Slow Cooker Chile Verde Recipe

I adapted a Crockpot Chile Verde from a roadside cook in Puebla and use one pantry hack that makes the whole recipe remarkably straightforward.

I wanted something to shake up dinner and this Slow Cooker Chile Verde grabbed me. The pairing of boneless pork shoulder and fresh tomatillos makes a green sauce that’s bright and kinda sneaky, not polite at all.

I keep thinking about it the next day, like a Chile Verde Sopita Recipe that refuses to be boring, or a Green Chili Crockpot favorite that does more than background duty. There are flavors that surprise you, a little acid, a little heat, and it begs for leftovers, honestly I found myself thinking about it at night.

Ingredients

• Pork shoulder: Rich in protein and fat, makes the stew silky, hearty and deeply savory.
• Tomatillos: Tart tomato-like fruits, high in vitamin C and fiber, they brighten and cut richness.
• Poblanos: Mildly smoky, low in calories, add vegetal depth and a gentle pepper heat.
• Cilantro: Herbaceous and packed with vitamin K, it gives a fresh citrusy lift to heavy flavors.
• Garlic: Pungent, it offers allicin and antioxidants, builds savory backbone and warmth.
• Cumin: Earthy warm spice, small amounts bring aromatic depth and subtle bitterness.
• Lime juice: Bright acidic finish, gives vitamin C and cuts through the porks richness.

Ingredient Quantities

• 3 to 4 lb boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2 inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, coarsely chopped
• 4 garlic cloves, minced
• 1 1/2 lb tomatillos (about 8 to 10) husked and rinsed
• 4 medium poblano peppers, stems removed seeded if you want less heat
• 1 jalapeño or serrano pepper, stemmed and seeded optional for extra heat
• 1 cup packed fresh cilantro leaves and tender stems
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano (Mexican oregano if available)
• 2 bay leaves
• 1 cup low sodium chicken broth
• Juice of 1 lime (about 1 to 2 tablespoons)

How to Make this

1. Trim fat from the pork shoulder, cut into 1 1/2 inch cubes, pat dry and season with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

2. Heat 2 tablespoons vegetable oil in a large skillet over medium high heat and brown the pork in batches, about 3 to 4 minutes per side, so you get a good crust. Transfer browned pork to the slow cooker and tuck in 2 bay leaves.

3. In the same skillet add the coarsely chopped large yellow onion and 4 minced garlic cloves, sauté until softened and just starting to brown, about 3 to 4 minutes. Scrape up any browned bits with a splash of the 1 cup low sodium chicken broth, then add the onion and garlic to the slow cooker.

4. Preheat broiler or use a hot grill or gas flame and roast the 1 1/2 lb tomatillos, 4 poblanos (stems removed, seeded if you want less heat) and the optional jalapeño or serrano until blackened and soft, turning so they char all over. Let cool enough to handle, peel the poblanos if you like, remove stems and seeds, then roughly chop.

5. Put the roasted tomatillos, poblanos, jalapeño (if using), 1 cup packed fresh cilantro leaves and tender stems, 2 teaspoons ground cumin, and 1 teaspoon dried oregano into a blender along with about 1 cup of the chicken broth from the cooker. Blend until mostly smooth, careful if hot, vent the lid and pulse so it doesnt build steam pressure.

6. Pour the green sauce over the pork in the slow cooker, stir to combine, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the pork is very tender and falls apart.

7. Remove the pork and the bay leaves, shred the meat with two forks and return the shredded pork to the slow cooker. Taste and adjust salt and pepper as needed.

8. Add the juice of 1 lime at the end to brighten the flavors, stir and if the sauce is too thin cook uncovered on high for 20 to 30 minutes to reduce, or ladle some sauce into a skillet and simmer it down then return to the meat.

9. Serve hot with rice, tortillas or tacos, extra cilantro and lime wedges if you want. Dont forget to skim excess fat from the top if you prefer a leaner sauce.

Equipment Needed

1. Slow cooker (6 to 8 qt) — where the pork braises low and slow
2. Large heavy skillet (cast iron or stainless) for browning meat and sautéing onions
3. Blender (or immersion blender) with a ventable lid for the hot green sauce
4. Baking sheet or broiler pan for roasting tomatillos and poblanos (or use a grill)
5. Sharp chef knife and cutting board for trimming and chopping
6. Tongs for turning peppers and transferring pork to the cooker
7. Two forks for shredding the pork (or a pair of meat claws if you got em)
8. Measuring spoons and a 1 cup liquid measuring cup for broth and spices
9. Ladle or large spoon plus a small fine mesh strainer or spoon to skim excess fat

Dont forget to have a bowl or tray handy to cool and peel the roasted peppers.

FAQ

Slow Cooker Chile Verde Recipe Substitutions and Variations

• Pork shoulder: use boneless chicken thighs (cook less time, about 3 to 4 hours on low), or beef chuck roast for a richer flavor, or pork picnic shoulder if that’s what you got.
• Tomatillos: swap with a 14 oz can of diced green tomatoes or 4 to 5 firm green tomatoes roasted and peeled, or use store-bought salsa verde for a quick shortcut.
• Poblano peppers: use Anaheim or pasilla peppers for similar mild heat, or green bell peppers if you want no heat, or roasted jalapeños if you want it spicier.
• Cilantro: replace with flat-leaf parsley for fresh herb notes, or use a mix of parsley plus extra lime juice to mimic the brightness, or chopped scallions if you prefer a milder oniony finish.

Pro Tips

1. Brown the pork in true batches, get a deep crust on each piece or itll just stew not sear. Use a heavy pan and dont move the meat too much while it browns, and if the pan starts smoking lower the heat a bit then finish, that crust is flavor.

2. When you roast the tomatillos and poblanos let them get good black char and then toss them in a covered bowl or a paper bag for 10 minutes so the skins steam loose. Peel if you hate the skin, but leaving some char bits gives a nicer smoky taste. And when you blend, vent the lid and hold a dish towel over it, hot steam will blow the top off if you arent careful.

3. Control salt with low sodium broth and taste at the end, because reduced sauces concentrate salt fast. If the sauce is thin, simmer a cup of it in a skillet until it coats a spoon then stir back in, or shred the pork and crisp it in a hot pan so the texture isnt floppy for tacos.

4. Make ahead moves: the pork actually gets better after a day in the fridge, flavors deepen. Cool it, refrigerate and skim the solidified fat off the top for a cleaner sauce. Freeze in single meal portions so you can defrost and quickly crisp portions in a skillet for fast tacos.