Chile Verde Pork

Our kind of dish is flavorful, lasts a long time and comes together without requiring much from us. Chile verde pork ticks all those boxes. A Mexican stew, it unites tender pieces of pork with the slightly spicy flavors of salsa verde, which features tomatillos, green chiles and garlic. We love to serve this over a bowl of grits with a dollop of sour cream, but you can vary up leftovers, so one meal becomes many.

We make this chili verde pork in a slow cooker, but you can also make it in an Instant Pot or on the stove, depending on what you have at home.

Chile Verde Pork Ingredients

• Pork shoulder butt roast: This is a fattier cut of meat, which is what you want. During this low and slow cooking process, the fat renders, and the meat becomes tender.
• Onion: Onion adds savory complexity to the overall dish. Use a yellow or sweet variety.
• Salsa verde: This key component of flavor in the dish adds spice and a little bit of smokiness, though the final outcome will depend on the brand. You can also make your own salsa verde.
• Green chiles: These add a little bit of spice and some smokiness to the dish, helping accentuate the green chile flavor within the salsa verde.
• Ground cumin: Earthy and deep, cumin is a staple within many Mexican dishes, and it helps bolster the other flavors in this chile verde crockpot pork.
• Dried oregano: Oregano complements acidic flavors, like the tomatillos and lime within the salsa verde.
• Crushed red pepper flakes: This is another source of spice. You can adjust as needed, based on your preferences.
• Ground cinnamon: With a hint of sweetness, cinnamon can help boost savory and meaty flavors (just as well as it excels in baked goods).
• Fresh cilantro: This will be served on top of the finished dish. If you don’t like cilantro, you can easily omit it.
• Hot cooked grits: Mild and creamy grits add heartiness to your dish and help balance the spice.
• Sour cream: This is an optional topping, but it provides a cool creaminess.

Directions

Step 1: Cook the meat

Place the pork and onion in a 4-quart slow cooker.

Step 2: Make the sauce

In a small bowl, combine the salsa verde, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon, then pour this over the meat. Cook the meat, covered, on low for five to six hours, or until the meat is tender.

Step 3: Shred the pork

Remove the roast and let it cool slightly. Skim the fat from the cooking juices. Shred the meat with two forks.

Step 4: Heat and garnish

Return the shredded pork to the slow cooker, and let it heat through. Stir in the cilantro. Serve with grits and, if desired, sour cream.

ELLIE CROWLEY FOR TASTE OF HOME

Chile Verde Pork Variations

• Best for breakfast: For a savory breakfast, mix leftover chili verde pork into your morning eggs.
• Squeeze on some zest: Top the dish with a spritz of fresh lime to brighten up the flavors.
• Use fresh chiles: Add fresh, chopped chile peppers to your pork chile verde recipe for extra flavor and spice. We recommend poblanos, which are bigger on flavor, or jalapenos, which are bigger on heat. If you’re using a spicier pepper like a jalapeno, make sure to wear plastic gloves and carefully wash your hands afterward because of the spicy oils.
• Swap your starches: Instead of grits, you could also serve your pork chile verde over rice or pasta.

How to Store Chile Verde Pork

Chile verde slow-cooker pork will last in the fridge for up to five days. Just make sure to store it in an airtight container. You can warm it up in the microwave or on the stovetop.

Can you freeze chili verde pork?

Let your meat cool, then freeze it in freezer-friendly containers for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. Reheat it either in the microwave, covered, or on the stovetop until heated through.

Chile Verde Pork Tips

ELLIE CROWLEY FOR TASTE OF HOME

How spicy is this chile verde pork?

The main spice comes from your salsa verde, so it does partially depend on the spice level of that. You can add more peppers to homemade salsa verde or include more fresh peppers in the dish itself. To get the most spice from your peppers, include the veins and seeds.

Can I make this recipe if I don’t have a slow cooker?

You can also make this in an Instant Pot or pressure cooker, or on the stove. If you’re cooking it on the stove, we recommend searing the pork first, and it may be helpful to add chicken broth when simmering the meat.

What are some other ways I can enjoy my chili pork verde?

You can use leftovers in slow-cooked pork tacos or in a sandwich. They can also be repurposed as a base for a white chili.