Chile verde is probably Meathead’s favorite, he always orders it at our favorite local Mexican restaurant. I found myself with a pork shoulder roast in the freezer and decided to make a super easy chile verde in the crockpot. I mean ridiculously easy. I just browned it, put it in the crockpot, added some salsa verde and some fresh jalapeño. That’s it ~ easy pork chile verde.
I just used what I had on hand and I almost always have a jar or two of salsa verde in the pantry. We love the stuff. I made salsa verde once and it wasn’t so good. I’m not good at the whole tomatillo thing. Use your favorite jarred salsa verde or, like I did for this chile verde, use a can of Hatch green chile enchilada sauce. I added some fresh chopped jalapeño for some more kick.
This is so simple to make in the slow cooker. Let it go 8 hours, then shred the tender pork, defat the juices, add some fresh cilantro and you’ve got some pretty good chile verde. It’s great rolled up in a fresh warm tortilla with some finely chopped white onion. Maybe some avocado and a little crumbled queso, your call. And some refried beans on the side. Heaven.
I didn’t have any tortillas and didn’t want to make another run to the grocery. So, guess what? I made homemade flour tortillas. They were really good. Here’s how I made flour tortillas, courtesy of Ready to Yumble. And for the refries, see below for a quick and easy way to make them at home.
I hope I didn’t forget anything here. Once again, I lost my notes on how I made all this. But I have my photos and it was just too easy to forget. You know, I got to thinking, after the fact like I always do, that some potatoes would be good in this chile verde. Next time, I’m going to toss in some Yukon gold potatoes ~ yum. Next time pork shoulder is on sale or you find yourself with a big piece and don’t know what to do with it, make this easy pork chile verde ~ it’s good stuff, just ask Meathead.
Super easy in the slow cooker, pork shoulder and Hatch green chile sauce.
- 3 to 4-pound pork shoulder or butt roast, bone -in or boneless, doesn't really matter (mine was boneless)
- 1 jar/can salsa verde, about 16 ounces, or Hatch green chile enchilada sauce
- 1 jalapeño, finely chopped, seeds and all
- Kosher salt and pepper
- Handful of chopped cilantro
- Flour tortillas for serving
- Optional toppings such as chopped onion, avocado, cilantro, sour cream, cheese
Season pork shoulder with salt and pepper. Brown on stove top, make sure to brown all sides, about 15 minutes. Transfer browned roast to slow cooker. Pour salsa verde over pork and sprinkle chopped jalapeños on top. Cook on low for 8 hours.
Remove pork to cutting board. With two forks, shred meat into chunks, discard any big pieces of fat. Transfer juices to a large measuring cup or a de-fatter and remove as much fat as possible. Add shredded meat to a pot, pour verde sauce over meat and heat on stovetop until warmed through. Sprinkle with freshly chopped cilantro and serve with tortillas, toppings and refried beans.
Easy Refried Beans:
Sauté 1 small, finely chopped onion in about 2 tablespoons of bacon drippings until soft and lightly browned. Add 2 finely chopped garlic cloves and cook about 30 seconds. Add 1 can pinto beans ~ do not rinse or drain ~ and ¼ cup water. Bring to a simmer and mash with a potato masher to desired consistency, about 7 to 10 minutes until pretty smooth and thickened up. Season with salt and pepper, sprinkle with a little queso fresco.