Green Enchilada
Pork Chili
A bold, tangy slow cooker chili where the pork shoulder does all the work — braised all day in salsa verde until it falls apart into tender, flavorful shreds. Finished with fresh cilantro and pinto beans, this is the kind of versatile recipe that works as a chili bowl, over cauliflower rice, or stuffed into lettuce wraps all week long.
- Chili
- 4 lb pork shoulder
- 16 oz salsa verde
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp dried oregano
- ¼ tsp black pepper
- 1 can pinto beans, drained & rinsed (see tip for lower-carb option)
- ¾ cup fresh cilantro, chopped
- Toppings
- — 2% shredded Monterey Jack or cheddar (optional)
- — plain Greek yogurt (in place of sour cream)
- — sliced avocado (optional)
- — sliced jalapeño (optional)
- — lime wedges (optional)
- — extra cilantro (optional)
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1
Load the slow cooker
Spray the slow cooker with cooking spray. Place the pork shoulder in the bottom and scatter the chopped onion and garlic around it. Sprinkle the cumin, oregano, and black pepper over the top. Pour the entire jar of salsa verde over the pork. Cover and cook on low for 8 hours.
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2
Shred the pork
After 8 hours the pork should be completely tender and pulling away from the bone. Remove any bones and discard. Use two forks to shred the pork directly in the slow cooker, pulling it apart into generous pieces. It should fall apart with almost no effort — if it resists, cover and cook for another 30 minutes.
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3
Add the beans & cilantro
Stir in the drained pinto beans and chopped cilantro. Cover and cook on low for an additional 15 minutes until the beans are warmed through and the cilantro has wilted into the chili. Taste and adjust seasoning — a squeeze of lime juice at this stage can brighten everything up significantly.
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4
Serve
Ladle into bowls and pile on your favorite toppings — shredded cheese, a dollop of Greek yogurt, sliced avocado, fresh jalapeño, extra cilantro, and a squeeze of lime. Alternatively serve over cauliflower rice, spoon into lettuce wraps, or use as a filling for stuffed bell peppers.
- Lower carb option: Pinto beans add great fiber and heartiness but also bring more carbs — skip them entirely or replace with diced zucchini stirred in during the last 15 minutes for bulk without the extra carbs.
- Salsa verde does the heavy lifting: The entire flavor base of this chili comes from the jar of salsa verde — choose a good quality one with a flavor you love since it will define the finished dish. Herdez is widely available and works beautifully.
- This pork goes everywhere: The shredded green chili pork is one of the most versatile things you can make — serve it as chili, spoon it over cauliflower rice, stuff it into lettuce wraps, fill bell pepper halves, or pile it on top of our Roasted Radishes. Make a big batch and use it all week.
- Even better the next day: Like all slow cooker dishes, this chili deepens significantly overnight. Store in the fridge for up to 5 days or freeze in portions for up to 3 months.
- Greek yogurt over sour cream: A generous dollop of plain Greek yogurt cools the heat and adds creaminess — it's a direct sour cream substitute that adds protein rather than fat.