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Home » Pork~Cerdo » Slow Cooker Pork Chile Verde

Slow Cooker Pork Chile Verde

April 30, 202013 Comments

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Dust off that slow cooker(crock pot) for this pork chile verde today! Easy to follow recipe that can be prepared with chicken, beef or vegetarian style.

Not a fan of pork? Go to the end of the post to see the chicken version!

Both chicken and beef can be substituted for the pork in this recipe. I would suggest mixing boneless chicken breast and thighs for more flavor. For the beef I would suggest a beef chuck roast. Tasty!

Mix the green chiles by adding some roasted poblanos to the mix. There can never be too much!

Under Pressure!

If you own a pressure cooker, this recipe can be ready in an hour, more or less. Follow the instructions, but instead you are adding everything to your pressure cooker. Once it comes up to pressure, set your timer for 40 minutes. Done! The chicken version would be ready after 30 minutes. I use a traditional stove top pressure cooker. I imagine the instant pot to cook at the same time.

Roasted Green Chiles
Roasting green chiles is is. I dry roast mine on a cast iron griddle at medium heat for 20-25 minutes, turning as needed.

For a more moist cut of pork, I would suggest using pork shoulder/butt. The pork loin is very lean and can dry out when cooked for long periods of time. Pork steaks and boneless pork country ribs work well for this recipe as well.

Potatoes in chile verde? Yes!

Potatoes in pork chile verde is delicious! But, fried potatoes in pork chile verde is the bomb! On a plate, in a taco, in a burrito, on nachos and a big spoon!

It’s so easy to prepare the vegetarian version of chile verde. Pick your favorite vegetables like potatoes, carrots, chayote, corn and more! Mix in some of your favorite beans and you have a hearty meal!

Slow Cooker Pork Chile Verde

Slow Cooker Pork Chile Verde

If you enjoy a no fuss slow cooker chile verde, this is the recipe for you! Use this same recipe for the chicken and the beef versions!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes minutes
Cook Time: 6 hours hours 23 minutes minutes
Servings: 8 Servings

Ingredients

  • 4 pounds pork shoulder or boneless pork steaks sliced into 1 inch cubes
  • 2 teaspoons salt plus 1 tsp. separated
  • 2 teaspoons black pepper plus 1 tsp. separated
  • 2 teaspoons granulated garlic plus 1 tsp. separated
  • 2 teaspoons cumin plus 1 tsp. separated
  • ¼ cup grapeseed or Olive oil
  • 4 cups Salsa Verde see link in the notes part
  • 3 cups roasted green chiles, chopped 24 oz, canned or 8 Anaheim peppers roasted
  • 1 cup white onion diced
  • 2 jalapeños minced
  • 1/3 cup cilantro chopped fine
  • 1 1/2 teaspoons Mexican oregano
  • 1 ½ tablespoons cornstarch
  • 3 tablespooons cold water

Instructions

  • In a small bowl combine the 2 tsp. salt, 2 tsp. pepper, 2 tsp. granulated garlic and 2 tsp. cumin. Mix well. Set aside.
  • After slicing the pork, season all over with the spice blend you mixed. Let sit for 10 minutes.
  • In a large skillet, add ¼ cup of canola oil and preheat for 3-4 minutes.
  • While oil preheats, to the slow cooker, add the salsa verde, green chiles, onion, jalapeños, cilantro and reserved spices. Turn heat to high.
  • Once oil is hot, brown and sear the pork, in batches, and transfer to the slow cooker until it’s all the meat is done browning.
  • Stir all the ingredients in the slow cooker until well combined. Cover and cook on high for 5 hours.
  • After 5 hours, mix the cornstarch with the cold water until it’s smooth. While stirring the chile verde, pour in the cornstarch slurry and the Mexican oregano. Stir well, cover once again and continue cooking on high for 1 more hour.
  • Serve with rice, beans and warm tortillas.

Notes

The pork can be substituted for chuck roast or boneless chicken thighs. The beef will take the same time as pork to cook. The chicken cooks in 5 hours total time compared to the pork version. If you are roasting your own Anaheim or Hatch green chiles, make sure you remove the stems, seeds and veins before you add them to the recipe.
 
Tomatillo “Salsa Verde” Recipes. Choose a basic salsa verde for this recipe
https://pinaenlacocina.com/2016/06/16/tomatillo-salsa-recipes/
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Taste Like Chicken!

If you prefer, here are some images of the Chicken Chile Verde prepared in the slow cooker. On this day I used all chicken breast, but would suggest mixing it with some boneless chicken thighs.

Chicken Chile Verde
Chicken Chile Verde
Slow Cooker Chicken Chile Verde
Garnishes for chicken chile verde include, shredded jack cheese, sour cream, tortilla strips, cilantro, serrano and lime.
Slow Cooker Chicken Chile Verde

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Filed Under: Pork~Cerdo, Slow Cooker Tagged With: Beef Recipes, Chicken, Pork, Pork Chile Verde, Slow Cooker

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Reader Interactions

Comments

  1. Esther

    April 30, 2020 at 11:35 am

    Hi Sonia,
    You mention Salsa Verde in the recipe, then say “see link in notes.” No link, & no mention of salsa verde. Will search your recipe index. Just an FYI.

    Reply
    • Sonia

      April 30, 2020 at 6:06 pm

      There is no link in the notes?? I will check, but I am pretty sure I left a link there.

      Reply
  2. Bkhuna

    April 30, 2020 at 11:40 am

    Pork Chile Verde is one of my favorites. I was lucky to get many pounds of Hatch green chilies last year and vacuum packed them.

    Reply
    • Sonia

      April 30, 2020 at 6:05 pm

      Yay! I have my stash in the freezer too! The best!

      Reply
  3. Maria Elena

    April 30, 2020 at 11:45 am

    Sooooo yummy!!!! 😋 thank you!!

    Reply
    • Sonia

      April 30, 2020 at 6:04 pm

      Enjoy Maria!

      Reply
  4. Paul Greene

    April 30, 2020 at 11:47 am

    Do you chop up the roasted anaheim peppers before putting in the crock pot or put them in whole?

    Reply
    • Sonia

      April 30, 2020 at 6:03 pm

      Yes, of course Paul. I am sorry if I wasn’t clear on that instruction. I will make sure to edit the instructions.

      Reply
  5. Alfonso

    July 8, 2020 at 7:16 pm

    Can we also get the recipe for Instant Pot. Not sure many have 4-5 hours to spare with a slow cooker. Gracias

    Reply
    • Sonia

      July 8, 2020 at 7:24 pm

      I don’t own an instant pot actually. I use a traditional stove top heavy duty pressure cooker. I would estimate about 35-40 minutes in the pressure cooker once it comes up to pressure.

      Reply
  6. Monique

    May 15, 2021 at 8:16 pm

    Hi Piña.
    For the Anaheim peppers, do we need to take out the veins and seeds?

    Reply
    • Sonia

      May 15, 2021 at 9:16 pm

      Hi Monique, honestly, I never worry too much about removing the veins from the peppers, but you can of course.

      Reply
    • Sonia

      May 15, 2021 at 9:17 pm

      And of course I do remove the seeds and blistered skins from the green chiles before adding them to my recipes.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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