (optional)optional

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Instructions

1
Roast the tomatillos, onion, jalapeños, poblano peppers, and garlic cloves until charred.
2
Add all the roasted vegetables to a blender.
3
Season with cumin and salt.
4
Blend until the salsa reaches your desired consistency. The creator prefers it slightly chunky.
5
Cut the pork shoulder into cubes and season with garlic powder, onion powder, and seasoning salt.
6
In a large pan or wok over high heat, sear the pork cubes in batches until browned. This step is optional but recommended.
7
Transfer the seared pork to the slow cooker.
8
Pour the blended salsa over the pork and add the fresh cilantro.
9
Cover and cook on low for 6 hours, or until the pork is tender.
10
Serve hot with your favorite sides like rice and beans.

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Tips & Notes

Pro tips

Roast all peppers, tomatillos, onion, and garlic before blending to develop deep, caramelized flavors that distinguish authentic chile verde from raw-salsa versions.
Don't skip cubing the pork into 1-2 inch pieces rather than keeping it whole—smaller pieces cook evenly and absorb sauce faster.
Blend roasted vegetables until smooth but not over-processed; some texture prevents the salsa from becoming baby-food consistency.
Taste and adjust salt and cumin at the end of cooking, as flavors concentrate during the slow cook and may need recalibration.

Substitutions

Poblano peppers → serrano or Anaheim peppers (sharper heat vs. mild earthiness)
Fresh cilantro → fresh parsley (milder, less grassy flavor but adds freshness)
Pork shoulder → beef chuck or chicken thighs (adjust cooking time accordingly)

Storage & make-ahead

Store in airtight container up to 4 days; reheat gently on stovetop with splash of water. Freezes well up to 3 months.

Equipment

slow cooker · roasting pan or cast iron skillet · blender or food processor

Common Questions

Can I use a different cut of pork?

Pork shoulder is ideal for slow cooking due to its fat content and connective tissue. Pork butt or boston butt work similarly. Avoid lean cuts like tenderloin.