With just 10 minutes of prep, pork chili verde makes a comforting slow cooker dinner for two. Tender pork, salsa verde, and green chiles bring plenty of flavor to a small batch with little hands-on work.
Serve the saucy pork in warm flour tortillas with your favorite toppings for an easy meal at home. Any leftovers keep for up to three days in the fridge and work well in burritos or spooned over nachos.
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When I want a warm dinner without spending much time in the kitchen, this slow cooker pork chili verde fits the bill. The prep takes about 10 minutes, and the two-serving batch gives us enough for dinner without a big pot of leftovers. Giving the pork plenty of time to become tender makes the biggest difference, so I plan ahead rather than rush it.
I usually serve the pork in warm tortillas and let everyone choose their own toppings. A little lime and sour cream are my favorites with the green chile sauce, and Mexican rice makes a simple side when I want a fuller meal. If there's any pork left, I like having it ready for lunch the next day. It also makes a useful filling when I'm in the mood for a wet burrito instead of another round of tacos.
Ingredients
- Boneless pork shoulder
- Salsa verde
- Canned diced green chiles
- Onion
- Garlic
- Cumin
- Salt
- Pepper
- Flour tortillas
- Sour cream
- Shredded cheese
- Fresh cilantro
- Lime wedges
Scroll down to the recipe card for quantities used.
Instructions
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Cut pork into cubes and season with salt, pepper, and cumin.
Brown the pork pieces in hot oiled skillet.
Combine cubed pork, onion, garlic, salsa verde, and green chiles to the slow cooker.
Cover and cook until the pork is tender and pulls apart easily.
Shred the pork with two forks directly in the slow cooker and stir into sauce.
Serve in warm flour tortillas with your choice of toppings.
Tips
Top tip: Choose a salsa verde that you like. Its flavor and heat carry through the dish. Use mild salsa and mild green chiles if you prefer less spice.
- Use a small slow cooker. A 1½- to 2-quart model works well for this two-serving batch. A large cooker can dry out such a small amount of food.
- Cut the pork into even pieces. Keep the cubes about 1 inch so they cook at a similar rate.
- Brown the pork if you have time. This optional step adds deeper flavor. Pat the meat dry first so it browns more easily.
- Go lightly on the salt at first. Salsa verde and canned chiles may already contain salt, so taste before adding more at the end.
- Use tenderness as your guide. The pork should pull apart easily with a fork. If it's still firm after the listed cooking time, let it cook longer.
- Keep the lid closed during cooking. Frequent lifting releases heat and can extend the cooking time.
- Adjust the sauce before serving. If it seems thin, transfer it to a small saucepan and simmer briefly to thicken it.
- Finish with lime and toppings. A squeeze of lime brightens the sauce, while sour cream can soften the heat. Warm tortillas just before serving so they stay flexible.
Variations
- Use chicken instead of pork. Boneless chicken thighs work well with the green sauce. Cooking time will differ, so check for doneness rather than following the pork timing.
- Swap the pork cut. Boneless country-style pork ribs are a good alternative to shoulder. Pork loin is leaner but can dry out and won't shred as easily.
- Use homemade salsa verde. Substitute the same amount for the jarred salsa. Adjust the salt and heat to suit its flavor.
- Replace the onion. Shallot or white onion works in place of the small onion.
- Adjust the heat. Choose mild salsa and chiles for a gentler version, or add chopped jalapeño or serrano pepper for more heat.
- Add beans. Stir in drained, rinsed white or pinto beans toward the end of cooking for a heartier meal.
- Include vegetables. Add diced bell pepper at the beginning or small pieces of zucchini near the end so they don't become too soft.
- Try different seasonings. A little dried oregano or smoked paprika adds another layer of flavor.
- Change how you serve it. Use corn tortillas instead of flour, spoon the pork over rice, or serve it in a bowl with your favorite toppings.
- Make it creamy. Add a spoonful of sour cream to individual servings for a milder, creamier sauce.
Storage
Let the pork chili verde cool briefly, then transfer it to an airtight container and refrigerate within two hours of cooking. Store it in the refrigerator for up to 3 days, keeping tortillas and toppings separate. For longer storage, freeze it in individual portions for up to 3 months and thaw overnight in the refrigerator.
Reheat the pork and sauce in a small saucepan over medium-low heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened. You can also microwave it in a covered, microwave-safe dish in short intervals, stirring between each. Heat until it reaches 165°F throughout, then serve with freshly warmed tortillas and toppings.
FAQs
Yes, browning is optional. It adds deeper flavor and color, but the pork will still cook in the salsa verde and green chile sauce without it.
Pork shoulder needs enough time to become tender, and slow cookers vary. If the meat doesn't pull apart easily with two forks, continue cooking with the lid closed and check again later.
Yes, double the ingredients and use a slow cooker large enough to hold the extra food comfortably. Cooking time may vary, so check that the pork is tender and shreds easily before serving.
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Recipe
Pork Chili Verde in Crock Pot Slow Cooker
Ingredients
- ½ lb boneless pork shoulder cut into 1-inch cubes
- ½ cup salsa verde
- 1 can 4 oz diced green chiles
- ½ small onion diced
- 2 garlic cloves minced
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 flour tortillas to serve
Toppings (Optional, but recommended)
- 2 tablespoons sour cream
- ¼ cup shredded cheese
- 1 teaspoon fresh cilantro
- 2 lime wedges
Instructions
- Season the pork cubes with salt, pepper, and cumin.
- For extra flavor, brown the pork in a hot oiled pan for 2 to 3 minutes per side before adding to the slow cooker. This step is optional but worth it as it adds extra flavor and color to the dish.
- Add the seared pork cubes, onion, garlic, salsa verde, and green chiles to the slow cooker. Stir to combine.
- Cover and cook on HIGH for 2 to 3 hours or on LOW for 6 to 8 hours, until the pork is tender and pulls apart easily.
- Shred the pork with two forks directly in the slow cooker and stir through the sauce.
- Serve in warm flour tortillas with your choice of toppings.
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