chili verde crock pot recipe

The Best chili verde crock pot recipe

I started making chili verde in the slow cooker on nights when I knew the afternoon would get away from me, and it turned into the recipe my family asks for more than almost anything else. I brown the pork shoulder in the morning while the coffee is still going, toss everything in the crock, and walk away. Six or seven hours later there is a pot of tender pork in a tangy green sauce waiting for us, and the house smells like I worked a lot harder than I did. My kids load theirs up with sour cream and crushed tortilla chips, my husband eats it straight out of a bowl with a spoon, and I usually pile mine on rice or scoop it with warm tortillas.

What I like most is how flexible it is. I make it for a random Tuesday because it takes almost no hands on time, and I also make a double batch for football Sundays, birthday parties, and the potluck at church because it feeds a crowd and people can build their own bowls however they want. Leftovers hold up well in the fridge and honestly taste better the next day, which means lunches are handled too. It also freezes well, so I keep a container stashed for nights when I have nothing planned.

The ingredient list is short and most of it is food I feel good about feeding my family. Pork shoulder brings a lot of protein to the bowl, and the tomatillos, green chiles, onion, and garlic give it vegetables and plenty of flavor without needing much else. It is naturally low on processed ingredients since you are starting with a real cut of meat and fresh or canned green chiles. I like that I can control the salt and heat, so it works for kids who do not want spice and for adults who do.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Slow Cooker Chili Verde Works

I keep this chili verde crock pot recipe in my regular rotation because it works for a busy weeknight and holds up just as well when the whole family shows up for a gathering. The slow cooker does the work while I get everything else ready, and everyone can top their own bowl the way they like it. It feeds a crowd without any stress at the last minute, which is exactly what I want when I am hosting.

❓ Frequently Asked Questions About Slow Cooker Chili Verde

1. Can I make chili verde with pork shoulder instead of pork butt?

Yes. Pork shoulder and pork butt come from the same area of the pig, so they behave almost identically in a slow cooker. Look for a cut with plenty of marbling, since lean pork turns dry during a long cook. Trim only the hardest fat and leave the rest to melt into the sauce.

2. How long should chili verde cook in the crock pot?

Most pork chili verde needs six to eight hours on low or four to five hours on high. The exact time depends on your slow cooker and the size of your pork cubes. The meat is done when it shreds easily with a fork and the tomatillos have collapsed into a thick, saucy base.

3. Do I have to roast the tomatillos and chiles first?

It is not required, but it makes a noticeable difference. Roasting under a broiler until the skins blister and char adds a smoky depth that raw tomatillos cannot provide. If you are short on time, you can skip it and still get a good result, though the flavor will taste brighter and more acidic.

4. Can I use canned tomatillos or store-bought salsa verde?

Both work as shortcuts. Canned tomatillos are usually already cooked, so drain them well and reduce the added liquid by about half a cup. If you use jarred salsa verde, treat it as a seasoning rather than a base and taste before adding extra salt, since most brands are already quite salty.

5. How do I thicken chili verde that came out too watery?

Remove the lid and cook on high for 30 to 45 minutes so the liquid can reduce. For a faster fix, whisk a tablespoon of masa harina or cornstarch into a few tablespoons of cool broth, stir it back into the pot, and simmer until thickened. Avoid adding flour directly to the hot liquid, which tends to clump.