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Slow Cooker Pork Chile Verde

Slow Cooker Pork Chile Verde is a comforting, tangy dish made with roasted tomatillos, peppers, and tender pork shoulder. Easy to prepare, perfect for tacos or rice bowls.
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Prep Time 25 minutes
Cook Time 9 hours
Total Time 9 hours 25 minutes
Servings: 8
Course: Main Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 3 pounds pork shoulder cut into 2-inch chunks
  • 2 tablespoons neutral cooking oil
  • 2 tablespoons all-purpose flour
  • 2 poblano peppers
  • 2 Anaheim peppers
  • 2 jalapeño peppers
  • 6 tomatillos husked and rinsed
  • 1 large white onion quartered
  • 4 cloves garlic
  • 1 bunch fresh cilantro
  • ¾ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • 1 cup chicken broth

Method
 

Roast the Vegetables:
  1. Preheat oven to 450°F. Arrange poblanos, Anaheim peppers, jalapeños, tomatillos, onion, and garlic on a baking sheet. Roast for 20–25 minutes, turning occasionally, until charred and blistered. Cool slightly.
Blend Salsa Verde:
  1. Transfer roasted vegetables to a blender. Add cilantro and blend until smooth or your desired texture. Add a splash of chicken broth if needed to blend.
Brown the Pork:
  1. Toss pork with flour. Heat oil in a skillet over medium-high heat. Brown pork on all sides in batches. Set aside.
Assemble in Slow Cooker:
  1. Add browned pork to slow cooker. Pour salsa verde over meat. Stir in salt, pepper, cumin, oregano, and chicken broth.
Cook:
  1. Cover and cook on LOW for 9 hours, undisturbed.
Serve:
  1. Let rest 10 minutes. Shred pork lightly in sauce. Serve with tortillas, rice, or over a bowl with your favorite toppings.

Notes

Roast vegetables for deep, smoky flavor.
Use a well-marbled pork shoulder for best tenderness.
Don’t skip flouring and browning the pork—it enhances richness.
Adjust salsa consistency and spice to taste before slow cooking.