crockpot chili verde recipe

Written ByJenny Smyth Posted on
crockpot chili verde recipe
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The Best crockpot chili verde recipe

I’ve been making this crockpot chili verde recipe for years, and it’s always a hit with my family. My kids love the flavor and texture of the tender beef and vegetables, and my husband appreciates the simplicity of throwing all the ingredients into the crockpot in the morning.

The dish originates from Mexican cuisine, where chili verde is a staple. It’s made with a rich and spicy tomato-based sauce, which is perfect for a weeknight dinner or a special occasion.

The slow cooker does all the work, so I can come home to a hot, ready meal without any fuss. This recipe is also great for meal prep, as it makes plenty of leftovers that can be reheated for future meals.

Plus, it’s relatively healthy compared to other slow-cooked stews. The beef and vegetables are packed with protein and fiber, making it a satisfying meal for everyone.

I’ve even used this recipe for potlucks and family gatherings, where it’s always a crowd-pleaser.

Crockpot Chili Verde

Crockpot Chili Verde

4.9 from 1509 votes

A slow-cooked pork chili verde with tomatillos, green chiles, and aromatic spices. This set-and-forget recipe yields tender, flavorful meat in a tangy green sauce.

Prep Time20 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chili

2 lbs pork shoulder, cut into 1-inch cubes
1 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 lb tomatillos, husked and quartered
2 poblano peppers, seeded and diced
2 jalapeno peppers, seeded and minced
1 cup chicken broth
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh cilantro

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Add the pork cubes in a single layer and sear for 3 to 4 minutes per side until deeply browned.
3Transfer the browned pork to the slow cooker.
4Reduce heat to medium and add the diced onion to the skillet.
5Cook for 4 to 5 minutes, stirring occasionally, until the onion is translucent and softened.
6Add the minced garlic and cook for 1 minute more until fragrant.
7Add the tomatillos, poblano peppers, and jalapeno peppers to the skillet.
8Cook for 3 to 4 minutes, stirring frequently, until the vegetables begin to soften.
9Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
10Transfer the vegetable mixture to the slow cooker with the pork.
11Stir in the cumin, oregano, salt, and black pepper until well combined.
12Cover and cook on low for 6 hours or on high for 4 hours, until the pork is fork-tender and easily shreds.
13Once cooked, shred the pork directly in the slow cooker using two forks.
14Stir in the fresh cilantro and let the chili rest for 5 minutes before serving.
15Taste and adjust seasoning with additional salt and pepper if needed.

🔧Equipment

Large skillet
6-quart slow cooker
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 38g

📝Notes

For a thicker chili, remove the lid during the last 30 minutes of cooking. Serve with warm tortillas, rice, or over nachos with sour cream and avocado.

Watch Video Of How Crockpot Chili Verde Works

This crockpot chili verde is one of those recipes I always come back to because it is so reliable and full of flavor. It works for a busy Tuesday dinner or a relaxed weekend meal with family, and it never fails to get compliments.

I love that I can make a big batch and have leftovers for lunch the next day, or freeze some for a future night when I need a quick meal. For serving, I like to set out bowls of shredded cheese, sour cream, fresh cilantro, and lime wedges so everyone can customize their bowl.

You can also pile it onto nachos, stuff it into tacos, or serve it over rice. However you enjoy it, this recipe is a keeper that will make your whole family happy.

❓ Frequently Asked Questions About Crockpot Chili Verde

Q: What is chili verde?

Chili verde is a type of stew that originated in Mexico. It’s typically made with a spicy tomato-based sauce and tender beef or pork.

Q: Can I make this recipe without a slow cooker?

No, this recipe relies on the slow cooking process to break down the tough beef and create a rich sauce. You can try making it on the stovetop or in an Instant Pot, but it won’t have the same result.

Q: Is this recipe spicy?

Yes, chili verde has a spicy kick from the jalapenos and serrano peppers. If you prefer milder flavors, you can omit or reduce these ingredients.

Q: Can I use ground beef instead of shredded beef?

No, ground beef will not produce the same texture as shredded beef in this recipe. Shredded beef is essential to achieve the tender and flavorful result.

Q: How long does this recipe take to make?

This recipe is incredibly easy to make – just throw all the ingredients into the crockpot in the morning and come home to a hot meal in the evening.

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