Crockpot Chili Verde with Pork is a flavorful and hearty Mexican-inspired dish featuring tender pork simmered in a vibrant, tangy tomatillo sauce. This slow-cooked recipe allows the pork to absorb the bright, slightly spicy flavors of green chilies, garlic, onions, and cumin, creating a rich, comforting meal with minimal hands-on effort.

Perfect for busy weeknights, family dinners, or meal prep, this dish is versatile and can be served on its own, with rice, tortillas, or even as a topping for nachos. Its bold flavors and tender meat make it a satisfying choice that’s both nutritious and indulgent.

Why I Love This Recipe

I love this recipe because it transforms simple ingredients into a deeply flavorful, aromatic meal with minimal effort. The slow cooking process ensures the pork is tender and juicy, while the tomatillo and chili mixture creates a vibrant, tangy sauce that perfectly complements the meat.

It’s a dish that feels festive yet comforting, packed with protein and vegetables. The aroma that fills the kitchen while it cooks is irresistible, and the flavor improves even more the next day, making it perfect for leftovers.

Why It’s a Must-Try Dish

This dish is a must-try because it brings the bold flavors of Mexican cuisine into your slow cooker effortlessly. The combination of tender pork, tangy tomatillos, and mild green chilies creates a dish that is both comforting and exciting for the palate.

It’s versatile, easy to prepare, and ideal for family meals, meal prep, or entertaining. The flavors are layered and complex, yet the recipe is straightforward, making it accessible even for beginner cooks.

Preparation Time and Cooking Time

Preparation Time: 20 minutes
Cooking Time: 6-7 hours on low or 3-4 hours on high
Total Time: 6 hours 20 minutes to 7 hours 20 minutes

Servings and Nutritional Info

Servings: 6
Calories: Approximately 400-450 kcal per serving
Course: Main Course
Cuisine: Mexican

Ingredients

• 2 pounds pork shoulder or pork butt, cut into 1-inch cubes
• 1 pound tomatillos, husked and chopped
• 2-3 jalapeno peppers, seeded and chopped (adjust to taste)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped
• Optional toppings: shredded cheese, sour cream, diced avocado, lime wedges, tortilla chips

Cooking Directions

1. Heat olive oil in a skillet over medium-high heat. Brown pork cubes on all sides and transfer to the slow cooker.
2. In the same skillet, sauté onion and garlic for 2-3 minutes until fragrant. Transfer to the slow cooker.
3. Add chopped tomatillos, jalapenos, chicken broth, cumin, oregano, salt, and black pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until pork is tender.
5. Use a fork to shred the pork slightly, mixing it with the sauce.
6. Stir in chopped fresh cilantro just before serving.

Step-by-Step Preparation Method

1. Cut pork into 1-inch cubes and season lightly with salt and pepper.
2. Brown pork in a skillet to enhance flavor.
3. Chop tomatillos, jalapenos, and onion; mince garlic.
4. Sauté onions and garlic briefly in the same skillet.
5. Transfer all ingredients to the slow cooker and add spices and broth.
6. Cover and cook on desired setting until pork is tender.
7. Shred pork slightly with a fork and stir to combine with sauce.
8. Stir in fresh cilantro just before serving.
9. Serve hot with desired accompaniments.

How to Serve

Serve Crockpot Chili Verde with Pork hot in bowls over rice, with warm tortillas, or as a topping for nachos. Garnish with shredded cheese, sour cream, diced avocado, lime wedges, or fresh cilantro. This dish can also be served in tacos or burritos for a versatile meal option.

Recipe Tips

• Remove seeds from jalapenos for milder heat or leave some for spicier flavor.
• Browning the pork enhances the flavor of the dish but can be skipped for convenience.
• Use fresh tomatillos for the best flavor; canned can be substituted in a pinch.
• Stir occasionally near the end of cooking to ensure even consistency.

Variations

• Substitute pork with chicken or beef for different protein options.
• Add diced bell peppers or corn for extra vegetables.
• Make it spicier with serrano peppers or chili powder.
• Serve as a soup by adding extra chicken broth for a thinner consistency.
• For a low-carb version, serve over cauliflower rice instead of regular rice or tortillas.

Freezing and Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat on the stovetop over medium heat or in a slow cooker on low until warmed through.

Special Equipment Needed

• Slow cooker or crockpot
• Skillet for browning pork and sautéing vegetables
• Cutting board and sharp knife
• Wooden spoon for stirring
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

1. Can I use frozen pork?
   Yes, but increase cooking time slightly and ensure pork reaches a safe internal temperature.
2. Can I skip browning the pork?
   Yes, but browning adds depth of flavor and a richer color to the dish.
3. Can I make this spicier?
   Yes, add extra jalapenos, serrano peppers, or chili powder according to your taste.
4. Can I make it ahead of time?
   Yes, assemble ingredients in the slow cooker insert and refrigerate overnight; cook the next day.
5. Can I use canned tomatillos?
   Yes, but fresh tomatillos provide better flavor and texture.

Conclusion

Crockpot Chili Verde with Pork is a flavorful, hearty, and easy-to-make dish that combines tender pork, tangy tomatillos, and a perfectly seasoned green chili sauce. Its slow-cooked depth of flavor, versatility, and minimal hands-on preparation make it ideal for family dinners, meal prep, or entertaining. With its vibrant, bold flavors and comforting warmth, this recipe is a must-try for anyone seeking a wholesome, satisfying, and delicious Mexican-inspired meal.