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This pork green chili recipe is a thick, slow-simmered bowl of comfort made with tender shredded pork shoulder and layered Hatch green chile heat. It’s smoky, earthy, slightly citrusy from fresh lime, and built for burritos, chips, bowls, or just eating straight with a spoon. If you’re craving a bold pork green chili with restaurant-style flavor that cooks low and slow at home, this is it.
about this Pork Green Chili Recipe
Growing up in Colorado, pork green chili was everywhere. Poured over burritos, spooned onto tacos, and served in big bowls on cold winter nights.
There’s nothing quite like a thick green chile pork stew simmering away while snow falls outside.
This is my slow cooker take of that classic recipe. This truly is a dump, cook, shred, thicken, eat type of meal. Everything goes into the crock pot pork green chili base. The pork shoulder slowly becomes fall-apart tender, and a quick roux at the end transforms it into a thick green chili that’s velvety and scoopable instead of watery.
The layered heat is what makes this slow cooker pork green chili work. Mild Hatch green chiles build the base. Medium green chile sauce and salsa verde add layers of depth. Adjust the heat easily with jalapeno and cayenne. The result is balanced and customizable for both mild and spicy households.
We like to serve this for game day spreads, snow days, batch cooking, feeding a crowd, and freezer meals. This New Mexico green chile pork-style chili works as a bowl meal, tortilla filling, or a smothered dish base for enchiladas, burritos, and even eggs.
Why You’ll Love This Recipe
- Deep, layered chile flavor without overwhelming heat
- Thick, restaurant-style texture thanks to the roux (not watery or soupy)
- Shredded pork green chili that stays tender and juicy
- Easily adjustable spice level
- Makes a large batch for meal prep
- Freezer-friendly for future dinners
- Doubles as both a stew and a filling
- Minimal hands-on time
ingredients
Hatch green chiles. Use mild Hatch green chiles for a flavorful base that isn’t overpowering. If you can find roasted Hatch chiles, even better.
Green chile sauce. Choose a medium-heat jarred green chile to layer in more depth.
Salsa verde. A medium salsa verde adds acidity and rounded chile flavor. You can adjust the heat level here depending on your preference.
Low sodium chicken stock. Always use low sodium chicken broth so you control the salt level.
Sweet yellow onion. Finely chop the onion so it melts into the chili as it cooks.
Jalapeño. Discard the seeds for less heat. For a spicier green chili with pork, leave some seeds in or add an extra jalapeno.
Garlic. Finely mince or mash it for even distribution.
Spices. Ground cumin, coarse kosher salt, black pepper, smoked paprika, cayenne pepper, and dried oregano (Mexican oregano is better if you can get it!) are all you need here.
Pork shoulder. Pork shoulder or pork butt is ideal for slow cooker green chili because it becomes tender and shreddable. Trim excess fat but leave some in for flavor.
Unsalted butter and flour. This is the roux that thickens the chili. Use unsalted butter so you control the seasoning.
Lime. Fresh lime juice added at the end brightens the entire dish. Always squeeze it in after cooking!
Garnishes. Sour cream, shredded cheese, sliced jalapenos, chopped cilantro, green onions, lime wedges, and soft tortillas.
this recipe’s must-haves
A reliable slow cooker or crock pot is essential for achieving that tender, shredded pork texture.
You’ll need a sharp knife and sturdy cutting board to trim and portion the pork. Clean cuts help the meat cook evenly.
A small saucepan and a whisk are key for the roux.
Tongs or forks make shredding easy once the pork is fork-tender.
how to make this Pork Green Chili
Stir
Add green chiles, green chile sauce, salsa verde, chicken stock, onion, jalapeño, garlic, cumin, salt, pepper, paprika, cayenne, and oregano to the slow cooker and stir to combine.
Trim and Cook
Trim excess fat from the pork shoulder and cut into about 3 to 4 chunks. Add pork cubes to the crock pot and cover. Cook on high for 2 hours, then reduce to low and cook another 5 to 6 hours until very tender.
Shred
Remove pork to a cutting board. Shred with two forks and return to the slow cooker.
Whisk
In a saucepan, melt butter over medium heat. Whisk in flour to form a paste. Ladle hot liquid from the slow cooker into the roux slowly, whisking until smooth.
Thicken
Once 1 to 1½ cups of liquid have been incorporated, pour the roux mixture back into the slow cooker. Cover and cook on Low 30 minutes to 1 hour until thickened.
Finish
Turn off the heat and stir in fresh lime juice. Adjust seasoning if needed. Serve warm with tortillas, chips, or cornbread and your favorite toppings.
Tips for Success
- Finely chop the onion and jalapeno so the chili stays smooth and thick.
- Remove jalapeno seeds to control the spice level.
- Do not skip the roux step; this is what makes it thick, not soupy.
