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Slow Cooker Chili Pork
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5 from 1 vote


Make your own salsa verde or, for a faster alternative, use store-bought – you’ll need 2 cups (16 oz/500ml). I opted for pork shoulder in this recipe because I love it for slow cooked meals but pork tenderloin (as much as I hate to use it in a slow cooker) will be a bit less fat & calories for those concerned. Top the chili with whatever you prefer for chili. I opted for some charred jalapeno slices, cilantro & a smattering of fried onions. Serve with warm tortillas or not, although it is nice having something to mop up any residual sauce left in the bowl.
Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: green chili pork
Servings: 9 cups
Calories: 389kcal


  • slow cooker
  • cast iron or heavy-based frying pan


  • 1 lb tomatillos, outer leaves removed
  • 1 medium onion, peeled & cut into wedges
  • 2 medium jalapenos, stalks removed
  • 4 garlic cloves, unpeeled
  • 3/4 cup coarsely chopped cilantro leaves & stems
  • 1/4 cup lime juice
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons coarsely ground black pepper
  • 5 lbs pork shoulder (butt), trimmed of excess fat & cubed (5.5 lbs before trimming of fat)
  • 2 tablespoons olive oil
  • a good pinch of salt & coarsely ground pepper
  • 1 large white onion, chopped
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 2/3 cup chicken broth
  • 2 x 15 oz cans cannellini beans, rinsed & drained
  • Chopped cilantro, cilantro sprigs, lime wedges, crispy fried onions, charred jalapeno slices & warm tortillas, to serve


To make the salsa:

  • Heat a large, heavy-based, pan over high heat. Place tomatillos, onion & jalapenos into the dry pan (no oil); cook on all sides, turning, until there’s some charring, adding the garlic in the last 5 minutes. Place everything from the pan into a food processor or an efficient blender (no need to wash the pan as you use it again for the pork). Add the cilantro, juice, sugar, salt & pepper to the tomatillo mixture; blitz until finely chopped. Makes about 2 cups.

For the pork:

  • Heat the same pan you used to make the salsa over high heat. Toss the pork with the olive oil, salt & pepper – I just do this on the cutting board I used to chop the pork. Cook the pork in 2 or 3 batches until brown all over. Add pork & any juice to the slow cooker.
  • Cook the onion & garlic in the same pan over medium heat, adding a little more oil if you need to, for 5 minutes or until softened. Add paprika & cumin; cook for 20 to 30 seconds until fragrant. Add the broth & stir, removing any cooked on bits on the pan. Pour the whole lot into the slow cooker. Give the pork a stir. Cook for 4 hours on high or 8 hours on low until the pork is tender. Taste the chili to see if it needs any more seasoning – smoked paprika, cumin, salt, pepper or sugar & adjust seasoning accordingly.
  • Add the beans & cover while you prep the garnishes. Ladle the chili into bowls & top with extra chopped cilantro, jalapeno slices, fried onions, a lime wedge. Serve with warm tortillas if desired. Makes about 9 cups.


Calories: 389kcal | Carbohydrates: 9g | Protein: 58g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 151mg | Sodium: 720mg | Potassium: 1188mg | Fiber: 2g | Sugar: 5g | Vitamin A: 345IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 3mg