Crockpot Pork Chile Verde

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With tender, fall-apart pork in a green chile sauce, this stew is packed full of flavor! It's super easy, too - all you need are 10 minutes to put it together.

Prep Time10

Cook Time5

Total Time5 10

Servings:

Calories: 293kcal

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

Cut the pork into 2 inch chunks, removing any large pieces of fat or connective tissue.
Add the onion and poblano pepper to the crock pot. Top with the pork.
Combine the oregano, cumin, salt and cayenne pepper and sprinkle over the pork. Then add the garlic, salsa verde, and honey and mix to combine.
Cover and cook on low for 6-8 hours, or high for 4-6 hours.
Once done mix and serve with your choice of toppings over rice or with tortillas for dipping.

Notes

Topping options:

Cilantro
Sour cream
Lime slices
Avocado
Tortilla chips
Cheddar cheese

How to Store: Place leftovers in an airtight container and keep in the fridge for 3-4 days.

How to Freeze: This Crock Pot Pork Chile Verde recipe freezes well. It can be frozen before or after cooking. See “how to freeze” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments, stir in between heating, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. Be sure to size your Crock Pot up or down accordingly.

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