Slow Cooker Chile Verde is a pork chili with fresh roasted peppers, onion and garlic.
I love a good chili! This one starts with pork tenderloin slow cooked with tomatillo salsa and combined with a freshly roasted green sauce made with three types of peppers, onion, garlic and cilantro. I think you’re really going to love this vibrantly green Slow Cooker Chile Verde!
I’ve made quite a few chili recipes over the years with beef and chicken but never one with pork. My memory told me that chile verde is a pork based chili and in searching for recipe inspiration I ran across this one. It was just so pretty and green. And let’s face it, while chili is a favorite meal for many, it’s not exactly known for its good looks.
My recipe starts with a pork tenderloin slow cooked and shredded. In the final hour of cooking I add white beans and a green sauce that I roasted in the oven while the pork was in the slow cooker.
My sauce combines two poblano peppers, three anaheim peppers and one jalapeno. I wanted some heat but not so much that my two kids wouldn’t want to eat it. I also roasted an onion and a head of garlic with the peppers. After roasting I pureed the pepper, onion and garlic mixture with a bunch of fresh cilantro, lime juice and a little olive oil.
Mixing that sauce in and allowing it to heat up at the very end of the cooking time makes this slow cooker chile verde a fresh and appealing green color. If I’d started with the green sauce at the beginning it would not look quite so appetizing. I was really pleased with how this chile verde turned out. Pretty to look at and delicious to eat.
Tips for Slow Cooker Chile Verde:
- Be sure to not stir in the fresh green sauce until the very end of cooking time – to ensure the vibrant green color of this chili
- I always line a sheet pan with parchment paper before roasting vegetables to ensure no sticking and easy clean-up
- I use a 6-quart slow cooker similar to this one
- Chopped red onion, cilantro and sour cream are visually appealing garnishes but are completely optional
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Slow Cooker Chile Verde
- 2 lbs pork tenderloin
- 1 cup jarred tomatillo salsa
- 1 1/2 tsp salt divided
- 3 cups chicken broth
- 2 15 oz cans navy beans drained
- 2 poblano chiles halved and seeds removed
- 2 anaheim chiles halved and seeds removed
- 1 jalapeño chile halved and seeds removed
- 1 onion peeled and quartered
- 1 head garlic top 1/3 cut off
- 3 tbsp olive oil divided
- 2 cups fresh cilantro stems removed/loosely packed
- 1 lime juiced
- Cut the pork tenderloin crosswise into three pieces. Add the pork, tomatillo salsa, chicken broth and 1 teaspoon of salt to the slow cooker and cook on LOW for 6 hours.
- Preheat oven to 400 degrees.
- Place all the peppers, onion and garlic on a sheet pan lined with parchment paper. Drizzle with 1 tablespoon of olive oil.
- Roast the peppers, onion and garlic until browned and softened, about 30 minutes. Allow to cool. Remove the skin from the peppers and discard. Squeeze the roasted garlic cloves from the papery skin and discard.
- Add the roasted peppers, onion, garlic cloves, cilantro, lime juice, remaining 1/2 teaspoon of salt and remaining 2 tablespoons of olive oil to a food processor or high powered blender. Blend until smooth.
- Remove the lid from the slow cooker and shred the pork. Stir the green sauce and the drained beans into the chili. Cover and allow to cook on low for 30 - 60 additional minutes.
- Taste and add more salt if necessary. Serve the chili topped with chopped red onion, cilantro and sour cream.
More chili recipes from Foodtastic Mom:
- Slow Cooker Pulled Pork Chili
- Jimmy Fallon’s Crockpot Chili
- Slow Cooker Cincinnati Chili
- Crockpot Chili with Turkey
- Easy Crockpot White Chicken Chili
This recipe is part of Food Networks’ Fall Fest CHILI recipe roundup. For other tasty chili recipes check out the links below:
Creative Culinary: Chipotle Chile is the BEST Ever!
The Fed Up Foodie: Tortilla and Beans
The Mom 100: Game-Day Ground Beef Chili
Healthy Eats: 5 Turkey Chilis That Put Beef Out to Pasture
A Mind “Full” Mom: Wine and Mustard Braised Chili
Foodtastic Mom: Slow Cooker Chili Verde
Hey Grill Hey: Smokin’ Hot Chili
Mom Loves Baking: Quick and Easy Chili
Taste with the Eyes: Korean Chili con Carne with Red Beans and Kimchi
Elephants and the Coconut Trees: Best Vegetarian Chili with 9 Beans
Devour: Warm Up Chilly Days with Genius Chili-and-Chip Combinations
In Jennie’s Kitchen: French Lentil Chili
Swing Eats: Cincinnati Chili
FN Dish: 6 Next-Level Ways to Do Up a Batch of Chili
Lisa Lotts says
Beautiful shot on this soup! Really appetizing!
Thanks so much Lisa! I just love the green color
Swathi Iyer says
yum my kind of soup
Mine too 🙂
Manila Spoon says
This looks absolutely delicious!
Brian Jones says
This dish has been on my ‘must cook’ list for far too long, your version looks delicious!
Thank you so much Brian. Glad to provide some inspiration to make it. We loved it!
When do you add the beans? The picture shows then in the dish but the recipe doesn’t call them out or tell you when to add them. Thx!
Sorry for the late response. It’s toward the bottom of the recipe instructions…
“Remove the lid from the slow cooker and shred the pork. Stir the green sauce and the drained beans into the chile. Cover and allow to cook on low for 30 – 60 additional minutes.”
So add them in the final 30 – 60 minutes.
Tayler Ross says
I’ve been looking for new slow cooker recipes, and this one is next in my line up! Looks great!
Awesome! Thank you Taylor!
Jacqueline Debono says
I don’t think I’ve ever had a chile verde! Yours looks and sounds delicious. Am always on the lookout for new slow cooker recipes. Going to pin this one for later!
Great! Thanks so much for the Pin!
This soup looks so hearty and filling! Lovely photos too!
Thank you Annissa!
Chile Verde is one of my favorites! This looks delicious and I love that they are cooked in the crockpot (BONUS)!
So easy and delicious!
Jacque Hastert says
I would put this on everything! It sounds amazing and perfect for Taco Tuesday or any day!