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Home » Recipes » Pork and Other Meats

Slow Cooker Pork Chile Verde

Published: Sep 19, 2024 · Updated: Dec 28, 2024 by Marye

Add a blast of southwestern flavor to your meal with this slow cooker pork chile verde! It's easy to make with fresh poblanos and each bite is guaranteed to make your mouth happy.
Total time for the recipe to be finished.Total Time 9 hours hours 55 minutes minutes
Jump to Recipe Pin Recipe
Overhead view of pork chile verde in a white bowl
Overhead view of a slow cooker filled with pork chile verde with a title text overlay for Pinterest.

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 slow cooker 'til juicy and fork-tender. It's an easily customized, quick-prep, family-approved dish everyone will want on the table weekly!

Overhead view of pork chile verde in the slow cooker with a wooden serving spoon.
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, slow cooker pork chile verde is so good to the very last drop.

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 slow cooker favorite. When pork is on sale I'll buy a bunch for easy slow cooker meals like this!

🧾 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.

The recipe ingredients laid out with text labels.

📖 Make it your own: yummy variations

  1. Pork shoulder, pork butt, and pork tenderloin all work great—whatever pork you've got to use up should do the trick.
  2. If you prefer beef, try this chile verde recipe with a chuck roast or beef stew meat instead of pork.
  3. Chicken breast works well in this, too.
  4. 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.
  5. Can't find poblanos? Hatch chiles will work.
  6. Switch up the flavor by adding other peppers, like chipotles in adobo for more smokiness or guajillos for a touch of sweet heat.
  7. 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.

Chopping the jalapenos and the roasted/peeled poblano peppers on a cutting board.

Chop the jalapenos. Roast, peel, and chop the poblano peppers.

The frozen bell peppers and sliced onions in the slow cooker.

Add the frozen bell peppers and onions to the bottom of the slow cooker.

The seared pork chunks added to the slow cooker.

To the peppers, add the seared pork and the pork juices from the pan.

The chopped peppers, seasoning, cilantro, and broth added to the slow cooker.

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

  1. Baking sheet
  2. Tongs
  3. Large glass or stainless steel bowl
  4. Cutting board
  5. Heavy chef's knife
  6. Skillet
  7. 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 slow cooker pork chile verde cool a bit, then transfer to an airtight container. (I like to use multiple smaller containers for simple grab-and-go meals.)

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.

A dinner bowl with pork chile verde topped with cheese and more cilantro.

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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

  1. Watch the peppers carefully while they're under the broiler. Close, direct heat is very hot, so they'll char pretty quickly!
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Are poblano peppers spicy?

They're not too spicy. Poblanos are milder than jalapenos but do have more heat than green bell peppers.

How do I make pork chile verde spicier?

You can use more jalapenos or add in another variety, too. If you're brave, try some serranos, chipotles, or habaneros.

How do I make pork chile verde less spicy?

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.

Do hot peppers taste milder after cooking?

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."

What is pork chile verde?

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.

Do I have to peel the skin off poblano peppers?

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.

A close-up photo of pork chile verde in a dinner bowl topped with shredded cheese and cilantro.

⏲️ 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!
  • Overhead view of shredded Dr Pepper pulled pork in the crockpot.
    Dr Pepper Pulled Pork
  • Overhead view of the pork loin being served.
    Coca Cola Glazed Pork Loin
  • Closeup of a juicy pork chop covered in onions and provolone cheese.
    French Onion Pork Chops
  • Closeup of finished pork chops.
    Crock Pot Honey Garlic Pork Chops

🍽️ Perfect pairings: what to serve with

Overhead view of creamed corn for the recipe card.

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.


Overhead view of brussels sprouts in a serving dish.

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.


Closeup of a slice of creamy buttermilk pecan pie being served.

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 slow cooker pork chile verde? Bulk it up with these yummy and quick dinner options:

  • 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 slow cooker in have it simmering away in minutes.

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

Overhead view of pork chile verde in a white bowl

Slow Cooker Pork Chile Verde

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Add a blast of southwestern flavor to your meal with this slow cooker pork chile verde! It's easy to make with fresh poblanos and each bite is guaranteed to make your mouth happy.
Course Main Dish
Cuisine American - Southwest
Prep Time: 15 minutes minutes
Cook Time: 9 hours hours 30 minutes minutes
Resting Time: 10 minutes minutes
Total Time: 9 hours hours 55 minutes minutes
Servings:8
Calories:148
Author:Marye Audet-White

Ingredients

  • 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

Storage:
Let slow cooker pork chile verde cool a bit, then transfer to an airtight container. (I like to use multiple smaller containers for simple grab-and-go meals.)
In the fridge, leftovers will keep for 3-5 days. In the freezer, this will last for up to three months.
Tips:
  • 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

Calories: 148kcal | Carbohydrates: 12g | Protein: 15g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 618mg | Potassium: 549mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2355IU | Vitamin C: 124mg | Calcium: 31mg | Iron: 1mg

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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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

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Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

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NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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