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Slow Cooker Green Chile Pork

Name: Slow Cooker Green Chile Pork
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8 servings
Ingredients: 4 lbs Boneless pork shoulder, cut into 2-inch chunks; 4 Poblano peppers, roasted and peeled; 1 lb Tomatillos, husked and halved; 2 Jalapeños, seeded; 1 large White onion, roughly chopped; 6 Garlic cloves; 2 cups Chicken broth; 2 tsp Ground cumin; 1 tsp Dried Mexican oregano; 2 tbsp Kosher salt; 1/2 cup Fresh cilantro, chopped; 1 Lime, juiced

8 hrs 25 min 8 servings Easy

Cut used: Pork Shoulder (Boston Butt) pork →

Prep

25 min

Cook

8 hrs

Total

8 hrs 25 min

This hands-off slow cooker recipe transforms pork shoulder and a bright, tangy blend of roasted poblanos, tomatillos, and jalapeños into a deeply savory green chile stew. The slow cooker's gentle, sustained heat is ideal for breaking down the shoulder's connective tissue while the chile sauce reduces and concentrates in flavor. It's a set-it-and-forget-it dinner that rewards you with restaurant-quality green chile.

What Ingredients Do You Need?

4 lbs Boneless pork shoulder, cut into 2-inch chunks
4 Poblano peppers, roasted and peeled
1 lb Tomatillos, husked and halved
2 Jalapeños, seeded
1 large White onion, roughly chopped
6 Garlic cloves
2 cups Chicken broth
2 tsp Ground cumin
1 tsp Dried Mexican oregano
2 tbsp Kosher salt
1/2 cup Fresh cilantro, chopped
1 Lime, juiced

How Do You Make Slow Cooker Green Chile Pork?

1
Blister the chiles
Roast poblanos and jalapeños under a broiler or over an open flame until skins blacken. Steam in a covered bowl for 10 minutes, then peel and remove seeds from the poblanos.
2
Blend the sauce
Combine roasted chiles, raw tomatillos, onion, garlic, cumin, oregano, and 1 cup of chicken broth in a blender. Puree until smooth.
3
Season the pork
Season pork chunks generously with salt and place in the slow cooker.
4
Add sauce and cook
Pour the green chile sauce and remaining broth over the pork. Cover and cook on low for 7-8 hours until the pork shreds easily with a fork.
5
Shred
Remove the pork, shred with two forks, and skim excess fat from the surface of the sauce.
6
Finish
Return shredded pork to the sauce, stir in cilantro and lime juice, and adjust salt to taste.
7
Serve
Serve over rice, wrapped in warm tortillas, or as a base for smothered burritos.

What Are the Pro Tips for This Recipe?

💡 Roasting the chiles first, rather than adding them raw, gives the sauce its signature smoky depth.
💡 Skim the fat off the top before serving for a cleaner, brighter sauce.
💡 This stew freezes exceptionally well for up to 3 months.
💡 Adjust the number of jalapeños to control the heat level to your preference.