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Slow Cooker Chile Verde Pork Roast Recipe

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8 hours 10 minutes
20 Comments
5 from 1 vote
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We love the chile verde pork in tacos, but it also tastes great on a salad, with tortilla chips, wrapped in a burrito, or even eaten as is!
Slow Cooker Chile Verde Pork Roast Recipe

This Slow Cooker Pork Chile Verde Recipe is seriously so tender and full of flavor . . . and requires very little work on your end!

Two Slow Cooker Pork Chile Verde tacos in a taco holder

We love the chile verde pork in tacos, but it also tastes great on a salad, with tortilla chips, wrapped in a burrito, or even eaten as is! My husband and I have been tinkering with this recipe for a long time, and I think we finally have it down perfectly. It is one of our favorites!

Related Recipe: Try our Instant Pot Pork Green Chile Tacos!

Ingredients needed to make this Chile Verde Pork recipe:

  • 2-3 pound Pork roast (I usually get a shoulder because it is cheaper, but any kind will work!)
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 2-3 tomatillos husked and chopped*
  • 1 jalapeno pepper seeded and chopped (optional- I usually don’t add this because of my kids)
  • 16 ounces green salsa
  • 1 (4 oz) can green chilies
  • 14 ounces diced tomatoes
  • 1 teaspoon cumin

How do you make Slow Cooker Pork Chile Verde Recipe:

Spray your slow cooker with non-stick cooking spray.

Place your roast in the slow cooker. Add all other ingredients (I just dump them in right on top of the roast).

Cook on low for 8-10 hours.

Once finished, shred the roast with two forks (it will literally fall apart).

Serve on flour tortillas for tacos and add desired toppings.

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What can I use this pork for?

This is such a versatile recipe that you could use in many different Mexican dishes. Here are a few of our favorites:

  • enchiladas
  • tacos (soft or hard shell!)
  • burritos
  • nachos
  • chimichangas
  • quesadillas
  • on top of a salad

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Slow Cooker Chile Verde Pork Roast Recipe

5 from 1 vote
We love the chile verde pork in tacos, but it also tastes great on a salad, with tortilla chips, wrapped in a burrito, or even eaten as is!
Serving6 people
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
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Ingredients

  • 2-3 pound Pork roast, (I usually get a shoulder because it is cheaper, but any kind will work!)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2-3 tomatillos, husked and chopped*
  • 1 jalapeno pepper, seeded and chopped (optional- I usually don't add this because of my kids)
  • 16 ounces green salsa
  • 1 (4 oz) can green chilies
  • 14 ounces diced tomatoes
  • 1 teaspoon cumin

Equipment

Instructions

  1. Spray your slow cooker with non-stick cooking spray.
  2. Place your roast in the slow cooker. Add all other ingredients (I just dump them in right on top of the roast).
  3. Cook on low for 8-10 hours.
  4. Once finished, shred the roast with two forks (it will literally fall apart).
  5. Serve on flour tortillas for tacos and add desired toppings.

Notes

*These are like a green tomato, wrapped in a husk. When I first tried one a couple of years ago, I had to ask someone at the grocery store to point them out to me, but I have learned that most grocery stores carry them and they are fairly inexpensive. They are delicious in this pork!
Toppings: Lettuce, tomatoes, salsa, guacamole, sour cream, cheese, green peppers, jalapenos (Nutritional information does not include toppings)
To turn this into a FREEZER MEAL:
Add all ingredients to a gallon-sized freezer bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days.
When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook for 8-10 hours on low heat (you can cook it for 5-6 hours on high heat, but it will not be as tender as cooking it low and slow). Follow remaining instructions as written.

Nutrition

Calories: 315 kcal · Carbohydrates: 11 g · Protein: 43 g · Fat: 9 g · Saturated Fat: 2 g · Cholesterol: 119 mg · Sodium: 646 mg · Potassium: 1094 mg · Fiber: 2 g · Sugar: 8 g · Vitamin A: 666 IU · Vitamin C: 31 mg · Calcium: 43 mg · Iron: 2 mg
Cuisine: American, Mexican
Course: Main Course
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Published: July 8, 2022Updated: February 7, 2023

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Questions & Reviews

  1. Inside a British Mum's Kitchen says:
    Honestly I would say this is a perfect dinner!!
    Mary x
  2. Alison @ Oopsey Daisy says:
    You ladies know how to make me hungry!! :) Slow cooker recipes are my personal favorite. Thanks for sharing at oopsey daisy!
  3. cheapcraftymama says:
    Looks super yummy!
  4. Kristy says:
    I tried this tonight and my family and I LOVED it. Easily my favorite pulled pork taco recipe. Thanks for sharing!
  5. Rochelle says:
    This recipe is SO amazing! And even better, it's easy to make it gluten-free if you just check the labels of the green salsa and diced tomatoes. It has already become a family favorite:)
  6. Milly says:
    I just made this pork but added refried beans and made burritos. The meat was so tender and packed with flavor. This was the easiest meal and my family LOVED it! Thank you so much for sharing!
  7. Jillian says:
    Made this recipe last night, and while the flavor was excellent, the meal came out really watery! We ended up draining off the excess drippings and saved them for a stew, but that was a bit of a pain. Any guesses where I went wrong or what might have happened? I followed the recipe precisely!
  8. Cyd says:
    Not sure what cut of meat you used. If it was fatty, that would create more juices. You can always dish it out with a slotted spoon. Not sure what happened. We haven't had it come out watery.
  9. Jillian says:
    Thanks for your reply! I had used the shoulder just as the recipe called for and even the butcher said that was the best choice for this type of recipe. I'll give it another go soon and see if maybe it was a fluke ;)
  10. Liz Lewis says:
    Mine was also watery. I used a pork shoulder bone/in that had a lot of fat, which I believe was part of it, and I used a pressure cooker which doesn’t have any evaporation like other cooking methods. To solve the problem I just removed extra fat and liquid and thickened the rest with a few tablespoons of flour. Worked out fine. I do the same with the slow cooker chicken tacos on this site. Use a pressure cooker and then drain the extra liquid.
  11. Theresa Conn says:
    I made three of these for dump and go instapot meals (cook for 60 minute). We cooked two and gave one to my son and daughter-in-law as an easy meal because they are in the process of moving. We all put this as a #1 favorite taco night meal.
  12. Summer says:
    This was a big hit at my house - I'm trying it with chuck roast tonight for beef tacos *crosses fingers*
  13. Mari says:
    How was it with the chuck roast?
  14. Leonie says:
    OMG! This is so amazing! We tried it today and we love it! Defenetly donig this again!!!! Greetings from Germany
  15. Rose says:
    Should I use 14 ounces of fresh diced tomatoes or 14 ounces of canned diced tomatoes? Can’t wait to try this.
  16. Momma Cyd says:
    We used a 14 ounce can.
  17. Ann says:
    Can this recipe be made in an InstaPot? If so, how much time?
  19. Pam says:
    This is the absolute truth: I decided to rid my freezer of 2021-22 stuff. Pork Loin was among the several items still UN-freezer burned. I popped the frozen loin in my crockpot with all the ingredients to Chili VerdePork Roast recipe. 10 hours later (on low all day) we had the most Delicious, Tender, Amazing shredded pork!! Oh my. Soooooo good! A two year old pork loin (not marbled shoulder or butt) was moist, tender, and extra ordinary. Thank you Six Sisters!
  20. Aya1526 says:
    As with many of the sisters recipes, this is a family favorite! It freezes really well. Even my picky teenager loves this dinner. She even requests black beans to go on the side or sometimes, I just throw them in with the recipe.

    5 stars

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