Our take on this classic Mexican stew, our Crock Pot Pork Chili Verde is made with our homemade salsa verde for a clean, whole foods dinner that’s comforting, nutritious, and delicious!
Bring on the Crock Pot Meals! It’s that time of year when we are going nonstop from morning until bedtime with after-school activities, so dinner needs to be easy, filling, and tasty for the whole family. Enter our Crock Pot Pork Chili Verde! This comforting Mexican-style stew is made with our Fresh Salsa Verde and is so full of flavor that slow-cooks all day and will be ready and waiting for you whenever it’s dinner time! For an even faster meal, we have instructions on how to make this in the Instant Pot, too!
What is Pork Chili Verde?
Pork Chile Verde is a Mexican stew of tender pork cooked in a green chili salsa. Our version is mild on the heat spice scale, but it can be kicked up a notch by using a spicier salsa verde or by adding jalapeno to this recipe. It is a popular Mexican dish that you’ve likely seen at your favorite Mexican restaurant/taqueria. It can be eaten as a stew, but it can also be served with rice or a side of refried beans. It’s a great meal to make in advance and enjoy a few different times a few different ways!
Ingredients Needed
- Pork – We love this Chili Verde with both pork loin and pork shoulder!
- Salsa Verde – If you haven’t made your own yet, what are you waiting for? It’s so easy and we use it in so many delicious recipes!
- Garlic and Onion – Staples in any kind of stew in this house.
- Olive Oil and Lime Juice – Just a touch to sear the pork and then deglaze the pan to get all of those flavor bombs from the pan into the Crock Pot.
- Salt and Cumin – Simple seasonings to highlight the pork and salsa verde flavors, but not overpower them.
- Chicken Stock – Just enough to create a stew broth.
SO Easy to Make
The first step, and one of the most important for flavor building, is to sear the pork. Then, go the next step and deglaze the pan with some lime juice and add that to the Crock Pot.
Don’t Trim the Fat!
This is especially true if you’re using a pork loin. While you may be tempted to trim off some of the fat, don’t! You need that fat to add flavor and tenderness to the cooked pork. If you trim it off, your pork runs the risk of being a little dry, and the stew won’t be nearly as flavorful.
From there, just toss it all into your Crock Pot, give it a mix, and let it do its thang all day. Warning: Your house WILL smell amazing.
When you’re ready for dinner, your Crock Pot Pork Chili Verde will be ready, too!
It’s so simple, yet so flavorful!
Serve it in bowls as a stew with fresh cilantro, or add some sour cream, cotija, avocado, sliced jalapeno, tortilla strips, the options are endless!
We also sometimes like to serve this Crock Pot Pork Chili Verde with rice, too!
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The pork is so tender, the broth is so flavorful, our Crock Pot Pork Chili Verde is a dinner that can be ready and waiting for you on those busy weeknights or make a great group meal!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Sear Pork: Heat a large skillet over medium-high heat. Add 2 tablespoons of oil to the skillet and add the pork and sear for 2 – 3 minutes on all sides. Remove the pork from the pan and then deglaze the pan with lime juice. Add that lime juice and the scraped bits from the bottom of the pan to the crock pot.
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Cube Pork: Cut the pork into 1 to 1 1/2 inch cubes.
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Slow Cook: Add the pork to the crock pot and then add the onion, garlic, cumin, salt, salsa verde, and chicken stock. Mix well and slow cook on low for 6-7 hrs or on high for 3-4 hours.
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Serve: Serve in bowls with fresh cilantro and/or rice, sour cream, cheese, sliced jalapeno, or cubed avocado, and enjoy!
Store in the fridge for up to 4 days.
Store cooked in the freezer for up to 3 months or prepped and uncooked in the freezer for 3 months.
Instant Pot Instructions
Add olive oil to the Instant Pot and set to saute. Adjust to the highest setting and let it heat up for 4-5 minutes. Cube the pork before searing and sear for 2-3 minutes on each side. Add the onion, garlic, cumin, salt, salsa verde, and chicken stock. Seal pressure cooker, bring to high pressure, and once ready, cook for 25 minutes. Allow pressure to release naturally.
Calories: 408kcal | Carbohydrates: 4g | Protein: 23g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 98mg | Sodium: 740mg | Potassium: 503mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 228IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg
