Packed with tangy Tex-Mex flavor, Slow Cooker Pork Chile Verde warms your soul on a cold winter night. This easy dinner recipe simmers all day in the
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🍴Must have tools: essential equipment
- 🥫 Leftover love: how to store and reheat
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with
- 🍽️ No waste: creative ways to repurpose
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Pork chile verde is an easy crockpot recipe that's hearty and satisfying.
- Serve this quick dish on busy nights—you can prep it in the morning, and it'll be hot 'n ready when you get home for dinner!
- Roasting the poblano peppers is a simple way to remove their tough skins and add authentic flavor to this classic Mexican dish.
With juicy pork chunks and a tangy green sauce,
Finish it off with your favorite chili toppings and loads of cheese, or bulk it up even more with rice or chips—any way you do it, you can't go wrong.
Apple cider pork loin is another
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- Pork shoulder, pork butt, and pork tenderloin all work great—whatever pork you've got to use up should do the trick.
- If you prefer beef, try this chile verde recipe with a chuck roast or beef stew meat instead of pork.
- Chicken breast works well in this, too.
- Adjust the spice level by varying the amounts of peppers—use more jalapenos to amp up the heat, or use half a jalapeno for milder flavor.
- Can't find poblanos? Hatch chiles will work.
- Switch up the flavor by adding other peppers, like chipotles in adobo for more smokiness or guajillos for a touch of sweet heat.
- Fill those hungry tummies—stir in some rice (Minute rice is a great, quick option) at the end of the cooking time for more bulk.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Chop the jalapenos. Roast, peel, and chop the poblano peppers.
Add the frozen bell peppers and onions to the bottom of the
To the peppers, add the seared pork and the pork juices from the pan.
Top the pork with the chopped peppers, cilantro, seasonings, and broth. Cook.
🤫 Marye's secret for zhuzhing it up -
Searing the pork in butter first gives it so much flavor and adds an enticing golden brown char that just makes you want to dive in!
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
- Baking sheet
- Tongs
- Large glass or stainless steel bowl
- Cutting board
- Heavy chef's knife
- Skillet
- Crockpot or
slow cooker
🥫 Leftover love: how to store and reheat
Easy crockpot recipes like this one are the gifts that keep on giving—leftovers are effortless to reheat, so you've got meals ready for days!
Let
In the fridge, leftovers will keep for 3-5 days. In the freezer, this will last for up to three months.
Let frozen pork chile verde thaw in the fridge overnight, or speed up the process using the defrost setting on your microwave. From thawed, you can warm it in the microwave or on the stove 'til hot again.
Marye's Tip o' the day
Dread meal prep? Portion and cut your meat when you bring it home from the grocery store. This way, you'll keep your fridge clean—those meat packages always drip on me—and you'll have one less step to do when it's time to prepare dinner!
💭 Insider tips: things to know
- Watch the peppers carefully while they're under the broiler. Close, direct heat is very hot, so they'll char pretty quickly!
- Putting the roasted peppers in a covered bowl helps loosen the skin. This makes it super easy to peel off the skin under running water.
- Avoid overcrowding the pan when searing meat. Work in batches if you have to, placing the seared pork to the side while you work on the rest.
- Don't toss the juice from the skillet after searing the pork. The buttery, charred bits have tons of flavor, so be sure to add 'em to the cooker.
- Serve pork chile verde with shredded Mexican cheese or crumbled Cotija, fresh cilantro, lime wedges, sour cream, sliced avocado, and crisp tortilla chips.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
They're not too spicy. Poblanos are milder than jalapenos but do have more heat than green bell peppers.
You can use more jalapenos or add in another variety, too. If you're brave, try some serranos, chipotles, or habaneros.
Omit the jalapeno if you're not a fan of the heat, and add more bell peppers. You can also use fewer poblanos, but they have an awesome smoky flavor, so don't skip them completely.
Yep! They won't fully lose their heat, especially if they're higher on the Scoville scale. However, peppers lose a little heat during the slow-cooking process because it breaks down the capsaicin, which is what gives peppers their spicy "burn."
Chile verde is a classic Mexican dish. "Verde" means "green" in Spanish, so pork chile verde is a flavorful meal made with pork, homemade green chile sauce, and garlic.
The skin is tough on poblanos, especially more mature peppers. It can be unpleasant to chew and tough to digest. Peeling them doesn't take too long, so I recommend doing so.
⏲️ Marye's time saving hacks -
I love to use frozen bell peppers because it reduces prep time. You don't even have to thaw the peppers—just toss 'em in and cook! Also, you can usually find pre-cut onion in the produce section to save more time.
📚 More Southern comfort: related recipes you'll love
- This easy Hatch Chile Corn Chowder is a family favorite that's packed with sweet/spicy flavors and is on the dinner table in just 15 minutes.
- Flavorful Ranch Green Chile Chicken Casserole is creamy, cheesy, and hearty—it also happens to be low-carb if you're into that sort of thing.
- Flavored like summer but delicious all year long, Pulled Pork Tacos with Mango Salsa are easy to make and an excellent use for leftover pork!
🍽️ Perfect pairings: what to serve with
There's nothing better to complement a spicy, meaty meal than the sweetness of Southern Creamed Corn. With a buttery-rich texture and old-fashioned flavor, there's no wonder it's a Tex-Mex staple.
Bacon Brussels Sprouts are hearty and charred to savory perfection. These aren't the Brussels you were forced to eat as a kid, but they're like the fancy kind you get at a ritzy steakhouse.
Buttermilk Pecan Pie is a Southern staple that always hits the spot. Combining the rich, sweet flavors of two classic desserts into one, this delicious creation has everything you could want from a pie!
🍽️ No waste: creative ways to repurpose
Have a bit of leftover
- Chile verde tacos are easy and take minutes to prep. Just load up some warm corn tortillas with the leftovers and add your favorite toppings.
- Make a nacho "charcuterie" board. Scoop up leftover chile verde, queso, and guac with different types of chips and dippers.
- Use the leftovers (mixed with some cooked rice) as the filling for pork enchiladas—it's great with green enchilada sauce and lots of cheese!
- Simmer leftovers with frozen diced potatoes and extra broth to transform your chile into a pork soup. Add more seasoning to taste.
📞 Wrapping it up: the last word
I love this dish so much!
It reminds me of the amazing food that we had in Santa Fe. Definitely restaurant quality but really easy.
Sometimes, especially if I know I've got a busier than usual week coming up, I'll char the poblanos and brown the pork a few days ahead of time. That way, I can just throw everything into the
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Slow Cooker Pork Chile Verde
Print Pin Recipe Rate RecipeIngredients
- 6 poblano peppers
- 2 tablespoons butter
- 2-½ pounds boneless pork, cut into 1-inch pieces
- 2 cups frozen bell pepper mix
- 1 ½ cups onion, sliced
- 1 jalapeno pepper, seeded and chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 2 cups vegetable broth
Instructions
- Place poblano peppers on a foil or parchment lined baking sheet.
- Broil 4 inches from heat source until skins blister and blacken, about 5 minutes.
- With tongs turn peppers over.
- Continue to broil and rotate until all sides are blistered and blackened.
- Immediately place peppers in a large bowl and cover with plastic wrap.
- Let stand 10 minutes.
- Peel off and discard charred skin under running water.
- Remove and discard stems and seeds.
- Pat dry.
- Finely chop peppers and set aside.
- Heat butter in a heavy cast iron skillet.
- Brown the pork in batches being careful not to put too much in the pan at a time. It took me 2 batches with a 16-inch skillet.
- Place onions and peppers in the bottom of the slow cooker.
- Add pork and the pan juices.
- Top with chopped jalapeno pepper and chopped poblano peppers.
- Add chopped cilantro.
- Cover with seasonings.
- Pour the vegetable broth over the top.
- Stir.
- Slow cook on low for 8 - 10 hours or on high for 4 - 6 hours.
- Serve with shredded cheese, fresh cilantro, lime wedges, sour cream, avocado, and tortilla chips.
Notes
- Watch the peppers carefully while they're under the broiler. Close, direct heat is very hot, so they'll char pretty quickly!
- Putting the roasted peppers in a covered bowl helps loosen the skin. This makes it super easy to peel off the skin under running water.
- Avoid overcrowding the pan when searing meat. Work in batches if you have to, placing the seared pork to the side while you work on the rest.
- Don't toss the juice from the skillet after searing the pork. The buttery, charred bits have tons of flavor, so be sure to add 'em to the cooker.
- Serve pork chile verde with shredded Mexican cheese or crumbled Cotija, fresh cilantro, lime wedges, sour cream, sliced avocado, and crisp tortilla chips.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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