This Easy Slow Cooker Chili Verde is a warm hug in a bowl! Made with tender pork, green chilies, and spices, it’s packed with flavor without much fuss.
What I love most? You just toss everything in the slow cooker and let it do its magic. It’s perfect for a cozy dinner and easy to whip up any night of the week!
Key Ingredients & Substitutions
Pork Shoulder: This is the star of the dish due to its rich flavor and juiciness. If you’re looking for a healthier option, you can substitute with chicken thighs or turkey. They will still stay moist and flavorful!
Green Chilies: Canned diced green chilies provide a good kick. If you prefer fresh, you can use roasted green chiles, or even tomatillos for a slightly different taste. Adjust according to your heat preference!
Jalapeño Peppers: Optional for those who like more heat. You can also use serrano peppers for a spicier version, or skip them if you want a milder dish. Bell peppers are a nice sweet alternative if you want to avoid spice altogether.
Chicken Broth: Using chicken broth adds great flavor. For a vegetarian option, vegetable broth or stock is a suitable substitute. You can also use water, but keep in mind it may dilute the overall flavor.
Cilantro: Fresh cilantro adds a bright note at the end. If you’re not a cilantro fan, try parsley or omit it altogether. It’s delicious either way!
How Do You Get the Perfect Flavor from Searing the Pork?
Searing the pork is an important step that enhances the flavor of your chili verde. Here’s how to do it right:
- Heat your skillet over medium-high heat until hot.
- Add oil and let it heat up, then add the pork cubes in batches to avoid overcrowding.
- Let the meat brown on all sides for about 4-5 minutes. Don’t move them too much; let them get a nice crust!
- Once browned, transfer the pork to the slow cooker, and be sure to scrape any tasty brown bits from the skillet into the pot.
Taking this extra step gives your dish depth and makes it truly restaurant-quality! Enjoy your cooking!
Easy Slow Cooker Chili Verde
Ingredients You’ll Need:
For the Chili:
- 2 pounds pork shoulder or pork butt, trimmed and cut into 2-inch cubes
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans (4 oz each) diced green chilies (mild or hot, depending on preference)
- 1-2 jalapeño peppers, seeded and chopped (optional for extra heat)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup chicken broth or stock
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- Juice of 1 lime
- 2 tablespoons olive oil or vegetable oil
How Much Time Will You Need?
This delicious chili verde requires about 15 minutes of prep time, plus 7-8 hours of slow cooking on low (or 4-5 hours on high). Perfect for setting it and forgetting it, allowing you to enjoy the day while the flavors meld together!
Step-by-Step Instructions:
1. Searing the Pork:
Start by heating the oil in a large skillet over medium-high heat. Once hot, add the pork cubes in batches, making sure not to overcrowd the pan. Sear them until they’re nicely browned on all sides, about 4-5 minutes per batch. This step enhances the flavor of your chili verde!
2. Combining Ingredients:
Transfer the seared pork into the slow cooker. Now add in the diced onion, minced garlic, diced green chilies, and chopped jalapeños if you’re using them. Sprinkle in the cumin, oregano, smoked paprika, coriander, and season with salt and pepper. Give everything a gentle stir to combine.
3. Adding Broth:
Pour the chicken broth over the meat and spices, ensuring everything is nicely coated. Stir again if needed to mix well.
4. Slow Cooking:
Cover the slow cooker and set it to cook on low for 7-8 hours, or on high for 4-5 hours. You want the pork to be super tender and easy to shred when it’s done.
5. Shredding the Pork:
Once the pork is cooked, carefully remove about half of it from the slow cooker. Using two forks, shred the pork until it’s nice and fluffy, then return the shredded pieces back into the pot. Stir to blend it all together.
6. Finishing Touches:
Just before serving, add the fresh, chopped cilantro and the juice of one lime into the chili. This adds a bright, zesty flavor that really lifts the dish!
7. Serving Suggestions:
Serve your chili verde hot, along with warm tortillas, over rice, or with your favorite Mexican sides like guacamole, sour cream, or shredded cheese for a truly hearty meal. Enjoy every bite!
This recipe yields a flavorful, tender chili verde that’s perfect for slow cooker convenience with hearty, authentic taste. Enjoy!
FAQ for Easy Slow Cooker Chili Verde
Can I Use Different Meats for This Recipe?
Absolutely! While pork shoulder is ideal for its tenderness and flavor, you can use chicken thighs or turkey for a leaner option. Just adjust the cooking time slightly, as poultry typically cooks faster than pork.
What Should I Do If My Chili Verde Is Too Spicy?
If your chili verde turns out too spicy, you can balance the heat by adding a dollop of sour cream or Greek yogurt when serving. Alternatively, stirring in a bit of cream or coconut milk can help mellow out the spiciness as well.
Can I Make This Chili Verde Ahead of Time?
Yes! You can prepare the chili verde a day ahead. Simply follow the recipe and store it in the refrigerator after cooking. It will taste even better the next day as the flavors meld. Reheat on the stove or in the microwave before serving!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage—just remember to let it cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.