Slow Cooker Chile Verde Pork Roast Recipe

5 from 1 vote

Slow Cooker Chile Verde Pork Roast Recipe

We love the chile verde pork in tacos, but it also tastes great on a salad, with tortilla chips, wrapped in a burrito, or even eaten as is!

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American, Mexican

Keyword: Chile Verde Pork, pulled pork, Slow Cooker Chile Verde Pork, Slow Cooker Pork Roast

Servings: people

Calories: 315kcal

Equipment

Slow Cooker

Ingredients

2-3 pound Pork roast (I usually get a shoulder because it is cheaper, but any kind will work!)
1 onion diced
3 cloves garlic minced
1 green bell pepper diced
2-3 tomatillos husked and chopped*
1 jalapeno pepper seeded and chopped (optional- I usually don't add this because of my kids)
16 ounces green salsa
1 (4 oz) can green chilies
14 ounces diced tomatoes
1 teaspoon cumin

Instructions

Spray your slow cooker with non-stick cooking spray.
Place your roast in the slow cooker. Add all other ingredients (I just dump them in right on top of the roast).
Cook on low for 8-10 hours.
Once finished, shred the roast with two forks (it will literally fall apart).
Serve on flour tortillas for tacos and add desired toppings.

Notes

*These are like a green tomato, wrapped in a husk. When I first tried one a couple of years ago, I had to ask someone at the grocery store to point them out to me, but I have learned that most grocery stores carry them and they are fairly inexpensive. They are delicious in this pork!

Toppings: Lettuce, tomatoes, salsa, guacamole, sour cream, cheese, green peppers, jalapenos (Nutritional information does not include toppings)

To turn this into a FREEZER MEAL:
Add all ingredients to a gallon-sized freezer bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days.

When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook for 8-10 hours on low heat (you can cook it for 5-6 hours on high heat, but it will not be as tender as cooking it low and slow). Follow remaining instructions as written.

Nutrition