This chile verde slow cooker recipe turns lean pork tenderloin into a comforting dinner with very little hands-on effort. Browning the pork in a skillet first develops a deep savory base before the meat simmers away in the slow cooker.
Using a jar of prepared salsa verde keeps the ingredient list short and cuts down on prep time. The pork cooks in broth until tender, then finishes in the tangy green salsa so the flavor stays bright and fresh.
Why will you love Chile Verde Slow Cooker?
Searing the pork cubes in a hot skillet creates a browned crust that adds depth to the finished sauce.
Cooking the meat in chicken broth first ensures the pork becomes tender without scorching.
Adding the salsa verde during the final hour of cooking preserves its bright, tangy flavor instead of muting it over a long simmer.
Chile Verde Slow Cooker Ingredients
• Pork tenderloin: This is a lean cut that cooks relatively quickly. Cut it into uniform cubes so the pieces finish cooking at the same time.
• Vegetable oil: Use a neutral oil with a high smoke point, like canola or avocado oil, for browning the meat.
• Chicken broth: Low-sodium broth works well here so you can control the overall saltiness of the dish.
• Salsa verde: Look for a 12-ounce jar of tomatillo-based green salsa. Choose your preferred heat level.
• Garlic: One fresh clove adds a mild bite. You can substitute a quarter teaspoon of garlic powder if you do not have fresh garlic on hand.
Exact quantities are in the recipe card below.
How to Make Chile Verde Slow Cooker
Step 1: Brown the pork
Heat oil in a skillet over medium-high heat. Add the cubed pork and cook until the outside is browned. This step builds the savory base flavor for the dish.
Step 2: Simmer in broth
Move the browned meat to your slow cooker. Season it with salt, pepper, and garlic, then pour in the chicken broth. Cook on High for 3 to 4 hours until the meat is tender.
Step 3: Add the salsa
Drain the excess liquid from the slow cooker so your sauce stays thick. Pour in the salsa verde, stir to coat the pork, and cook for one final hour on High.
How to Store and Freeze Chile Verde Slow Cooker
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the cooled pork and sauce in a freezer-safe bag for up to 3 months. Reheat gently on the stovetop over medium-low heat or in the microwave until it reaches 165°F (74°C).
Expert Tips for Chile Verde Slow Cooker
Pork whole cuts must reach a safe internal temperature of 145°F (63°C) followed by a 3-minute rest. Slow cooking typically takes the meat well past this point to ensure tenderness.
Draining the liquid before adding the salsa prevents the final sauce from becoming too thin.
You can use mild or medium salsa verde depending on your heat preference.
What to Serve with Chile Verde Slow Cooker?
Serve this warm pork over cooked rice or wrapped in soft flour or corn tortillas. A side of refried beans or a basic cabbage slaw balances the meal well.
Chile Verde Slow Cooker Recipe FAQs
Can I use pork shoulder instead of pork tenderloin?
Yes. Pork shoulder requires a longer cooking time to become tender. If using shoulder, cook it on Low for 7 to 8 hours before draining the liquid and adding the salsa.
Why do I need to drain the liquid?
The pork and broth release moisture as they cook. Draining this liquid prevents the salsa verde from watering down, keeping the final sauce thick and flavorful.
Can I cook this on the Low setting?
You can cook the pork in the broth on Low for 6 to 8 hours. Once you add the salsa, you can leave it on Low for another hour before serving.
Chile Verde Slow Cooker
Ingredients
- 1 1/2 pounds pork tenderloin cut into 1-inch cubes, 680 g
- 2 tablespoons vegetable oil 30 ml
- 3/4 teaspoon salt 4 g
- 1/2 teaspoon black pepper 1 g
- 1 clove garlic minced
- 1/2 cup chicken broth 120 ml
- 1 12-ounce jar salsa verde 340 g
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the cubed pork tenderloin to the skillet and cook for 4 to 5 minutes, turning occasionally, until browned on all sides.
- Transfer the browned pork to the slow cooker. Add the salt, black pepper, and minced garlic.
- Pour the chicken broth over the seasoned pork.
- Cover and cook on the High setting for 3 to 4 hours, until the pork reaches a safe internal temperature of 145°F (63°C) and is very tender.
- Carefully drain the excess liquid from the slow cooker.
- Pour the salsa verde over the pork and stir to coat the meat evenly.
- Cover and continue cooking on High for 1 more hour.
- Serve warm with your choice of sides.
Notes
