Make restaurant-qualityPork Chili Verdeat home. An easy recipe for green chili verde featuring tender pork in a vibrant roasted pepper and tomatillo sauce — better than take-out!

A black plate with white rice topped with chunks of pork chili verde in a green sauce, placed on a white surface with a striped cloth and jars in the background.

🍲 Use thisflavorful pork as taco filling, over rice, in burritos, on nachos, or enjoy it as a hearty stew with warm tortillas!

My 2 Best Tips For Making Pork Chili Verde

Roast Properly: Make sure your peppers and tomatillos get nice and charred in the oven – this adds incredible depth of flavor to your green sauce.

Size Matters: Cut your pork into larger chunks rather than small pieces – they will shred more easily and stay tender during the long cooking process.

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You have complete control of the spiciness of this dish! Remove seeds from only half the peppers this gives you controlled heat with occasional spicy bites for complexity.

Choose tomatillos that feel heavy for their size and have tight, dry husks they will have more pectin and create anaturally thicker sauce.

The combination of roasted poblano peppers, anaheim peppers, and tomatillos creates that traditional green chili taste you crave.

How To Make Pork Chili Verde

A baking sheet with roasted green peppers and yellow tomatoes, essential for a flavorful pork chili verde, rests on a white marble surface. The peppers and tomatoes have blistered, browned skins.

Step 1:Preheat your oven to 400°F. Place the peppers and tomatillos on a large baking tray and cook them in the oven for 25 minutes.

A top-down view of a blender containing green olives, fresh cilantro, spices, and other ingredients for pork chili verde on a white marble surface, ready to be blended.

Step 2:Add the peppers, tomatillos, chicken broth, lime juice, cilantro, olive oil, oregano, salt, pepper, paprika, and garlic powder to a blender. Pulse the blender until the mixture is smooth.

A black slow cooker filled with pieces of raw pork chili verde, coated in a vibrant green sauce, sits on a white marble surface.

Step 3:Cut your pork into a few large pieces. Add the pork to your slow cooker along with the green chili sauce. Fold to combine. Cook your pork on high heat for 4 hours or on low heat for 6-7 hours.

A wooden spoon lifts chunks of cooked pork in a greenish-brown pork chili verde sauce from a slow cooker, with the lid resting nearby.

Step 4:Use two large forks to shred the pork before serving. Enjoy!

Recipe FAQs

Can I make this recipe without a slow cooker?

Yes, you can make this in a Dutch oven on the stovetop — cook over low heat for 2-3 hours, or in the oven at 300°F for about 3 hours. Just make sure to check periodically and add more broth if needed.

How spicy is this chili verde?

This recipe has a mild to medium heat level. Poblano and anaheim peppers are relatively mild, but you can adjust the spiciness by adding jalapeños for more heat or removing seeds from the peppers for less heat.

What’s the best cut of pork to use?

Pork shoulder (also called pork butt) is ideal because it has enough fat and connective tissue to stay moist during long cooking. Pork roast also works well, but avoid lean cuts like pork loin as they’re more likely to dry out.