Dinner

Crockpot Pork Chile Verde Recipe

ByNoah Steele March 11, 2026March 11, 2026

Introduction

This Crockpot Pork Chile Verde is a comforting, flavorful dish perfect for a busy day. Tender pork shoulder simmers slowly with green salsa and spices, creating a vibrant and hearty meal. It’s great served over rice or with warm tortillas for dipping.

A close-up view of a thick stew in a white pot showing several layers: the bottom layer is a light brown broth with visible oil sheen, above it are chunks of cooked meat in pinkish-brown color, scattered pieces of dark green leafy vegetables, and light translucent bits of onion mixed throughout. Small flecks of green herbs are sprinkled on top, adding contrast to the dish. A metal spoon is partially dipped into the stew, scooping up some meat and greens, with the spoon's shiny surface reflecting the surrounding colors. The photo is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless pork shoulder (up to 2.5 pounds)
1 yellow onion (diced)

2 poblano peppers (seeded and diced)
2 teaspoons dried oregano

2 teaspoons ground cumin
1 teaspoon salt

1/4 teaspoon cayenne pepper (optional)
4 cloves garlic (minced)
2 cups salsa verde

1/4 cup honey

Instructions

Step 1: Cut the pork into 2-inch chunks, removing any large pieces of fat or connective tissue for a leaner dish.
Step 2: Add the diced onion and poblano peppers to the bottom of the crockpot. Place the pork chunks on top.

Step 3: In a small bowl, combine the oregano, cumin, salt, and cayenne pepper. Sprinkle this spice mixture evenly over the pork.
Step 4: Add the minced garlic, salsa verde, and honey to the crockpot. Stir gently to mix the ingredients together.
Step 5: Cover and cook on low for 6-8 hours, or on high for 4-6 hours, until the pork is tender and easily shredded.

Step 6: Once cooked, stir to combine and serve hot. Enjoy it over rice or with tortillas for dipping.

Tips & Variations

For extra heat, add a chopped jalapeño or increase the cayenne pepper slightly.
Use homemade salsa verde for a fresher, tangier flavor.

If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce excess liquid.
Swap pork shoulder for pork butt if you prefer, as both work well in slow cooking.

Storage

Store leftover chile verde in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.