Crock Pot Chili Verde Pork
Prep time
Cook time
Total time
Chili Verde Pork is one of my favorite dishes to order when we go out for Mexican food. I LOVE the green chili sauce made from tomatillos, green bell peppers, jalapenos, and cilantro. It’s spicy and sweet. The pork is generally cooked for a few hours so it just melts in your mouth when you bite into it. Tomatillos are a green tomato with a husk on it and can be found at most major supermarkets. Simply remove the husk, wash the tomatillo, and you’re good to go. By roasting the tomatillos, peppers, and jalapenos before making the sauce, you get an exquisite smoky flavor. I love serving my Crock Pot Chili Verde Pork over rice so the rice soaks up the sauce. Enjoy a well-balanced meal from the vegetables in the chili verde sauce, protein from the pork, and carbohydrate from the rice. Buen Provecho!
Recipe type: Entree
Cuisine: Latin
Serves: 10 servings
  • 3 ½ pounds pork shoulder or butt
  • 4 cloves garlic
  • 2 yellow onions
  • 1 pound tomatillos
  • 2 green bell peppers
  • 2 jalapenos
  • 1 bunch cilantro
  • ½ Tbsp cumin
  • 1 cup reduced-sodium chicken broth
  • ½ cup white wine
  • Cooking spray
  • Salt & Pepper to taste
  1. Turn the broiler on in the oven. Line a baking tray with tinfoil for easy clean-up. Spray the tinfoil with cooking spray.
  2. Remove the husks from the tomatillos, wash them, and cut them in half.
  3. Cut the bell peppers and jalapenos in half. Remove the stems and seeds. Place the tomatillos, jalapenos, and bell peppers on the baking tray and sprinkle with salt and pepper. Broil on high for 9-10 minutes.
  4. While the vegetables are broiling, mince the garlic. Over medium heat, spray a large pan with cooking spray and cook the garlic for about 2 minutes.
  5. Dice the onions. Add the onions to the pan and cook for another 5 minutes or until the onions are slightly translucent.
  6. Cut the pork into 2-inch cubes. Season the pork with salt and pepper to taste. Add the seasoned pork to the middle of the pan and brown the pork on all sides, about 6-8 minutes.
  7. Meanwhile, remove the vegetables from the oven and let cool enough to handle. Place the tomatillos (I also add the liquid from the pan), peppers, jalapenos, cilantro, cumin, salt and pepper in a food processor to make the salsa verde. Blend.
  8. Add the pork, garlic, and onions to a crock pot. Cover with the salsa verde. Add the chicken stock, white wine, and salt/pepper to taste. Cook on HIGH for 3 hours.
  9. Serve over rice.
Nutrition Information
Serving size: 1 cup Calories: 377.0 Fat: 16.0 Saturated fat: 5.6 Carbohydrates: 7.9 Sugar: 4.1 Sodium: 112.0 Fiber: 2.2 Protein: 48.1 Cholesterol: 137.0
Recipe by Sarah Koszyk at