Slow Cooker Pork Chili Verde

5 from 4 votes

This is easily the BEST chili verde that I have EVER had! The pork is tender and full of amazing flavor and is made right in the slow cooker!

Prep Time15

Cook Time8

Total Time8 15

Course: Dinner, Main Course

Cuisine: American, Mexican

Keyword: pork chili verde, slow cooker pork chili verde recipe

Servings: Servings

Author: Alyssa Rivers

Ingredients

4-5 pounds cubed boneless pork shoulder
1 tablespoon olive oil
1 (28-ounce) can tomatillos
½ cup chopped onion
2 teaspoons minced garlic
1 (14-ounce) can green enchilada sauce
1 (16-ounce) jar salsa verde
1 (4-ounce) can diced green chilies
½ tablespoon cumin
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoon cornstarch

Instructions

Add 1 tablespoon olive oil to a medium-sized skillet and heat over medium-high heat. Cook and brown 4-5 pounds cubed boneless pork shoulder on all sides. Add the pork shoulder to the slow cooker.
In a food processor add 1 (28-ounce) can tomatillos and blend until smooth. Add it to the slow cooker along with ½ cup chopped onion, 2 teaspoons minced garlic , 1 (14-ounce) can green enchilada sauce, 1 (16-ounce) jar salsa verde, 1 (4-ounce) can diced green chilies, ½ tablespoon cumin, 1 teaspoon dried oregano, and 1 teaspoon salt.
Cook on LOW for 6 hours or HIGH for 4 hours. An hour before serving, take out 1 cup of juice from the slow cooker and whisk it with the cornstarch. Add it back to the slow cooker and allow it to cook and thicken for about 1 more hour.
Shred the pork using two forks and serve with tortillas or over rice!

Nutrition

QR code

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