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Slow Cooker Pork Chile Verde

No fuss or mess, just a delicious and easy weeknight meal. This flavorful dish will bring the whole family together on a busy night. So dish up and gather around the table.

20 min
5 hours
5 hours, 20 minutes


  • 4 pounds pork shoulder, cubed
  • 2 teaspoons salt, separated
  • 3 teaspoons black pepper, separated
  • 3 teaspoons granulated minced garlic, separated
  • 2 1⁄2 teaspoons cumin, separated
  • 1⁄4 cup canola oil
  • 2 (16-ounce) jars HERDEZ® Roasted Salsa Verde
  • 1 (28-ounce) can fire roasted green chilies
  • 1 cup white onion, diced
  • 1-2 jalapeños, minced
  • 1/3 cup cilantro, chopped fine
  • 1 teaspoon Mexican oregano
  • 1 1⁄2 tablespoons cornstarch
  • 3 tablespoons water, chilled


  1. In small bowl combine the 2 tsp. salt, 2 tsp. pepper, 2 tsp. granulated garlic and 2 tsp. cumin. Mix well. Set aside
  2. Slice pork and season all over with the spice blend. Let sit for 10 minutes.
  3. In a slow cooker, add HERDEZ® Roasted Salsa Verde, green chilies, onion, jalapeños, cilantro and
    reserved spices. Turn heat to high.
  4. In large skillet over medium-high heat, heat oil. Working in batches, brown pork slices. Transfer to slow cooker.
  5. Stir all the ingredients until well combined. Cover and cook on high for 5 hours.
  6. After 5 hours, mix cornstarch with the cold water until smooth. While stirring chile verde, pour
    cornstarch slurry and Mexican oregano. Cover and continue cooking on high for an additional
  7. Serve with rice, beans and warm tortillas.