Tender pork simmered in green enchilada sauce and topped with melted cheese — this Easy Pork Chili Verde Recipe is cozy, rich, and packed with flavor.
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So here’s the truth — I didn’t set out to make chili verde that day. It was one of those long afternoons where the sky looked a little too grey and my energy level hovered somewhere between “nap” and “snack.” You know the vibe. I opened the fridge, found a pork tenderloin that had been patiently waiting for purpose, and thought, what if I just threw it in the slow cooker and let it figure itself out?
There was also this old can of green enchilada sauce hiding behind a jar of pickles (why do I always forget what’s in the back of the fridge?). Anyway, I poured it in with the pork, crossed my fingers, and told myself I’d order takeout if it went wrong. Two hours later, I lifted the lid and… that smell. Oh man. Warm, smoky, tangy — like the kind of scent that makes neighbors wander outside pretending to check their mail just to see what you’re cooking.
I remember thinking, why does this taste like something my grandma would’ve made after church? Maybe it was the patience in the slow simmer, or maybe it was just dumb luck, but either way — that was my first Easy Pork Chili Verde Recipe moment. And I’ve made it countless times since. Every time, it reminds me that good food doesn’t have to be complicated. Sometimes it’s just pork, a can of sauce, and a small leap of faith.
Why You’ll Love This Easy Pork Chili Verde Recipe?
Here’s why I keep coming back to it — and why I think you will too. It’s ridiculously simple. You throw it all together, forget about it, and hours later you’ve got this pot of tender, juicy pork swimming in a sauce that tastes like it’s been bubbling all day.
There’s also something cozy about it. Like that moment when you’re watching rain slide down the window and your whole house smells like dinner. Plus, it’s versatile. Wrap it in tortillas, pour it over rice, or just eat it from a bowl with a spoon (I’ve done that more times than I’ll admit).
If you’re anything like me, you’ll also love that this recipe doesn’t try too hard. No fancy ingredients, no twenty-step directions. Just a real, honest-to-goodness easy meal that hits the spot every single time.
Ingredient Notes:
Okay, let’s talk about what makes this Easy Pork Chili Verde Recipe so good. These ingredients are simple, but they each pull their weight — kind of like that one dependable friend who always brings snacks to the party.
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Pork Tenderloin: It’s lean, tender, and cooks beautifully. You can use pork shoulder if you want something richer — I sometimes do when I’m feeling indulgent.
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Green Enchilada Sauce: The secret weapon. It’s tangy, spicy (but not too spicy), and saves you from blending tomatillos at 8 a.m.
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Kosher Salt: Simple, yes, but crucial. It ties all those bold flavors together at the end.
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Mexican Cheese Blend: A mix of melty, creamy goodness that just feels right. Use whatever’s in your fridge — cheese is forgiving.
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Corn Tortillas: For scooping, dunking, wrapping… or for that dramatic taco-shell crunch when you’re impatient.
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Optional Toppings: Sour cream, cilantro, chopped onions, and pickled jalapeños. Totally optional, but the more toppings, the better the mood, right?
How To Make Easy Pork Chili Verde?
Here’s where the magic happens. Don’t worry — this Easy Pork Chili Verde Recipe doesn’t require any culinary acrobatics.
Step 1: Cook the Pork
You know that feeling when you just want dinner to make itself? This is it. Toss your pork chunks and green enchilada sauce into the slow cooker. Stir once, slap on the lid, and set it to high for about 2 to 3 hours. While it cooks, the sauce thickens and the pork practically melts. The smell alone might make you impatient — but hang tight. When the pork shreds easily with a fork, it’s ready. Season with salt at the end; it’s like turning up the volume on the flavor.
Step 2: Add the Cheese
Now for the best part — cheese. Sprinkle that glorious blend right over the hot chili. Cover it again and let it melt into this golden, gooey blanket. Every time I lift that lid and see the cheese bubbling, I swear it’s one of life’s great little victories.
Step 3: Warm the Tortillas and Serve
Wrap your tortillas in a damp paper towel and microwave for 30 seconds. Keep them wrapped so they stay warm and soft. Then grab a bowl, spoon in your chili verde, pile on the toppings, and let the magic happen. Some days I go fancy with cilantro and lime, other days I just tear a tortilla in half and eat straight from the bowl. No rules here.
