This post contains affiliate links. Click here to read my affiliate policy.
Last Updated on August 8, 2021
Slow Cooker Chili Verde that is so simple! Made with less than 10 ingredients, and spices like cumin and oregano, it’s the perfect easy dinner to throw in your crockpot.
One of the hardest things for me to remember is that I have limitations. I started the 30 Day Body Weight Challenge and it kicked my butt after only one workout.
It made me feel so drained and I was run down for three days. This helped me realize that I can not do workouts like this because they hurt more than help in my journey.
I WANT to be the chick who can do crossfit and do 7 minutes of burpees but I’m not.
I want to be buff like a cheetah but let’s face it, there is no way on earth I’m going to dedicate the time and focus that it takes for me to look like a fitness model.
I’m not going to say “No” more times than “Yes” when it comes to treats. This does not not mean that I don’t want to be healthy and strong. This just means that I refuse to spend any more time focusing on things that don’t fit my lifestyle.
This chili verde recipe is a start to this intention. Normally when I’m craving chili, I’ll whip up this slow cooker chipotle bean chili, but I am working on eliminating grains and legumes again.
It’s also simple and Whole 30 compliant. I kept away from tomatillos because honestly, they are too sour for my tastes. This is rich, warm and delicious and I hope you enjoy it.
What is chili verde?
Chili Verde is delicious! It’s a delicious Mexican recipe that is made using tender pork and other Mexican spices and ingredients.
What you’ll need for this Chili Verde recipe
The short list of ingredients is below. (and there is a reason why this recipe says 5 stars!) It’s really good and you’re going to love the flavors that the jalapeno peppers and cilantro bring to the dish. If you’re looking for an authentic Mexican recipe, you’re not going to want to miss one of my favorite family recipes.
- Beef broth
- Dried cilantro
- Sea salt
- Black pepper
- Olive oil
- Anaheim chilies
- Pork tenderloin
How to Make This Slow Cooker Chili Verde Recipe:
Add the broth, olive oil and spiced to the slow cooker and mix.
Then add all the rest of the ingredients and set your slow cooker on high and cook for 6 hours.
What can I do with leftover chile verde?
So many things But my favorite way to eat leftovers of this recipe after I make chile verde is to treat it like it’s a topping or addition to other fun slow cooked recipes.
You can drizzle this on top of rice for more flavor or even put it in a bowl and just top it with some sour cream. I’ve even had this put into a tortilla and eat it like a taco as well. If you’re ready to make this recipe, you’re not going to be sorry!
What are some other ingredients that you can add to this chile verde recipe to bring out even more Mexican flavor and taste?
This is where this simple chili verde recipe can get really interesting. Even though this recipe is already loaded down with taste, you can easily add in more ingredients to change the flavor just a tad bit.
Some other ingredients that you can add are green chiles, chicken broth, chili peppers, tomatillos, poblano chiles, garlic cloves, Mexican oregano, and more!
What toppings can you put on this chile verde recipe?
Did I mention that I’m a huge fan of toppings? There are so many recipes that can get so much more taste by adding on toppings! Salt and pepper are always a good idea but don’t forget that chopped cilantro, chopped jalapeno peppers, and onions and garlic can really add a fun flavor to the taste of this recipe.
I’ve tried this recipe about a million times and I love to change up the flavor every time by changing up the addition of Mexican spices.
How do you thicken chili verde?
If you want to thicken up your chili verde recipe, just add a small bit of cornstarch and stir. You’ll be able to open the lid on the crock pot and add it in without issues.
Are tomatillos spicy?
They’re not but so many people think that they are. And since I’m not a fan of them, I just don’t worry about them and don’t add them to the recipe. I don’t like the seeds in the recipe or the texture it brings.
But if you still want that flavor, you can easily make tomatillo sauce and have that to mix in later or use for other recipes.
How To Store Leftover Chili Verde
If you’re lucky enough to have some of this pork recipe leftover, you have a couple of ways to store it. You can place all verde pork into a container with a lid and keep it secured in your fridge.
If you think that you won’t be eating this chile verdi recipe in a couple of days, you’re going to want to transfer it to the freezer. This will freeze the chili verde until you’re ready to eat and then all you have to do is thaw, reheat, and enjoy.
