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.
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Roast the tomatillos, onion, jalapeños, poblano peppers, and garlic cloves until charred.
Add all the roasted vegetables to a blender.
Season with cumin and salt.
Blend until the salsa reaches your desired consistency. The creator prefers it slightly chunky.
Cut the pork shoulder into cubes and season with garlic powder, onion powder, and seasoning salt.
In a large pan or wok over high heat, sear the pork cubes in batches until browned. This step is optional but recommended.
Transfer the seared pork to the slow cooker.
Pour the blended salsa over the pork and add the fresh cilantro.
Cover and cook on low for 6 hours, or until the pork is tender.
Serve hot with your favorite sides like rice and beans.
Store in airtight container up to 4 days; reheat gently on stovetop with splash of water. Freezes well up to 3 months.
slow cooker · roasting pan or cast iron skillet · blender or food processor
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.
Cook on low for 6-8 hours or high for 3-4 hours until pork is fork-tender. Longer cooking allows flavors to meld.
Use canned tomatillos (drained) as a substitute, though fresh roasted delivers better flavor and texture.
Yes. Prepare the salsa base up to 2 days ahead, then combine with pork and slow cook when ready.
Heat level depends on jalapeño quantity and seeds. Remove seeds for milder chile verde, keep them for more heat.
