Andy's Spicy Green Chile Pork Recipe -
Andy's Spicy Green Chile Pork Recipe
  • READY IN 8+ hrs

Andy's Spicy Green Chile Pork

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    8 hrs

    8 hrs 10 mins


  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.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2010

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 a little. I used pork loin instead of shoulder and I used two 24 oz. jars of La Victoria green chunky salsa (medium). Very delicious. Even better the next day.

Most Helpful Critical Review
Jan 10, 2011

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

Oct 05, 2010

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 family. I mixed all the ingredients together rather than layering them in the crock pot because I wanted all the flavors to mingle around the meat. I also used 3 lbs of pork chops because I couldn't find a 3 lb roast. The chops worked great and the flavor was wonderful. To serve the meat, I made baked chimichangas. I shredded the meat and mixed it with the solids from the salsa and onions and about 1/2 cup liquid. I then placed about 1/4 c Monterey Jack cheese on a tortilla, and then covered it with about 3/4 c meat and rolled them up. I placed them seam side down in a 9x13 baking pan, brushed the top with some butter and baked them in a 425 oven until the tops were tanned. This meat was perfect for chimichangas and I will definately make this recipe many times! Thank you for sharing!

Jul 13, 2010

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 and seeded it. It gave it just enough kick but was not at all hot. Next time I might add a few more. Will make this again for sure. Thanks for sharing.

Sep 15, 2010

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, roasted corn). Then we all got to create our own tasty dinner. One of the easiest and tastiest recipes I have ever made!

Oct 26, 2010

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 awesome sauce. Served in Tortillas with refried beans, sour cream and grated cheese, green sauce on top......excellent.

Jul 27, 2010

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 tortillas taco style.

Aug 16, 2010

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 tortillas, fresh tomatoes, avocado and cheese, then a second time as quesadillas.


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  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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