Slow-Cooked Pork Chile Verde with Tomatillos

The tomatillos soften under the broiler while the poblanos blister and pick up dark spots. That quick roast gives this slow-cooked pork chile verde its deep, roasted green-salsa flavor before…

By Riley • October 25, 2026 • Reading time: 8 min

Save Recipe Print Recipe

Tip: save now, cook later.

The tomatillos soften under the broiler while the poblanos blister and pick up dark spots. That quick roast gives this slow-cooked pork chile verde its deep, roasted green-salsa flavor before anything goes into the cooker. I blend the vegetables with fresh cilantro, then let the salsa cook with pork shoulder until the pieces yield easily to a fork.

Pork shoulder is made for a long, gentle cook: it turns tender without losing its rich texture. A little chicken broth helps everything braise, and fresh lime stirred in at the end lifts the whole pot. The finished chile verde is tangy, savory, and full of tender pork, with the option to shred it or keep it in hearty cubes.

Why Raw Salsa Can Taste Flat After Hours in the Slow Cooker

A slow cooker is excellent at making pork tender, but it doesn’t brown vegetables. If the tomatillos and peppers go in raw, they soften in their own moisture and the salsa can taste muted rather than roasted. Broiling the vegetables first gives the finished sauce a deeper, rounder flavor that holds up through the long cook.

The tomatillos bring tartness, while charred poblanos add a mellow, earthy note. Onion and garlic fill in the savory base, and cilantro keeps the blended salsa tasting fresh. You don’t need to chase heavy black char over every surface; a few blistered spots and softened tomatillos are enough to give the sauce that roasted edge. The contrast between bright acidity and slow-cooked pork is what makes chile verde taste lively instead of heavy.

The Ingredients That Give This Chile Verde Its Tangy, Roasted Character

• Tomatillos — Their tart, slightly fruity flavor is the backbone of the salsa. Rinse them after removing the husks; the sticky coating can cling to the fruit. Choose firm tomatillos without soft or bruised patches.
• Poblano and jalapeño peppers — Poblanos provide a mild, green pepper flavor, and the jalapeño brings sharper heat. Fresh peppers roast and blend into the salsa more cleanly than jarred or pickled chiles, which would change the sauce’s acidity.
• Boneless pork shoulder — Its connective tissue softens over the long cook, giving you tender meat that can be shredded or left in cubes. Ask for a well-trimmed shoulder and cut it into even pieces so the pork cooks at a similar pace.
• Fresh cilantro — Leaves and tender stems blend into the salsa and contribute a fresh, herbal finish. Use fresh rather than dried cilantro here; dried leaves won’t give the blended sauce the same clean flavor.
• Low-sodium chicken broth — It supplies braising liquid without overwhelming the salt already in the pot. A basic store-brand broth works well; its job is to support the pork and salsa, not take over the flavor.

Roast the Salsa First, Then Let the Pork Cook Until Tender

Blister the Vegetables Under the Broiler

Set a rack 6 inches from the broiler and heat it to high. Arrange the halved tomatillos cut-side down on a rimmed baking sheet with the poblanos, jalapeño, onion wedges, and unpeeled garlic, then drizzle with neutral oil. Broil for 5 to 7 minutes, turn the vegetables, and broil for another 4 to 6 minutes. Look for softened tomatillos and peppers blistered and charred in spots; if the peppers still look smooth, give them a little longer while watching closely.

Steam the Peppers and Blend the Salsa

Transfer the peppers to a covered bowl for 10 minutes, which loosens their skins. Peel them, remove the stems, and discard the seeds if you want less heat. Peel the garlic, then blend all the roasted vegetables with the cilantro until the salsa is mostly smooth. A little texture is fine; it doesn’t need to be perfectly puréed.

Slow-Cook the Pork and Finish with Lime

Put the pork cubes in a 6-quart slow cooker and season with kosher salt, black pepper, cumin, and dried oregano. Add the chicken broth and roasted salsa, then stir until the pork is coated. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until fork-tender and at least 195°F. Stir in the lime juice, shred the pork with two forks or leave it in cubes, and let it stand for 10 minutes before serving.

Three Simple Ways to Adjust the Chile Verde

Questions That Come Up When Making Pork Chile Verde

Slow-Cooked Pork Chile Verde with Tomatillos

Slow cooker pork chile verde gets its bold flavor from a broiled tomatillo salsa with poblano, jalapeño, and cilantro. The pork cooks until fork-tender, then is finished with fresh lime juice and served shredded or in cubes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs 13 minutes mins

Resting time 20 minutes mins

Total Time 8 hours hrs 53 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 620

Ingredients Equipment Method Notes

Ingredients

  

Roasted salsa

• 1.5 lb tomatillos husked, rinsed, and halved
• 2 poblano peppers
• 1 jalapeño pepper
• 1 yellow onion medium, cut into 1-inch wedges
• 4 cloves garlic unpeeled
• 1 tbsp neutral oil
• 0.5 cup cilantro packed fresh leaves and tender stems

Pork

• 3 lb boneless pork shoulder trimmed and cut into 1 1/2-inch cubes
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp ground cumin
• 1 tsp dried oregano
• 0.5 cup low-sodium chicken broth
• 2 tbsp lime juice fresh

Equipment

• 1 rimmed baking sheet
• 1 6-quart slow cooker

Method

 

Roast and blend the salsa

1. Position a rack 6 inches from the broiler and heat the broiler to high.
2. Arrange the tomatillos cut-side down, poblanos, jalapeño, onion, and garlic on a rimmed baking sheet, then drizzle with the oil.
3. Broil for 5 to 7 minutes, turn the vegetables, and broil for 4 to 6 minutes more, until the tomatillos are softened and the peppers are blistered and charred in spots.
4. Transfer the peppers to a covered bowl for 10 minutes.
5. Peel the peppers, remove the stems, and discard the seeds if desired; peel the garlic.
6. Blend all the roasted vegetables with the cilantro until mostly smooth.

Slow-cook the pork

1. Put the pork in a 6-quart slow cooker and season with the salt, pepper, cumin, and oregano.
2. Add the broth and roasted salsa, then stir to coat the pork.
3. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the pork is fork-tender and reaches at least 195°F.
4. Stir in the lime juice.
5. Shred the pork with two forks, or leave it in cubes.
6. Let stand for 10 minutes before serving.

Notes

For deeper roasted flavor, let the peppers blister and char in spots before blending. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. To keep the dish gluten-free, use certified gluten-free chicken broth.