- Temper the roux slowly with hot liquid to avoid lumps.
- Taste before adding extra salt, since jarred chiles vary in sodium content.
- Add lime juice only at the end to keep the flavor bright.
variations
For a milder version, use mild green chile and mild salsa verde while skipping the cayenne entirely. This keeps the flavor but tones down the heat for kids or sensitive palates.
For a spicier version, add a serrano pepper, extra jalapeno, or a hot salsa verde. You can also increase the cayenne slightly for more kick.
For a smokier flavor profile, stir in a small amount of chipotle powder. It adds depth without changing the texture.
For a thicker stew-style consistency, slightly increase the roux quantity. For a brothier green chile pork stew, skip the roux entirely.
More Green Chili Recipes to Try: Hatch Green Chile Gumbo I Hatch Green Chile Chicken Sliders I Hatch Green Chile Mini Chicken Nachos I Green Chile Cheddar Whole Wheat Biscuits
faqs
Can I use pork tenderloin instead of pork shoulder?
Pork shoulder is recommended for shredded pork green chili because it has enough fat to stay tender. Tenderloin may turn dry and stringy during long slow cooking.
How spicy is this pork green chili?
It has balanced heat. You can easily adjust it by choosing mild or hot jarred chiles and adjusting jalapeno or cayenne.
Can I make this ahead of time?
Yes. It tastes even better the next day as the flavors continue to develop.
Need more cozy and hearty meal? Check out my soups and stews recipe page
what to serve with this Pork Green Chile
Soft flour tortillas are ideal for dipping, scooping, and wrapping this thick green chili. You can also serve it with tortilla chips or alongside cornbread or jalapeno cornbread for a hearty pairing.
Warm corn tortillas make it easy to turn this into tacos. Cilantro lime rice is a great base for bowl-style servings, and Mexican street corn adds sweet contrast.
For brunch, top with fried eggs and serve with breakfast potatoes. These easy breakfast sweet potatoes are a great option. Add sliced avocado for a creamy finish.
how to store
Store. Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat. Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if needed.
Freeze. Freeze in airtight containers for 3 to 6 months. Thaw overnight in the refrigerator before reheating.
everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
More Tender Pork Recipes to Make for Dinner
If you love cooking with pork shoulder and other rich cuts, try this smoked pork loin for a flavorful main that works beautifully for dinner parties or weekend meals at home.
A pulled pork burger is another great way to use tender, shredded meat, especially if you’re feeding a crowd or planning a casual gathering.
For brunch, this pork belly breakfast sandwich is always a hit and makes a hearty, savory start to the day.
Finally, if you make this pork green chili recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Pork Green Chile
equipment
- Crockpot
- Tongs or forks for shredding
ingredients
- 27 oz Hatch green chiles mild heat
- 16 oz jar green chile medium heat
- 16 oz jar salsa verde medium heat
- 2 cups low sodium chicken stock or broth
- ½ large sweet yellow onion very finely chopped (around 1 cup chopped)
- 1 to 2 jalapeno pepper very finely chopped (seeds discarded)
- 4 garlic cloves steamed
- 1 Tbsp ground cumin
- 1 tsp coarse Kosher salt if using fine grain table salt, use half the amount
- 1/2 tsp finely ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/4 tsp dried oregano
- 2– 2 ½ lbs pork shoulder or pork butt
- 2 tbsp unsalted butter
- ¼ cup all purpose flour
- 1 lime
instructions
- Add green chiles, green chile sauce, salsa verde, chicken stock, onion, jalapeno, garlic, cumin, salt, pepper, paprika, cayenne pepper, and oregano to a crock pot or slow cooker. Stir to combine.
- Trim the excess fat off of the pork shoulder. Cut it into 3 to 4 large chunks. Add pork to the slow cooker.
- Cover and cook on High for 2 hours, then reduce to Low and cook for another 5 to 6 hours, until the pork is very tender. Remove the pork pieces to a cutting board. Shred with two forks then return to the slow cooker.
- In a small saucepan, melt the butter over medium heat. Once melted, add the flour, whisking it until it is combined into a paste. Ladle in about 1/ cup of the hot liquid from the slow cooker into the roux, whisking until smooth.
- Continue to add more liquid to the roux, 1/4 cup at a time, whisking until smooth each time. Once you’ve added about 1 to 1 1/2 cups of liquid, pour the roux into the slow cooker.
- Cover and cook on Low for another 30 minutes to 1 hour, until slightly thickened.
- Turn off the heat. Add lime juice and stir to combine.
- Serve warm with tortilla chips, soft flour tortillas, or warm corn bread and all your favorite toppings.
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notes
- If you are not home to switch from High to Low, cook on Low for 9 to 10 hours total.
- Store leftovers in the refrigerator up to 5 days or freeze 3 to 6 months.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
