Slow-Cooked Chile Verde Pork Shoulder

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Tender pork shoulder simmered in a vibrant green chile sauce with tomatillos and jalapeños, perfect for tacos or rice bowls. This Mexican-inspired Cinco de Mayo recipe, ready in about 440 minutes, pairs pork shoulder, cut into 2-inch chunks, tomatillos, husked and rinsed, jalapeño peppers, stemmed and seeded for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder, cut into 2-inch chunks
• 1.5 lbs tomatillos, husked and rinsed
• 2 jalapeño peppers, stemmed and seeded
• 1 medium white onion, quartered
• 4 garlic cloves
• 1/2 cup fresh cilantro leaves
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Preheat a large skillet over medium-high heat and add 2 tbsp vegetable oil. Brown 3 lbs pork shoulder chunks in batches for 3-4 minutes per side until deeply golden, then transfer to a slow cooker.
2. Step 2: In a blender, combine 1.5 lbs tomatillos, 2 stemmed and seeded jalapeño peppers, 1 medium quartered white onion, 4 garlic cloves, 1/2 cup fresh cilantro leaves, and 2 cups chicken broth. Blend until smooth.
3. Step 3: Pour the tomatillo-jalapeño sauce over the pork in the slow cooker. Add 1 tsp ground cumin, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Stir gently to combine.
4. Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours until the pork is fork-tender and shreds easily.
5. Step 5: Remove pork pieces and shred with two forks, then return to the sauce and stir to coat thoroughly. Serve warm with tortillas or rice.