This Slow Cooker Pork Loin Chile Verde recipe tastes like you worked on it all day! Flavorful pork is slow-cooked in a vibrant blend of green salsas until perfectly tender, then served up with rice, tortillas, sour cream, or whatever you like!
Pork Chile Verde Recipe
Chile Verde is one of those fantastic dishes that is very simple to cook but pays off majorly in terms of taste, texture, and satisfaction! The subtle and savory pork flavors are perfectly complemented and accented by piquant green salsa, garlic, onions, and chiles. My particular version of this classic Mexican dish is super easy and full of flavor, thanks to prepared salsa and enchilada sauce, read: store-bought. I also use easy-to-cook lean pork loin, rather than butt or shoulder, for the ultimate quick-prep, slow-cooked entree.
Ingredients You Need For Pork Chili Verde
- Oil: You’ll need 3 tablespoons of vegetable oil, for sauteing.
- Boneless Pork Loin Roast: 3 pounds, cut into cubes.
- Carrots, Onion, and Garlic: Slice the carrots and onion, and mince the garlic.
- Enchilada Sauce: You’ll need a large can or jar (28 ounces) of prepared green enchilada sauce.
- Salsa Verde: This recipe uses one cup of salsa verde. There are lots of brands available, but I prefer Herdez.
- Chopped Green Chiles: These usually come in a 4-oz can.
How To Make Pork Chile Verde
- Saute the Pork and Veggies and Place in Slow Cooker. Heat the oil in a large skillet. Then add the pork, carrots, onions, and garlic; saute until pork is browned on all sides. Remove skillet from heat and transfer pork mixture to a 6-quart, or larger, slow cooker.
- Add the Remaining Ingredients. Stir in the enchilada sauce, salsa verde, green chiles, and salt.
Slow-Cook. Cover the slow cooker and cook on LOW for 6 hours, or until meat is cooked through and tender.
- Serve. This dish is best served over prepared rice, or warm tortillas. Garnish each serving with jalapenos, cilantro, and/or sour cream. Serve with lime wedges.
Is Chile Verde Spicy?
Depending on the salsa and the green chiles you add, this recipe can range from mild to very spicy. If you select mild salsa and mild chiles, you can expect a dish with just a little spicy kick. If you go with hotter chiles and/or salsa, you can amp up the heat! Some chiles are not marked with a level of spiciness, so you can try adding just a portion of the can to the other ingredients and add more to taste.
How To Serve Pork Loin Chile Verde
- Over Prepared Rice: I like long-grain white rice with this dish, but you can use any rice you like, including yellow rice or rice with black beans! Or, check out my Fiesta Rice.
- With Flour Tortillas: Warm the tortillas gently before serving.
- Garnish with Jalapenos: Seeded and thinly sliced, these spicy little peppers make a nice garnish.
- Sprinkle Chopped Fresh Cilantro: Another great garnish.
- Use a Dollop of Sour Cream: You can use low-fat, full-fat, or substitute your favorite plain yogurt!
- With Lime Wedges
Tips for Slow Cooker Pork Chile Verde
- Don’t Overcook: Even with a moist, slow cooking process, pork loin can overcook and become dry, grainy, and tough. To avoid this, test the pork with a meat thermometer a couple of hours into the cooking time and at least once per hour afterward. Pork is done when its internal temp reaches 145°F, but because the pork will continue to cook even after you turn off the heat, you’ll want to turn off the slow cooker just before it hits that temperature.
- Pink is Not Necessarily Bad: We all want to make sure our proteins are properly cooked to avoid any food poisoning! But if you test the pork and find that the temperature is right, but the meat itself is still a rosy color, don’t worry. The low and slow cooking method doesn’t blanch the meat quite as much as a high-heat method, so some or all of the pieces may still be pinkish even when they’re done.
- Thicken (or Thin) the Sauce: The green sauce in this dish should have a gravy-like consistency when done. If you’d like to thicken the sauce, make a slurry: mix two tablespoons of cornstarch with a bit of water and whisk in one tablespoon of the slurry at a time into the hot sauce until it thickens. If yours seems thicker than you’d like, add water or broth to thin it out a little. Taste for seasonings afterward.
- A Refreshing Drink: This dish is really a meal in itself, so it doesn’t really need much! If you want to create a really special start to the menu, though, you can always whip up some delicious Strawberry Pomegranate Mojitos! So festive!
- On the Side: My Air-Fryer Zucchini Corn Fritters also make a wonderful appetizer or side to accompany this yummy Chile Verde. Serve with a red salsa for a fun contrast! Creamy Mashed Cauliflower would also be amazing with this recipe.
- Chocolate, of Course: There’s nothing like a silky and satisfying mousse for an indulgent dessert. My Creamy Low-Carb Chocolate Mousse, topped with whipped cream and raspberries, will leave your tastebuds singing! Feeling a bit more seasonally inclined? Great! Try my Low Carb Pumpkin Mousse instead. All the indulgence with an autumn-inspired twist!
How To Store and Reheat Leftovers
- To refrigerate: cover leftovers tightly, or store in airtight containers. Place in the refrigerator. This dish will keep for up to 3 days.
- To reheat: place the desired portion in a covered skillet or saucepan over medium heat. Cook until just heated through. Do not overcook.
- This dish freezes well! Place leftovers in freezer bags, pushing out as much air as possible before sealing. This dish keeps in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
More Mexican Inspired Recipes
Slow Cooker Pork Chile Verde
- 3 tablespoons vegetable oil
- 3 pounds boneless pork loin roast, cut into cubes
- 3 carrots, sliced into coins or shredded
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 28 ounces green enchilada sauce
- 1 cup salsa verde
- 1 can (4-ounces) chopped green chiles
- ½ teaspoon salt, or to taste
- fresh ground black pepper, to taste
- Prepared rice
- Flour Tortillas, warmed
- Jalapenos, seeded and thinly sliced, for garnish
- Chopped fresh cilantro, for garnish
- Sour cream, for garnish
- Lime wedges
- Heat oil in a large skillet. To the hot oil, add the cubed pork, carrots, onions, and garlic; saute until the pork is browned on all sides. Remove the skillet from the heat and transfer the pork mixture to a 6-quart, or larger, slow cooker.
- Stir in the enchilada sauce, salsa verde, green chiles, salt, and pepper; cover the slow cooker and cook on LOW for 6 hours, or until meat is tender and internal temperature registers at 145˚F. Use an instant read thermometer, and start checking for doneness around the 4-hour mark.
- Remove cover, stir, taste for salt and pepper, and adjust. Let it rest for 10 minutes.
- Garnish with jalapenos and cilantro.
- Serve it over prepared rice or tortillas with sour cream and lime wedges.
- Avoid Overcooking: Use a meat thermometer to avoid dry, overcooked pork. Pork is cooked through when its internal temperature reaches 145°F.
- Adjust Sauce Consistency: Add a cornstarch slurry if you need a thicker sauce. For a thinner sauce, use water or broth. Taste and adjust the seasonings afterward. One tablespoon of cornstarch to two tablespoons of water will make a small amount of slurry — just whisk it all together until it’s smooth, then stir it into the sauce.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.