Slow-Cooked Chile Verde Pork Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chunks of pork simmered in a vibrant tomatillo and green chili sauce, perfect for Cinco de Mayo celebrations. This mexican-inspired cinco de mayo ready in about 500 minutes pairs pound, husked and quartered tomatillos, stemmed and seeded jalapeño peppers, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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.

Prep: 20 min Cook: 480 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 pounds pork shoulder cubes and brown on all sides for about 5-7 minutes, then transfer to a slow cooker.
  2. Step 2: In a blender, combine 1 pound quartered tomatillos, 2 stemmed and seeded jalapeño peppers, and 1 medium diced yellow onion. Blend until smooth and pour into the slow cooker with the pork.
  3. Step 3: Add 4 minced garlic cloves, 1/2 cup chopped fresh cilantro, 2 cups chicken broth, 1 teaspoon ground cumin, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper to the slow cooker. Stir to combine.
  4. Step 4: Cover and cook on low for 6-8 hours until pork is tender and shreds easily.
  5. Step 5: Stir in 2 tablespoons lime juice just before serving for a bright finish.

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Frequently asked questions

How long does Slow-Cooked Chile Verde Pork Stew take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Chile Verde Pork Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced yellow onion from drying out.

Can I substitute ingredients in Slow-Cooked Chile Verde Pork Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Chile Verde Pork Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Chile Verde Pork Stew?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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