Slow Cooker Pork Verde

Slow Cooker Pork Verde

Tender, melt-in-your-mouth pork that’s juicy and full of green chili flavor. This easy Slow Cooker Pork Verde is a versatile dish that makes a great base for so many meals like tacos, enchiladas, burrito bowls, or simply over rice.

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Another family favorite in my home! Slow Cooker Pork Verde is flavorful, easy to prepare, and super versatile. It makes the best enchiladas and tacos, and can be used to create so many other meals. It’s also great for meal prepping. I love to make this over the weekend to use for fast and easy weeknight meals.

What is Pork Verde?

Also know as Chili Verde. This Mexican stew is a simple pot of tender meat cooked with green chili peppers and tomatillos. For this recipe I take a short-cut and use a quality store-brand salsa Verde. It is still absolutely delicious and makes the process that much easier!

Ingredients For Slow Cooker Pork Verde:

  • Olive oil
  • 3 lb boneless pork loin, cut in 4 pieces
  • All-purpose flour
  • Small yellow onion
  • Garlic cloves
  • Seasonings- ground cumin, garlic powder, dried oregano, salt and pepper, divided
  • Wine (Pinot Gris or dry Riesling) or chicken stock
  • Salsa Verde
  • Fresh cilantro (optional)
  • Lime juice

Why I use Pork Loin for this recipe:

Pork Verde can be made with pork shoulder, country pork ribs, or pork loin. To keep this recipe super easy with minimal work I use a boneless pork loin. This cut of meat usually has a thin layer of fat on the outside of the roast that cooks down perfectly with the meat. I love this because I don’t have to fish out lumps of fat. The thin layer of fat on a pork loin also gives this dish flavor without it being too greasy or oily. Boneless country pork ribs are also a great option here.



How To Make Slow Cooker Pork Verde:

Step 1. Season the pork pieces on all sides with cumin, garlic powder, salt and pepper. Dust all sides with a thin layer of flour.

Step 2. Heat a large skillet to medium high heat and add olive oil. Sear meat on all sides until it forms a deep golden crust. Place browned pork in the bottom of a 6 Qt or larger slow cooker.

Step 3. With the skillet still on medium high heat add sliced onions. Cook just until softened. Add garlic slices and cook until fragrant. Stir in wine or chicken stock, more cumin, and dried oregano. Scrap the bits from the bottom of the pan and cook another couple minutes.

Step 4. Pour the onion mixture over the top of the pork, then add salsa Verde. Cover and cook on low for 6-7 hours or on high for 4-5. Meat should easily break apart.

Step 5. Shred meat right in the pot with two forks. Add fresh cilantro and lime juice.

Tips:

  • Searing the meat (while not entirely necessary) does make a big difference in the overall results. It only takes a few extra minutes and it’s worth it. The caramelized crust on the outer layer of the meat will give the dish a deep and rich flavor.
  • Wine is another flavor booster for this recipe. Even if you don’t drink wine, I promise you won’t taste it in this recipe, nor will there be any traces of alcohol at the end of the cooking time. I like to use a slightly sweeter wine like a Pinot Gris or dry Riesling to balance out the acidity from the salsa Verde. As I noted above in the ingredients, chicken stock can definitely be used in place of wine.
  • Shred pork right in the slow cooker. If using a leaner cut of pork like I did, save yourself the time and dishes and shred the meat right in the pot with the sauce. If you’re concerned about any bits of fat, or if you’re using a pork shoulder (which has bigger sections of fat) transfer the meat to a plate to separate the meat from the fat.


How to serve Slow Cooker Pork Verde:

As I mentioned above, this Pork Verde makes the best enchiladas and tacos. You could also make nachos, burritos, burrito bowls, serve over Mexican rice or mashed potatoes. This Slow Cooker Pork Verde would also make a great base for a simple soup. Add some beans and chicken stock, and top with shredded cheese, crispy tortilla chips, and sour cream. I love that one dish can transfer into so many other recipes.



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Let’s eat!🤍

Slow Cooker Pork Verde

Tender pork that's juicy and full of green chili flavor. This easy Slow Cooker Pork Verde is a versatile dish that makes a great base for so many meals like tacos, enchiladas, burrito bowls, or simply over rice.
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 5 servings
Calories: 512kcal

Equipment

  • 1 large skillet
  • 1 6 Qt Slow Cooker

Ingredients

  • 2 tbsp olive oil
  • 3 lb boneless pork loin cut in 4 pieces
  • 3 tbsp all-purpose flour gluten-free flour blend also works
  • 1 small yellow cut in half and thinly sliced
  • 2 garlic cloves sliced thin
  • 1/2 tsp cumin, plus more for seasoning
  • 1/2 tsp dried oregano
  • garlic powder to taste
  • salt and pepper to taste
  • 1/2 cup white wine, such as Pinot Gris or Dry Riesling
  • 1 (16) oz jar mild salsa Verde
  • chopped cilantro optional
  • 1/2 lime juiced

Instructions

  • Season the pork pieces on all sides with cumin, garlic powder, salt and pepper to taste. Then dust all sides with a thin layer of flour.
  • Heat a large skillet to medium high heat and add olive oil. Sear meat on all sides until it forms a deep golden crust. This will take about 2-3 minutes per side. Place browned pork in the bottom of a 6 Qt or larger slow cooker.
  • With the skillet still on medium high heat add sliced onions. Cook just until softened and lightly browned, about 3-4 minutes. Add garlic slices and cook until fragrant, about 30 seconds. Stir in wine or chicken stock, 1/2 tsp cumin, and 1/2 tsp dried oregano. Scrap the bits from the bottom of the pan and cook another 2 minutes.
  • Pour the onion mixture over the top of the pork, then add the jar of salsa Verde. Cover and cook on low for 6-7 hours, or high for 4-5. Meat should easily break apart.
  • Shred meat right in the pot with two forks. Add fresh cilantro and lime juice.

Notes

Tips:
  • Searing the meat (while not entirely necessary) does make a big difference in the overall results. It only takes a few extra minutes and it’s worth it. The caramelized crust on the outer layer of the meat will give the dish a deep and richer flavor.
  • Wine is another flavor booster for this recipe. Even if you don’t drink wine, I promise you won’t taste it in this recipe, nor will there be any alcohol left by the time it slow cooks for several hours. I like to use a slightly sweeter wine like a Pinot Gris to balance out the acidity from the salsa Verde. As I noted above in the ingredients, chicken stock can definitely be used in place of wine.
  • Shred pork right in the slow cooker. If using a leaner cut of pork like I did, save yourself the time and dishes and shred the meat right in the pot with the sauce. If you’re concerned about any bits of fat, or if you’re using a pork shoulder (which has bigger sections of fat) transfer the meat to a plate to separate the meat from the fat.
  • How to serve pork Verde. Make enchiladas, tacos, nachos, burritos, burrito bowls, or simply serve over rice or mashed potatoes.
 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
 
Nutrition Facts
Servings: 5
Amount per serving  
Calories 512
% Daily Value*
Total Fat 15.2g 20%
Saturated Fat 4.1g 20%
Cholesterol 199mg 66%
Sodium 494mg 21%
Total Carbohydrate 12.3g 4%
Dietary Fiber 0.7g 2%
Total Sugars 1.2g  
Protein 72.2g  
Vitamin D 0mcg 0%
Calcium 30mg 2%
Iron 4mg 20%
Potassium 1221mg 26%

Nutrition

Calories: 512kcal

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