Storage Options:
Here’s the funny thing about this dish — it somehow tastes even better the next day. Like the flavors have had a heart-to-heart overnight and decided to get along even better.
Pop any leftovers into an airtight container and refrigerate for up to four days. When you’re ready to reheat, do it gently on the stove or in the microwave with a splash of broth or water. If you’re planning ahead, you can freeze it too — just leave off the cheese until you’re ready to serve.
And yes, I’ve eaten it cold once… straight from the fridge at midnight. Don’t judge.
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Variations and Substitutions:
One of the best things about this Easy Pork Chili Verde Recipe is how flexible it is. Think of it as your culinary canvas — and you’re the slightly hungry artist.
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Swap the Meat: Chicken thighs or even shredded rotisserie chicken work great if you don’t have pork.
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Turn Up the Heat: Add chopped jalapeños, green chilies, or a splash of hot sauce if you like it fiery.
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Add Some Veggies: Diced onions, bell peppers, or tomatillos blend right into the sauce.
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Try Different Cheese: Pepper Jack adds a little kick, while cotija gives it a salty, crumbly finish.
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Change the Wrap: No tortillas? Serve it over rice, spoon it into burritos, or toss it on nachos — seriously, it’s good on everything.
What to Serve with Easy Pork Chili Verde?
If you’re wondering what pairs perfectly with this Easy Pork Chili Verde Recipe, I’ve got you.
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Cilantro Lime Rice: Fresh, zesty, and soaks up all that verde sauce beautifully.
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Refried Beans: Because it’s not a Mexican-inspired meal without them.
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Avocado Salad: Creamy and cooling — balances the heat like a charm.
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Mexican Street Corn: Messy, cheesy, and absolutely worth every bite.
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A Cold Beer or Margarita: Let’s be real — this dish practically begs for one.
Frequently Asked Questions:
Can I use pork shoulder instead of tenderloin?
Yep! It gives the chili more richness and body. You’ll just need to cook it a little longer to get that fall-apart tenderness.
Is enchilada sauce the same as salsa verde?
Close, but not twins. Enchilada sauce is smoother and richer; salsa verde’s got a fresher tang. Honestly, both taste great here.
How do I make it less spicy?
Go for a mild enchilada sauce, skip the jalapeños, and add a big dollop of sour cream on top. Problem solved.
Every time I make this Easy Pork Chili Verde Recipe, it reminds me that sometimes the best meals aren’t planned — they just sort of happen. There’s something comforting about throwing a few ingredients together and ending up with something that feels like home. It’s cozy, a little messy, and totally satisfying.
So next time you’ve got a rainy afternoon, a spare pork tenderloin, and no desire to complicate dinner — give this a try. Maybe even throw on some music, pour yourself something cold, and let the smell of simmering sauce fill the kitchen.
And hey — if you end up licking the spoon or sneaking a bite straight from the pot, you’re in good company. I’ve been there too.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Pork Chili Verde Recipe
Ingredients
- 2 ½ pounds pork tenderloin cut into ½-inch cubes
- 28 ounces canned green enchilada sauce
- Kosher salt to taste
- 1 cup shredded Mexican cheese blend
- 12 5-inch corn tortillas
- Optional toppings: sour cream, fresh cilantro, diced onions, and pickled jalapeños
Instructions
Cook the Pork
- Combine the pork cubes and enchilada sauce in the bowl of a slow cooker. Stir to coat the meat evenly with the sauce. Cover and cook on high for 2 to 3 hours, or until the pork becomes tender enough to shred easily with a fork. Adjust the seasoning with salt according to taste.
Add the Cheese
- Once the pork is fully cooked and tender, sprinkle the shredded Mexican cheese blend evenly over the top. Cover the slow cooker again and allow the cheese to melt completely, approximately 5 minutes.
Warm the Tortillas and Serve
- Stack the corn tortillas and wrap them in a damp paper towel. Microwave for 30 seconds to soften and warm. Keep the tortillas covered until ready to serve.
- Ladle the chili verde into individual bowls and serve hot with the warmed tortillas. Garnish with your preferred toppings such as sour cream, cilantro, onions, or pickled jalapeños.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
