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Mouthwatering slow cooker pork chili verde practically makes itself (VIDEO)

Chili verde is one of those dishes I always order at a Mexican restaurant but never make at home. I assume a recipe like that is better left to the professionals while I wait patiently with a margarita in hand, nibbling on chips and salsa.

Well, with this ridiculously easy slow cooker pork chili verde, I really have no excuse anymore. I do recommend mixing up a pitcher of margaritas, though… After all, you need something to do while dinner cooks for six hours.

Slow cooker pork chili verde recipe


  • 2.5 pounds pork shoulder roast, cut into 1/2-inch cubes
  • 2 tablespoons oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth
  • 2 pounds tomatillos
  • 1 jalapeño
  • 1 bunch cilantro
  • Juice from 1 lime
  • Salt, to taste


  1. In a large skillet, heat the oil over medium-high.
  2. Add the pork once the oil is hot enough that it sizzles when you add a piece of meat. Brown the pork pieces for 4 to 5 minutes.
  3. Remove the pork from the pan, and place it in the slow cooker.
  4. Add the onions and garlic to the oil, and sauté until the onions start to brown.
  5. Turn the heat down a bit, and stir in the cumin, paprika and black pepper.
  6. Add the chicken broth to the onion mixture, and stir.
  7. Pour the mixture over the pork in the slow cooker.
  8. Peel, wash and dry the tomatillos.
  9. In the large skillet over medium heat, char them along with the jalapeño, turning often, until the skins start to blacken (about 10 minutes).
  10. Place the charred tomatillos, jalapeño, cilantro and lime juice into a food processor or blender, and blend until smooth. Salt to taste.
  11. Add the tomatillo mixture to the slow cooker, and then cook on low for 6 to 8 hours.
  12. If desired, serve with tortillas, rice and beans to round out your meal.

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