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Andy's Spicy Green Chile Pork


"Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too."
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8 h 10 m servings 169 cals
Original recipe yields 8 servings


  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
  2. Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
  3. Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Read all reviews 198
  1. 277 Ratings

Most helpful positive review

Wow this recipe was fantastic!! My husband is hispanic and he said this was the best 'chile verde' he has tasted in years. I took some to work and my co-workers raved about it also. I tweaked it...

Most helpful critical review

It's ok, my kids will eat it, which is good.

Most helpful
Most positive
Least positive

Wow this recipe was fantastic!! My husband is hispanic and he said this was the best 'chile verde' he has tasted in years. I took some to work and my co-workers raved about it also. I tweaked it...

I made this for dinner tonight and we LOVED it! I did make a few changes, but only one to the ingredients - I used a jalapeno pepper in place of the serrano because serranos are too hot for our...

This is SO good. We ate it with tortillas, black beans, and fresh salsa. The only thing I changed was the peppers. I used a fresh jalapeno because it's what I had on hand. I cut it in half a...

This was so delicious! I put it in the crock pot this morning in about 5 minutes. I served it with tortillas, beans, and all kinds of other sides (e.g. lettuce, tomatoes, sour cream, cheese, roa...

This was very good. Made it with homemade Green Salsa, another recipe on this site. The leftover freeze well and have been enjoying the leftovers as a quick dinner after work. Served on tortilla...

Wow ...delicious and easy. Upped the heat a little based on other reviews.....2 serranos, 2 Jalapenos and hot green salsa....perfect. Pureed the vegetables and half the cooking liquid for an awe...

This was a delicious Green Chile Pork recipe. I followed directions pretty closely, as I had all things on hand and didn't need to modify. I was a little worried a few hours after cooking becaus...

I thought this was a tasty recipe and I'll definitely make it again. Next time, I'll opt for a spicier salsa or more serranos as it came out rather mild, but still tasty. We ate it with corn to...

This was great! Even better the next day. I added two serranos and two jalapeños. I served with pepper jack cheese and sliced avocados on flour tortillas.