Pork Chile Verde - Slow Cooker

Prep Time
Cook Time
7h 10m
Ready In

"This is out of the October 2017 Cooking Light magazine...it says if you don't have time in the morning to do all the prepping it takes to get the slow cooker going...you can cook the recipe overnight while you sleep. In the morning, cool it slightly, get it in the fridge, and reheat it later for dinner. The prep time is kept to a minimum, but if you have more time, brown the meat for a deeper flavor."

Original recipe yields 8 servings


  • Serving Size: 1 (280.6 g)
  • Calories 333.5
  • Total Fat - 21.4 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 120.3 mg
  • Sodium - 902.8 mg
  • Total Carbohydrate - 9.6 g
  • Dietary Fiber - 2.6 g
  • Sugars - 4.3 g
  • Protein - 25.5 g
  • Calcium - 64.9 mg
  • Iron - 2.7 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.9 mg

Step 1

Combine chicken stock, beans, white onion, salsa, 1/2 cup water, cumin, oregano, salt, garlic, and pork in a 5-to-6 quart slow cooker. Cover, and cook on low 7 hours 30 minutes to 8 hours. Sprinkle with green onions and radishes, if desired, before serving.

Tips & Variations

No special items needed.



This makes a LOT of food! We had company over and sent some home with my dad for a quick meal tomorrow. I've never made chile verde with beans in it before (it's always just been pork and the green sauce) so this was a new version for us and we loved it! Made exactly as directed, using Herdez breand green salsa.

review by:
(30 May 2021)


Good over rice. Instead of the dried beans I used one can of beans (great northern) and skipped the water. I also forgot the green onions and radishes. An easy meal when it's going to be a busy day! Thanks for sharing!

review by:
(18 Mar 2018)