Recipe By Squirrel Beebz
Published Nov 8th
Prep 30m Cook 7h 10m Additional 5m Ready In 7h 45m
Servings 12 servings Calories 226

I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.

Recipe Ingredients

  • 1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
  • salt to taste
  • 1 tablespoon ground black pepper
  • 3 tablespoons olive oil, divided, or more as needed
  • 1 large sweet onion, chopped
  • 1 large Anaheim chile pepper, chopped
  • 2 cloves garlic, chopped, or more to taste
  • 2 (15 ounce) cans chicken broth
  • 12 large whole Anaheim chile peppers
  • 1 (15 ounce) can green enchilada sauce
  • ¾ cup chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder

Cooking Directions

  1. 1 Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
  2. 2 Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
  3. 3 Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
  4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
  5. 5 Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
  6. 6 Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
  7. 7 Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Nutrition Facts

  • Calories 226
  • Carbohydrate 11.3 g
  • Cholesterol 53.9 mg
  • Fat 12.7 g
  • Fiber 2.1 g
  • Protein 17.3 g
  • Saturated Fat 3.4 g
  • Sodium 503.3 mg
  • Sugar 4.9 g

Chef's Notes

You can use pretty much any cut of pork roast. I prefer a boneless roast to reduce the time spent trimming. Browning the pork in several pieces before adding to the slow cooker improves the flavor and texture of the meat, and reduces cooking time; You can use Hatch chiles instead of Anaheim, if preferred. You can use any cooking oil that you prefer; You may need to puree the chile mixture in batches, depending on the size of the blender or food processor.


  1. I bought already cubed meat from the butcher so did not braise it. Roasting the pasilla pepper (and a jalapeno) was worth the effort. I added the spices to the cooker from the start. About an hour before the meat is done, I blended the roasted peppers with some liquid from the slow cooker and - Read more ...

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