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a bowl of slow cooker chili verde pulled pork

Chile Verde Pork

5 from 7 votes
This easy chile verde pork doesn't skimp on flavor! Pork slow simmered in a rich Mexican green sauce. Perfect over rice or for tacos.
Prep: 20 mins
Cook: 4 hrs
Total: 4 hrs 30 mins
Servings: 10 servings
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Ingredients
  

FOR THE CHILE VERDE PORK:

  • 1 boneless pork loin NOT pork tenderloin, about 3 ½ to 4 pounds
  • 2 teaspoons kosher salt
  • 1 tablespoon canola oil
  • 1/2 cup chicken stock or water or light beer
  • 4 carrots scrubbed, halved lengthwise if large, and cut into thin coins
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon ground chile powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 16 ounces prepared salsa verde I used Herdez
  • 1 10-ounce can green enchilada sauce I used Herdez
  • 1 4-ounce can chopped green chiles

FOR SERVING (optional):

  • Flour or corn tortillas warmed
  • Plain Greek yogurt or sour cream
  • Pickled Onions
  • Chopped fresh cilantro
  • Diced avocado
  • Crumbed queso fresco or feta
  • Thinly sliced radishes
  • Lime wedges

Instructions
 

  • Trim the excess fat from the pork and cut the pork into 1-inch chunks. Season all over with kosher salt.
    Cut pieces of meat on a cutting board
  • Heat the oil in a large, deep skillet or Dutch oven over medium high. Add half of the pork and cook until the pork is browned on all sides, about 4 to 5 minutes (it does not need to cook all the way through). Transfer to a 6-quart or larger slow cooker. Repeat with the second half of the pork.
    Pork being browned in a Dutch oven
  • Pour in the chicken broth and with a wooden spoon or sturdy spatula, scrape any browned bits off of the bottom of the pan. Let most of the liquid cook off, then add the carrots and onions. Saute until the vegetables begin to brown, about 4 minutes.
    Vegetables in a Dutch oven
  • Stir in the garlic, chili powder, cumin, and oregano. Cook just until very fragrant, about 30 seconds. Add to the slow cooker with the pork.
    Carrots in a Dutch oven
  • To the slow cooker, add the salsa verde, enchilada sauce, and green chiles. Stir to combine.
    Pork in a slow cooker with salsa verde
  • Cover and cook on low for 3 to 4 hours, until the pork is tender and cooked through (pork loin is leaner than pork shoulder, so it cooks much more quickly than other slow cooker pork recipes).
    chile verde pork in a crockpot
  • Stir the ingredients together to recombine, then taste and adjust seasoning as desired. Ladle into bowls and serve hot with warm tortillas and toppings of choice.

Notes

  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
  • TO REHEAT: Gently rewarm pork in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 10) without toppingsCalories: 358kcalCarbohydrates: 10gProtein: 50gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 138mgPotassium: 1047mgFiber: 2gSugar: 6gVitamin A: 4574IUVitamin C: 9mgCalcium: 37mgIron: 2mg

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