This is the easiest recipe for Chile Verde! Pork is slowly simmered in the crockpot in a tangy salsa verde sauce until fall-apart tender. It is a little bit tangy, a little bit sweet, and a little bit spicy and the uses for Chile Verde are endless.
This recipe for Chile Verde Pork is perfect to serve with over rice, as the filling for tacos or enchiladas, alone as a high protein, low-carb dinner.
Authentic Chile Verde is made with chunks of pork shoulder that have been braised low and slow on the stove in a delicious homemade salsa verde.
The pork becomes tender and incredibly flavorful, thanks to the roasted chiles, tomatillos, and cilantro.
My version of Chile Verde takes a few short-cuts BUT is just as flavorful and delicious as an authentic recipe for Pork Verde.
By using the slow cooker and using jarred Salsa Verde in place of homemade salsa verde, this dish comes together with minimal effort but maximum flavor.
How to make Chile Verde
- Heat a large dutch oven over medium-high heat.
- Season pork loin generously with salt and pepper.
- Add oil to dutch oven and heat for 30 seconds to 1 minute.
- Add in pork and sear for 4-5 minutes per side.
- Once the pork is seared, remove it from the pan and place it in a slow cooker.
- Add in onions and garlic to the saute pan used to sear the pork, turn down the heat, and saute for 2-3 minutes or until the onions begin to soften.
- Mix together chicken stock, beer, salsa verde, salt, cumin, oregano, and green chilies, and pour over the pork in the slow cooker.
- Cook on low for 8-10 hours or low for 5-6 hours.
- Once cooked, remove the pork from the slow cooker and shred with 2 forks. Alternatively, you can shred in a slow cooker if able, I just find it easier to handle on a cutting board.
- Return pork back to crockpot and mix with Verde sauce.
- Serve as desired.
How to Serve Chile Verde
- Serve the pork over Cilantro Lime Rice.
- Serve with a side of Mexican Corn Salad.
- Serve as a base for tacos.
- Serve on tortilla chips and top with shredded cheese, for delicious pork nachos.
- Serve in burrito bowls.
- I chose to use a lean pork loin roast, but a small pork shoulder works. You will just need to increase the time in the slow cooker by 2 hours.
- I like to use a mild light beer, such as Corona or Bud Light, but feel free to use additional chicken stock in place of beer if desired. Be sure to use chicken stock if you need this Chile Verde to be gluten-free.
- Refrigerate leftover Chile Verde for 4 days or freeze for up to 3 months.
- Feel free to use 1 inch cubes of pork loin or pork shoulder. This takes an extra step but creates a more authentic Chile Verde and helps the pork shred easier after it has been cooked.
More Mexican Favorites
- Mexican Chicken Skillet
- Slow Cooker Pork Carnitas
- Mexican Quinoa Salad
- Taco Salad
- 3 Ingredient Taco Meat
If you enjoyed this Chile Verde, I would love for you to leave a comment and review below.
Slow Cooker Chile Verde
- 1 tablespoon canola oil
- 2 pound pork loin
- 1 onion diced
- 2 cloves garlic minced
- 1 cup chicken stock
- 1 cup green salsa (or tomatillo salsa)
- 8 ounces light beer or additional chicken stock to keep gluten free
- 6 ounce can green chiles
- 1 teaspoon kosher salt
- 2 teaspoons cumin
- ½ teaspoon oregano
- salt and pepper
- In a large dutch oven, heat 1 tablespoon oil. Season pork loin with salt and pepper. Add in pork and sear on all sides, about 4-5 minutes per side. Remove seared pork from dutch oven and place in slow cooker.
- Turn heat from high to low and add in onions and garlic and saute for 3-4 minutes. Add mixture to slow cooker.
- Place stock, beer, salsa verde, salt, cumin, oregano and green chilies in slow cooker. Cook on low for 8-10 hours or low for 5-6 hours.
- At the end of cooking time, remove pork loin and shred. Return to slow cooker and heat through.
- Serve with desired toppings, such as cilantro, chips, cheese, sour cream, etc. Or use this shredded salsa verde pork to serve with rice, on tacos or nachos.
- To keep this Chili Verde gluten free, use additional chicken stock in place of the beer.
- Feel free to use 1 inch cubes of pork loin or pork shoulder. This takes an extra step, but creates more authentic Chili Verde.