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READY IN 8+ hrs

Andy's Spicy Green Chile Pork

Read Reviews (152)

"Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too." — andympls

Ingredients Edit and Save

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Types of Salt

Original recipe makes 8 servings Change Servings

1 white onion, chopped
salt and pepper to taste
2 1/2 pounds pork shoulder roast

1 (16 ounce) jar green salsa (such as Frontera®)
1/2 cup chopped fresh cilantro
2 serrano chile peppers, or to taste

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Directions

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.
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.
Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

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PREP 10 mins
COOK 8 hrs
READY IN 8 hrs 10 mins

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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.

—KAT

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Most Helpful Critical Review

Jan 10, 2011

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

—TARENWALTERS

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209 Ratings

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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.

—Londa

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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!

—ranchwife

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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!

—shayna

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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.

—Lori

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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.

—Alan and Chef Poobe

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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.

—Chef Delish

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Nutrition

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
283 mg
11%

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

Nutritional Information

Andy's Spicy Green Chile Pork

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 169
Calories from Fat: 76

% Daily Value *
Total Fat 8.4g 13 %
Saturated Fat 3g 15 %
Cholesterol 56mg 19 %
Sodium 283mg 11 %
** Potassium 254mg 7 %
Total Carbohydrates 5.4g 2 %
** Dietary Fiber 0.4g 1 %
Protein 15.9g 32 %
Sugars 2.6g
Vitamin A 4 %
Vitamin C 5 %
Calcium 2 %
Iron 10 %
** Thiamin 39 %
** Niacin 47 %
** Vitamin B6 14 %
** Magnesium 5 %
** Folate 4 %

* 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.