Slow Cooker Pork Green Chili
Tender shredded pork simmered in tangy salsa verde and roasted green chiles for 6 hours until fall-apart tender. Bright, savory, and mildly spiced, this versatile one-pot meal works as a filling for tacos and burritos, served over rice, or ladled into soup. The long, hands-off cooking time makes it ideal for weeknight dinners or meal prep. This version skips complicated browning steps for pure slow cooker simplicity.
Ingredients
Instructions
- 1
Place pork loin in slow cooker.
- 2
Top with salsa verde, green chiles, garlic, salt, and pepper.
- 3
Cook on low for 6 hours.
- 4
Shred pork with forks or meat-shredding tool.
- 5
Serve with desired toppings and sides.
Tips
For deeper flavor, sear pork in a skillet before slow cooking, though not required.
Shred pork while warm for easiest results; meat will separate cleanly.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well up to 3 months.
Assemble ingredients in slow cooker insert night before; refrigerate. Cook as directed. Fully cooked chili reheats on stovetop or microwave.
In warm flour tortillas, over cilantro-lime rice, in tortilla soup, or with sour cream and fresh cilantro.
Common Mistakes
Use pork loin to avoid dry texture; shoulder or butt stay moist longer
Don't skip salt; 6 hours dilutes flavors from fresh ingredients
Substitutions
shifts flavor profile from tart to sweet-smoky
FAQ
Can I use boneless pork shoulder instead?
Yes. Shoulder has more fat and may take 7-8 hours to fully shred, but texture will be richer and more forgiving than loin.
What if I don't have a 4-quart slow cooker?
A 3.5-quart works fine; reduce pork to 1.5 pounds. Larger cookers may require longer cooking or recipe doubling for even heat distribution.
How long can I store leftovers?
Refrigerate up to 4 days in airtight container. Freezes up to 3 months. Thaw overnight in fridge before reheating.