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A black plate with white rice topped with chunks of pork chili verde in a green sauce, placed on a white surface with a striped cloth and jars in the background.
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5 from 1 vote

Slow Cooker Green Chili (Pork Chili Verde)

Make restaurant-quality Pork Chili Verde at home! An easy recipe for chili verde featuring tender pork in a vibrant roasted pepper and tomatillo sauce.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Dishes, Pork
Servings: 6
Author: Melissa Griffiths

Ingredients

  • 3  poblano peppers
  • 3 anaheim peppers
  • 6 tomatillos
  • ½ cup chicken broth
  • ¼ cup  lime juice
  • ½ cup fresh cilantro
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon  salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2-3 pounds pork roast

Instructions

  • Preheat your oven to 400°F.
  • Place the pepper and tomatillos on a large baking tray and cook them in the oven for 25 minutes.
  • Add the peppers, tomatillos, chicken broth, lime juice, cilantro, olive oil, oregano, salt, pepper, paprika, and garlic powder to a blender or food processor. Pulse the blender until the mixture is smooth.
  • Cut the pork into a few large pieces. Add the pork to your slow cooker along with the green chili sauce. Fold to combine. Cook your pork on high heat for 4 hours or on low heat for 6-7 hours.
  • Use two large forks to shred the pork before serving. Enjoy!

Notes

Slow Cooker Size: 4-quart
Ingredient Preparation:
  • Remember to peel away the papery husks from tomatillos before roasting them in the oven.
  • I prefer combining poblano and anaheim peppers for the best flavor, though jalapeño peppers make an excellent substitute.
Ingredient Substitutions: If you don't have smoked paprika on hand, you can use regular paprika. It will provide less of a smoky flavor but it's still yum.
Pork Shredding: The pork becomes incredibly tender and will shred easily with minimal effort. The green chili sauce keeps it moist so the meat should practically fall apart when touched with a fork.
Storage and Reheating: 
  • Keep leftover green chili pork refrigerated for up to 4 days.
  • To reheat, microwave for 45-60 seconds, stirring halfway through for even heating.

Nutrition

Calories: 260kcal | Carbohydrates: 9g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 631mg | Potassium: 809mg | Fiber: 3g | Sugar: 4g | Vitamin A: 532IU | Vitamin C: 59mg | Calcium: 33mg | Iron: 2mg

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