• ❤️ Effortless Comfort: The slow cooker does all the heavy lifting, transforming humble ingredients into a rich, complex chili with very little hands-on time. Just set it and forget it, then come home to an incredible meal.
• ❤️ Unbelievably Tender Pork: Low and slow cooking ensures the pork shoulder becomes melt-in-your-mouth tender, easily shredding with a fork. Every bite is succulent and infused with the vibrant chili verde sauce.
• ❤️ Vibrant & Layered Flavor: Roasting the tomatillos, poblano, and jalapeño peppers adds an incredible depth of smoky, slightly sweet, and tangy flavor to the sauce that fresh ingredients alone can’t achieve. This chili isn’t just spicy; it’s a symphony of savory notes.
• ❤️ Hearty & Satisfying: This chili is a truly filling meal on its own, perfect for warding off a chill or satisfying a hungry family. It’s packed with protein and wholesome vegetables, making it a well-rounded dish.
• ❤️ Versatile & Crowd-Pleasing: Whether you’re serving a small family dinner or hosting a gathering, this chili verde is always a hit. It’s naturally gluten-free and can be easily adapted to various dietary needs, making it a fantastic option for everyone.
• ❤️ Freezer-Friendly & Perfect for Meal Prep: Make a big batch and enjoy leftovers for days, or freeze portions for quick and easy weeknight meals down the line. It tastes even better the next day!
• ❤️ Customizable Spice Level: Easily adjust the heat to your preference, from mild and flavorful to a fiery kick. You’re in control of how much jalapeño (or even serrano!) makes it into your pot.
• ❤️ Simple Ingredients, Big Impact: You don’t need exotic ingredients to create something truly spectacular. This recipe uses common pantry staples and fresh produce to deliver an authentic and robust flavor profile.

• 💡 Sear the Pork for Deeper Flavor: While not strictly mandatory for a slow cooker recipe, taking 5-10 minutes to sear your pork shoulder pieces in a hot pan before adding them to the crockpot develops a beautiful crust and adds incredible depth of flavor through the Maillard reaction. This extra step is truly worth it!
• 💡 Roast Your Veggies: Don’t skip roasting the tomatillos, onions, poblano, and jalapeño peppers! Roasting them under a broiler until they’re slightly charred and softened intensifies their sweetness, adds a smoky dimension, and mellows out the raw onion and pepper notes. This step is crucial for the authentic chili verde flavor.
• 💡 Control the Heat: For a milder chili, remove the seeds and membranes from the jalapeño before roasting. For more heat, leave them in, or even add a serrano pepper for an extra kick. Always taste as you go!
• 💡 Blend Until Smooth: After roasting, blend your chili verde sauce ingredients thoroughly until completely smooth. A silky sauce is key for coating every piece of tender pork. Don’t worry if it seems a bit thin initially; it will thicken as it simmers.
• 💡 Adjust Seasoning at the End: Slow cooking can sometimes concentrate flavors, so it’s best to add salt and adjust seasonings towards the end of the cooking cycle. Taste the chili once the pork is shredded and add more salt, cumin, or a squeeze of lime juice as needed to balance the flavors.
• 💡 Thickening the Chili: If your chili is thinner than you’d like after the pork is cooked and shredded, you have a few options. You can make a cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) and stir it into the simmering chili until thickened. Another authentic method is to add 1/4 cup of masa harina (corn flour) directly to the chili; it will thicken as it simmers.
• 💡 Shredding the Pork: The pork should be fork-tender and easy to shred right in the slow cooker pot with two forks. If it’s still resisting, let it cook for another hour or two. Don’t overthink it; messy shredding is perfectly fine for chili!
• 💡 Don’t Skimp on Garnishes: Garnishes aren’t just for looks! Fresh cilantro, a squeeze of lime, a dollop of sour cream or Greek yogurt, crumbled cotija cheese, or diced avocado can elevate the flavor and texture of your chili verde. They add brightness and contrast that complete the dish.
• 💡 Serving Suggestions: Beyond a bowl, this chili verde is fantastic over fluffy rice, creamy polenta, or even mashed potatoes. It also makes incredible tacos, burritos, quesadillas, or as a topping for nachos. Get creative!
• 💡 Proper Slow Cooker Size: Ensure your slow cooker is filled at least halfway but no more than two-thirds full for optimal cooking. A crockpot that’s too large or too small can affect cooking times and consistency.
• 💡 Batch Cooking & Freezing: This recipe doubles beautifully. Once cooled, store extra chili in airtight containers or freezer-safe bags. It’s a lifesaver for busy weeks!

Can I make this Crockpot Chili Verde with Pork on the stovetop or in an Instant Pot?

Absolutely! For the stovetop, sear the pork, then add all ingredients to a large Dutch oven. Simmer on low heat, covered, for 2.5-3.5 hours, or until pork is fork-tender. For an Instant Pot, sear the pork using the sauté function, then add the sauce ingredients. Cook on high pressure for 45-50 minutes, followed by a natural pressure release. Shred the pork and stir back into the sauce.

What kind of pork is best for Chili Verde?

Pork shoulder, often labeled as pork butt or Boston butt, is the absolute best cut for chili verde. Its higher fat content and connective tissue break down beautifully during slow cooking, resulting in incredibly tender, flavorful, and moist shredded pork. Boneless pork loin or tenderloin would be too lean and dry for this recipe.

My chili verde is too spicy/not spicy enough. How can I adjust it?

To reduce heat, remove all seeds and membranes from the jalapeño peppers before roasting. You can even use half a jalapeño or omit it entirely if you’re very sensitive to spice. To increase the heat, leave the seeds and membranes in the jalapeño, or add one or two serrano peppers to the roasting step. A pinch of cayenne pepper added at the end of cooking can also boost the spice without altering the core flavor profile.

Why are my tomatillos bitter?

Properly roasted tomatillos should develop a slightly sweet, tangy flavor with no bitterness. Bitterness can sometimes occur if they are under-ripe or if they are not roasted sufficiently. Ensure your tomatillos are firm and bright green, and roast them until they are softened and lightly charred, which helps to sweeten them and remove any tartness. Always remove the papery husks and rinse them thoroughly to remove the sticky residue.