Slow Cooker Chile Verde

Slow Cooker Chile Verde is a simple meal made from pork tenderloin slow-cooked in a 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 it will be for yours, too.

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 so perfect for chilly cold days. Plus, it’s a slow cooker green chile recipe – you will love how easy it is.

Recipe Highlights

This recipe has evolved from one I got from my friend Danielle and I’ve tweaked it over time to make it perfect for our family. It’s made with a combination of green chiles, poblano peppers, and jalapeno for the best flavor and heat. The original recipe was a touch too sweet for me, but with a few changes, it’s now perfectly balanced.

Combining that bright and flavorful sauce with the tender juicy pork is the best pairing. 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 it’s easier – that’s always a win over here in my kitchen.

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 behind bits in the pan that will infuse into the sauce so it’s extra flavorful.

You don’t need to cook it all the way through in the pan. Just brown it for a few minutes on each side and then place it in the slow cooker.

At this point, mix the flour and dry seasonings in a bowl and then sprinkle the mixture over the top of the pork.

How to Make the Green Chile Sauce

In the same skillet that you seared the pork in (do not clean it out), add the onion, peppers, and garlic. Saute until the vegetables are charred and tender, stirring occasionally.

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

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.

How to Serve It

Before serving, remove pork from the slow cooker and shred it. Add it back to the sauce and stir to combine.

This slow cooker chile verde is so versatile! There are few ways you can serve it.

• Ladle it in bowls and top it with your favorite chile toppings like sliced jalapenos, sour cream, and cilantro. I like to add a few warm flour tortillas on the side or you can top the chile with some crushed tortilla chips.
• It’s a wonderful 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 the top of some 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.

FAQ

Is this green chile spicy?

There is some heat, but it’s not overly spicy. Poblano peppers are a mild 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, if you want it hot, use the spicy ones. 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) and it 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 it ahead?

Yes, it’s a great make-ahead recipe! Once cooked, you can keep it in the refrigerator for three to four days. Or keep it in the freezer and thaw it for easy meals.

Warm and cozy slow cooker pork verde will be a new favorite at your house. I love it and almost love the leftovers even better! It just gets better as it sits. Add it to your dinner plan and you won’t regret it, I promise. Enjoy! XOXO San

More Cozy Slow Cooker Recipes

• Quinoa Tortilla Soup
• White Chicken Chili
• Chipotle BBQ Chicken
• Chile Colorado

Don’t forget to pin this to your favorite Pinterest board to save for later!

Print Recipe

4.85 from 13 votes

Slow Cooker Chile Verde

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

Prep Time30 mins

Cook Time6 hrs

Total Time6 hrs 30 mins

Course: Main Course

Cuisine: Mexican

Keyword: chile verde, pork verde, slow cooker green chile

Servings: 12

Calories: 177kcal

Author: Sandra

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.
• 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.
• 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.
• Pour chile mixture, enchilada sauce, chicken broth, and cilantro over the pork in the slow cooker. Stir together.
• 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!

Nutrition

Serving: 1.25cup | Calories: 177kcal | Carbohydrates: 12g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1369mg | Potassium: 577mg | Fiber: 3g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 55mg | Calcium: 70mg | Iron: 3mg

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