How to make slow cooker chile verde pork

Laura Martin

Contributing Writer

Chili verde has a brighter flavor than red chili sauce. Green chilies, tomatillos and lime provide acidity and subtle heat that perfectly balance rich meats like pork shoulder. In the recipe below a blend of pre-made sauces provides complex flavor with minimal effort.

Seasoning the meat before adding it to the slow cooker ensures that each bite is saturated with flavor. When selecting your salsa and enchilada sauce, make sure to pick ones that suit your preference for spiciness.

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Slow Cooker Chili Verde Pork

10-12

10 minutes

5 hours

5 hours, 10 minutes

4-5 lb. boneless pork shoulder, cut into 1 pieces

1 tablespoon (6 g) cumin

1 teaspoon (7 g) salt

3 (10 oz., 284 g) cans green enchilada sauce

1 cup salsa verde

1 (4oz., 396g) can chopped green chilies

sour cream, for serving (optional)

rice or tortillas, for serving (optional)

1 bunch cilantro, roughly chopped, for serving (optional)

Mist a 5-quart slow cooker lightly with cooking spray.

Season meat all over with salt and cumin and add to slow cooker.

Pour in enchilada sauce, salsa verde and chopped green chillies and stir to combine.

Cook on low for 6 hours, until pork is tender. Serve over rice or with tortillas, garnished with sour cream and cilantro.

Pro tip: For a richer flavor, brown the meat before adding to the slow cooker. Warm a large skillet and add a teaspoon of olive oil, swirling to coat the pan. Cook meat in 4 batches (about 4 minutes per batch) over medium-high heat, browning meat on all sides. Add browned meat to slow cooker and proceed as directed above

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