Slow Cooker Green Chile Pork makes it easy to have your favorite Mexican restaurant dish at home!
Green Chile Pork has a special place in my heart. I’ve been eating it for years, and any time we try a new Mexican place I order it. From there I totally decide if I’ll be back or not. Okay, how well they make a margarita counts too, but the pork is where it’s at.
Now before anyone goes getting up in arms that this is not traditional Green Chile Pork, you’re right. This is my easy at home version. It tastes great and I highly recommend pouring your extra sauce into a bowl and eating it with chips. YUM!!
This dish always reminds me of my dad taking me to lunch the day before I got married. He wanted to have some daddy/daughter time and I was all about it. We went to a little hole in the wall Mexican place down the street from his house, and oh.my.god. was it good! Like better than good. It’s seared in my brain. As I write this I can taste the pork. Yeah.
Then the other day my friend Phil came over talking about the Green Chile Pork he made. *ears up!* I had a pork loin in the freezer, which basically meant I had to make this dish stat. It was awesome! The pork cut holds up well and while the pork is usually falling apart at the restaurant.
Slow Cooker Green Chile Pork
Roasted Tomatillo Sauce:
- 5 medium sized tomatillos paper removed and quartered
- 1 large tomato stemmed and quartered
- 1 large jalapeno stemmed, halved, and seeded
- 3 garlic cloves peeled
- 1 medium yellow onion peeled and thin sliced
- 1 1/2 pound pork tenderloin or loin fillet
- 7 ounce can mild green chiles or hot if you prefer
- 10 ounce can green enchilada sauce
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 3 tablespoons water
Roasted Tomatillo Sauce:
Preheat oven to 400 degrees F. Place tomatillos, tomato, jalapeno, and garlic cloves on a baking sheet lined with parchment paper or a silicone mat.
Group vegetables together and cover loosely with foil. Roast for 20 minutes.
Remove the foil and roast for another 10 to 15 minutes, until the vegetables begin to soften and brown.
Remove from the oven. Transfer vegetables to a food processor (or blender), and puree until the veggies are broken down and well combined.
Pour the Roasted Tomatillo Sauce into the crock pot. Add the green chiles, enchilada sauce, chicken broth, oregano, salt, cumin, and pepper; stir to combine.
Add the pork roast to the crock pot. Spoon the sauce over the pork. Add the onion slices, spreading them around the crock pot.
Cover and cook on HIGH for 3 hours, or until the pork is cooked through.
Carefully remove the pork roast to a cutting board. Cut the pork into 1/2-inch slices and then into bite-sized pieces.
In a small bowl, whisk together the cornstarch and water. Whisk the cornstarch mixture into the sauce in the crock pot.
Return the pork to the crock pot and cook on low for 20 to 25 mins.
Serve with warm tortillas, beans, and rice.
I would 100% recommend using a 3 pound pork shoulder/butt (yes, it's the same cut) instead of the pork loin. Either will work, but the shoulder will fall apart a little more and has more fat = magic in the mix. You will want to cook the shoulder for 5 to 6 hours on HIGH.