Chile verde or green chile pork is a slow cooker recipe that’s perfect any time of year! Pork shoulder or butt is seasoned with Hatch green chiles and spicy seasonings and cooked low and slow, until it’s fork tender. It’s also gluten free and low-carb.
(This post was originally published on June 24th, 2011 and has been updated. As an Amazon Affiliate, I earn commission on qualifying purchases)
This chile verde pork is super easy to make! I throw everything in the slow cooker, so when I get back from work, there is moist, fall-off-the-bone, shredded pork ready to eat in either tacos, or on top of a salad for a low carb and grain free alternative.
Chile Verde in the Crock Pot
I use the Crock Pot just as much in the summer as I do in the winter. Sometimes I don’t feel like heating up the kitchen, and sometimes we’re out playing and I don’t feel like rushing home early to cook. It’s a fairly flexible recipe, so feel free to play around with the spices. My oldest daughter is not crazy about cumin, so when she’s home, I tend to use less. My husband likes it spicy, so sometimes I’ll add more chile powder. 2 cloves of garlic or 4? It doesn’t really matter. The size of the shoulder or butt can be anywhere from 2 1/2 pounds to as big as 4 pounds.
How to make chile verde
The ingredients for this dish are simple. Some spices and seasoning.
Hatch green chiles or canned chiles and water.
The chile verde pork can be seasoned ahead of time, then simply throw everything into the slow cooker the next morning. Cut the pork into large chunks. Rub the seasoning all over the pork pieces. If making ahead of time, refrigerate pork at this point.
Then put everything into a slow-cooker or Crock Pot. Cover with green chiles, bay leaf, onion and water.
Cook on low for 8 hours.
How to serve chile verde pork
This green chile pork is perfect in tacos, enchiladas or on salads. This recipe makes a lot, so it’s great for a crowd. I often make it in the summer as part of a taco bar. The best way to serve this is Mexican Style, with corn tortillas, fresh Salsa, Guacamole, and chopped onions. Cilantro Rice is a great side dish to serve with it, too.
Green Chili Pork
- 3 pound pork butt or shoulder (between 2 1/2 to as much as 4 pounds)
- 8 oz Hatch green chiles diced (or canned green chiles)
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 large onion chopped
- 3 cloves garlic crushed
- 2 teaspoons cumin
- 1 Tablespoon chile powder,
- 1 Tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon dried oregano
- 1 cup water
- Cut pork into large chunks, about 2 inches.
- Mix chile powder, cumin, oregano, salt and pepper together. Rub all over pork pieces. (This can be done the night before for more flavor!)
- Place pork in slow cooker with bay leaf, green chiles, onion and water. Cover slow cooker and cook on low for 8 hours.
- Remove pork to a cutting board or bowl, reserve 1 cup green sauce. Discard bay leaf. When pork is cool enough to handle, shred with two forks.
- Add green sauce as needed for flavor and moister pork. Season with salt and pepper if needed.
- Serve with warm tortillas, sliced green onions, fresh salsa, cilantro and hot sauce or on a salad.
LOVE green chile pork. This looks easy and delicious. Thank you!
Dina@Kitchen Dreaming says
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Dorothy at Shockingly Delicious says
OMG on all of it! I want every single thing on this page, with EXTRA cilantro!
I love cilantro too Dorothy!
Oh my. I have 3 dogs, but they’re all short! I should be thankful! Beautiful recipe. I never thought of using canned enchilada sauce!
Ha ha mimi! My dog is fast and wiley!
Are you suppose add any liquid.
the green chile enchilada sauce is plenty of liquid!
Stephanie Ober says
I am making it as we speak, so it should be ready to eat for dinner
I make it frequently on the weekends and then we have meals for several days.