I told you that this chili verde recipe was simple! This is one of the best recipes out there that stays true to Mexican flavor and taste. I know that when I tell the family that I’m making this delicious dish, they all make certain that they’re home and ready to eat.
It really is one of my favorite chili recipes to make! Don’t forget to chop up the cilantro and extra jalapeno peppers so that your toppings are ready to add once this simple slow cooker recipe is done!
If you like this Slow Cooker Chili Verde recipe, you’ll love:
Slow Cooker Chocolate Chicken Mole
Slow Cooker Chili Verde
Whole30 and Low Carb, this Crockpot Chili Verde is an authentic Mexican recipe.
- 2 cups beef broth
- 1 tbsp dried cilantro
- 1 tsp cumin
- 2 tsp sea salt
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 3/4 lb Anaheim chilies, remove seeds and finely dice
- 2 jalapenos, remove seeds and dice
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 1/2 lbs diced Pork tenderloin
- Add the broth, olive oil and spiced to the slow cooker and mix.
- Then add all the rest of the ingredients and set you slow cooker on high and cook for 6 hours.
Amount Per Serving: Calories: 217Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 858mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 24g
I don’t blame you for leaving out the tomatillos. Looks delicious!
oooh is this very spicy???
I love some chili! I have to admit, I tend to eat mine from the can. I might just change my mind with recipes like this, though.
Oh my husband would absolutely LOVE this recipe. He’s all about spicy!
I made a delicious white chicken chili in my slow cooker today for the game. I think I’m addicted to slow cooking. I am going to try this one out next!
This looks delicious! I need to start using my slow cooker more!
I’ve been seriously considering T-Tapp. I have a friend that really enjoys loves the program. I need to look into it a bit more.
Hello there! I just found your blog recently and I love it. I really respect what you said about your work out regimen. It takes a lot of courage to admit that your wants are not your needs and to be okay with that without feeling totally defeated. I’ve been struggling with an undiagnosed chronic pain condition for a few years and it has forced me to face this issue to. I WANT to be super active and ride my bike everyday and climb mountains like a boss. But my body often says no. So I gotta do just what I can and what feels helpful and stop comparing myself to others. It’s tough though! What I am saying is Thank you for the post. You encouraged and inspired me! The recipe looks great too! 🙂 🙂
Thank you Aura 🙂 It is tough but I’m getting to the point in my life where I want to celebrate what I can do and stop “punishing” myself for not being “perfect”.
ooh I have to show this to Hubby. I think he would enjoy this recipe.
I made this yesterday and it was SO good! 🙂
I’m so glad you enjoyed it Jennifer! It’s a keeper.
Thanks for the recipe. My slow cooker has been unused because I can’t find new recipes I like
Wow, that is a lot of chilis, looks good though. I need slow cooker recipes right now, my schedule is crazy.
I’m going to look into T Tapp. I need a workout that fits into my life too. And this chili, that fits into my life just fine. lol
This looks pretty good! I actually had some chili this weekend. 🙂
I am inspired to whip out the crockpot again this week. There is just something about the smell of a wonderful diner simmering throughout the day…LOVE!
I totally get the workout pain – – I just had to accept my health & body for what they are, and know when, and how far, to push myself.
Nice recipe! I like something that’s a little spicy!
Looks delicious as always!
I’m definitely going to be making this soon, thanks!
It’s so cold in Iowa, this would warm us up nicely! I jump all in to workouts too.
Great recipe! We just made this today, and I have to say that it is worth making for the smell alone. Easy (once the peppers are seeded), fragrant and delicious! Thanks for sharing.
I’m so glad you enjoyed it Linda!
This looks delicious! I’m not a fan of pork, though– would it work to sub chicken broth for beef broth and chicken for the pork?
It should work. You will have to adjust the cook time though for the chicken.
longer cook time or shorter?
It would be a shorter cook time.
how much is in a serving size?
This was amazing. I loved the smell after a long day gone, simple but ‘Delicious’ . Thank you
So glad you enjoyed it Yvonne!
Hello! Making this tonight. For the Anaheim peppers, do you mean 3/4 pound cut or 3/4 pound whole? Thanks!
You need 3/4lb of pepper hun before you cut them.