Slow Cooker Chile Verde

Chile Verde has been one of my favorite Mexican dishes for as long as I can remember. I always thought it would be a more involved recipe, but surprisingly it’s not! After simmering in the slow cooker all day, your house will smell delicious and you will have a healthy and hearty meal ready to serve. I hope you enjoy this as much as my family and I did!


Quick tip: Pork shoulder can also be used instead of pork roast- I think it’s more flavorful but it is fattier.

Slow Cooker Chile Verde
Prep time: 15 minutes | Cook time: 6-8 hours | Serves 4-6



2 pounds pork roast, boneless and cubed
3 cloves garlic, minced
2 Anaheim chilies, seeds and ribs removed and chopped
1-2 jalapeños, diced (depending on how hot you want it)
1 poblano pepper, seeds and ribs removed and chopped
1 onion, chopped
3 (4 oz.) cans diced green chiles
2 cups chicken stock
1 (8 oz.) can diced tomatoes
2 teaspoons fresh oregano
1 teaspoon salt
1 teaspoon freshly ground pepper
½ teaspoon cumin
½ teaspoon paprika

Optional for serving: Limes, cilantro, shredded cabbage, avocado, beans, sour cream, shredded cheese.



1.) Combine all ingredients in the slow cooker and cook on Low for 6 to 8 hours. Shred meat and serve with any optional toppings, if desired.

Feel great and remember to enjoy your health!


The Warrior Wife


*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!