Slow Cooker Chile Verde is a simple meal made from slow pork tenderloin cooked in green chile sauce with roasted poblano peppers.

Get your slow cooker ready because this chile verde with tender pork is a recipe you’ll want to make all through the cold-weather months. Serve it in a bowl with your favorite chile toppings, or use it as a sauce for smothered burritos or enchiladas. It’s always a winner with my family and will be for yours, too.

Slow Cooker Chile Verde served in a bowl with garnishes.

We love green chile!!! We have tried several different recipes, and this one is our absolute favorite.

My daughter, Jersey, asks for this pork chile at least once a month. We make it all year, but it is perfect for chilly, cold days. Plus, it’s a slow cooker green chile recipe – you will love how easy it is.

The best pairing is the bright, flavorful sauce with the tender, juicy pork. It’s a mouthwatering and winning combination, bringing you the best chile verde you will ever have.

I also streamlined the steps for making the sauce. Instead of roasting the peppers in the oven (a time-consuming task), I saute them on the stove until they are softened and lightly charred. The flavor is still great and easier – that’s always a win over here in my kitchen.

a ladle of chile verde being lifted out of a slow cooker.

Ingredients

  • Olive oil
  • Pork tenderloin
  • Chopped yellow onion
  • Chopped poblano pepper
  • Jalapeno
  • Minced garlic
  • Chicken broth
  • Canned green chiles
  • Red enchilada sauce
  • Flour
  • Salt and pepper
  • Chili powder
  • Cumin
  • Oregano
  • Chopped fresh cilantro

How to Prep the Pork

  • For this recipe, I love to use pork tenderloin. It’s a lean cut, so it doesn’t make your chile sauce greasy or too fatty. But it’s still tender and delicious after simmering in the slow cooker for hours.
  • I like to brown it first in a large skillet over medium heat. This serves two purposes: first, it creates a golden crust that adds flavor, and second, it leaves bits in the pan that will infuse into the sauce, making it extra flavorful.
  • You don’t need to cook it all through in the pan. Just brown it for a few minutes on each side and then place it in the slow cooker.
  • Then, mix the flour and dry seasonings in a bowl and sprinkle the mixture over the pork.
the seasonings on top of the pork tenderloin in the slow cooker.

the sauteed peppers, onions, and garlic in a skillet.

Add the charred onions and peppers to a blender along with both cans of green chiles and their liquid. Puree for 10-15 seconds or until mostly smooth, a few small chunks are fine.

the pureed sauce in a blender.

Pour the red enchilada sauce over the pork.

Pour the pureed chile sauce over the red sauce. Cook the chile verde on low all day for the best flavor, for at least 6 to 8 hours.

pork green chile

how to serve green chile

  • Ladle it in bowls and top with your favorite chile toppings like sliced jalapenos, sour cream, and cilantro. I like adding a few warm flour tortillas on the side or you can top the chile with crushed tortilla chips.
  • It’s a beautiful sauce for making smothered burritos. I love to roll up whole wheat tortillas with our favorite burrito fillings and then pour the green chile sauce over the top.
  • Or, use it as a sauce for enchiladas. My homemade corn tortillas pair perfectly.
  • You can also make pork green chile bowls. Spoon the chile over cooked brown or white rice and add your favorite toppings.
  • Try using it to make some epic green chile nachos. Place your tortilla chips on a sheet pan, spoon the sauce over the top, and add your favorite shredded cheese. Warm the nachos in the oven to melt the cheese, and then add your favorite nacho toppings.

close-up shot of shredded pork.

Green Chile

  • Is this green chile spicy?
    There is some heat, but it’s not overly spicy. Poblano peppers are mildly chile, and there is only one jalapeno. Be sure to remove the seeds and ribs from the jalapeno if you don’t like a lot of spice. You can also use mild green chiles for this recipe or use spicy ones if you want them hot. Both are usually available at the grocery store.

    One way to balance the heat is to serve it with sour cream. My kids love a big dollop (along with plenty of cheese), which helps cool the spice.
  • What other cut of pork can you use?
    Pork shoulder or pork butt will also work for this recipe. Just keep in mind the size of the pork will change the cooking time.
  • Can you make green chile ahead of time?
    Yes, it’s a great make-ahead recipe! Once cooked, you can keep it in the refrigerator for three to four days or freeze it and thaw it for easy meals.
a spoonful of pork green chile.

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Slow Cooker Chile Verde

Prep: 30 minutes
Cook: 6 hours
Total: 6 hours 30 minutes
Servings: 12
Calories: 177 kcal
Slow Cooker Chile Verde is a simple meal made from pork tenderloin slow cooked in green chile sauce with roasted poblano peppers.
pork green chile in a bowl with garnishes.
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Ingredients
 

  • 2-3 tablespoons olive oil
  • 2 pounds pork tenderloin
  • 1 medium yellow onion chopped
  • 1 large poblano seeded and chopped
  • 1 jalapeno seeded and diced
  • 4 cloves garlic minced
  • 4 cups chicken broth
  • 54 ounces canned green chiles two 27 oz cans
  • 10 ounces red enchilada sauce
  • 2 tablespoons flour
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1/2 cup chopped fresh cilantro

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat.
  • Season pork tenderloin with salt and pepper. Sear in the skillet until all sides are browned, it won't be cooked through at this point. Once seared, place the pork on the bottom of the slow cooker.
  • Mix together flour and dry seasonings. Add to the slow cooker on top of the pork.
    pork with seasonings
  • In the same skillet that you seared the pork in (do not clean it out), add the onion, peppers, and garlic. Saute until charred and tender, stirring occasionally.
    pan with peppers and onions cooked
  • Add the charred onions and peppers to a blender along with both cans of green chiles and their liquid. Puree for 10-15 seconds or until mostly smooth, a few small chunks are fine.
    blender green chile sauce
  • Pour chile mixture, enchilada sauce, chicken broth, and cilantro over the pork in the slow cooker. Stir together.
    slow cooker green chile with cilantro
  • Cook on low all day for the best flavor, or at least 6-8 hours. Before serving, remove pork and shred then return to the pot and stir.
  • Serve with tortillas, shredded cheese, sour cream, and cilantro for garnish if desired. Enjoy!
    ladle of green chile

Serving: 1.25cupCalories: 177kcalCarbohydrates: 12gProtein: 19gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 49mgSodium: 1369mgPotassium: 577mgFiber: 3gSugar: 2gVitamin A: 622IUVitamin C: 55mgCalcium: 70mgIron: 3mg

pork green chile in a bowl with garnishes.
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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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17 Comments

  3. Have you ever tried using steak like ribeye in a green chile recipe? I know it goes against the grain, but i wonder if it would give it a different flavor profile.

    Reply
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