pork green chili
pork green chili

Crockpot Pork Green Chili

Part Mexican goulash, part green chili – this slow cooked (crockpot) pork shoulder is simple to make but with big bold flavors thanks to tangy, spicy green chilis and Mexican seasoning. It's an easy weeknight dinner that's restaurant quality.

Prep Time: 5 minutes

Cook Time: 8 hours
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Recipe Rundown

slow cooked pork shoulder in green chili sauce

Part Mexican goulash, part green chili – this slow cooked pork shoulder will blow your mind. It’s packed full of tender and juicy pork, elbow macaroni, and salsa verde. Prepare your taste buds for a wild ride that’s savory and tangy. Simple with bold Mexican flavors, this is the best kind of comfort food.

Without a doubt, this slow cooked pork is my new favorite crockpot recipe. I thought this green chile chicken crockpot was amazing, but when it comes to fat and flavor, pork always trumps chicken. Protein aside, you just can’t beat the spicy tang of green chili. It reminds me of this pork pozole verde, only this dish is even easier to make for busy weeknight cooking.

Green Chili Pork: Recipe Snapshot

Star Ingredient: pork shoulder
Flavor Affinities: PORK + GREEN CHILES + CHEESE
Function: cooling
Tastes: sour, savory, spicy
Textures: saucy, tender
Ease: easy!
Method: crockpot (slow cooker)
Wisdom: Pork loves green chile because the mild spiciness and tanginess cuts through the fattiness of the pork, resulting in balanced and dynamic flavors.

Mexican Goulash Variation

While I refer to this as green chili, you might also consider it a Mexican spin on goulash. If you love beefy, cheesy goulash, then you will definitely love the macaroni addition.

Whatever you do, don’t add the macaroni in the beginning or it will get mushy. You can add the dried elbows to the crockpot only during the final hour of cooking. As an alternative, stir in a can of beans just before serving. Point is, the possibilities with this pork chili are endless. Try it in tacos or burritos or just dunk tortillas into it like a stew.

Mexican green chili verde with pork shoulder and macaroni

These days, I’m all about buying larger cuts of meat to save money. You can get a large cut of pork shoulder for less than other cuts of meat. Cook it low and slow, and you will have a restaurant quality dish guaranteed. At least, that’s what my husband told me when he tasted this dish.

How to Make Pork Green Chili in the Crockpot (slow cooker)

The great thing about crockpot pork shoulder is that you season it in the beginning, and the flavors just develop on their own for the most tormentingly tender, shredded pork. Look for pork shoulder that’s 2-3 pounds (bone-in). No need to trim away any fat, just place the whole thing in the slow cooker with the salsa verde and spices.

Set it to low for 7 hours and it’s done. If you’d like to add macaroni, stir it in and add an additional 1 hour and cook on low. Serve it hot while it’s nice and gooey with a sprinkle of cheese. I like any fresh Mexican cheese, but you can do no wrong with cheddar, jack cheese, or mozzarella.

Mexican goulash - green chili macaroni and cheese with slow cooked pork

I’m supremely confident that you will love this recipe, but I’m dying to have you confirm it:) Lemme know in the comments what you think…

Crockpot Pork Green Chili

Part Mexican goulash, part green chili – this slow cooked (crockpot) pork shoulder is simple to make but with big bold flavors thanks to tangy, spicy green chilis and Mexican seasoning. It's an easy weeknight dinner that's restaurant quality.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Mexican
Keyword: braised pork, chile, crock pot, crockpot, green chili, pork, pork shoulder, slow cooker
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 6 bowls
Calories: 376kcal
Author: Chef Sara Furcini


  • crockpot (slow cooker)


  • 2.5 pounds pork shoulder with bone in
  • 1 tbsp kosher salt
  • 1 cup salsa verde a tomatillo based green salsa
  • 1/2 cup sour cream
  • 1 tsp dried Mexican oregano or regular oregano
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp coriander powder
  • 4 oz can diced green chiles
  • 1 cup filtered water
  • 1 cup dried elbow macaroni optional
  • 2 oz queso fresco crumbled
  • cilantro for garnish


  • Add everything to the crockpot (except the macaroni and cheese). Set to low for 7 hours to braise with the lid on until extremely tender. It will fall off the bone very easily.
  • After 7 hours, you can shred and serve it or stir in dried macaroni. Cook on low for 1 hour so the macaroni has time to become fully cooked. Sprinkle with cheese and cilantro.


For a gluten free variation, use gluten free noodles, such as rice or corn elbow macaroni.
Use pork shoulder that is between 2-3 pounds.
If you don’t want to add the macaroni noodles, you can eat after 7 hours or stir in a can of beans.
Leftovers: Transfer leftovers right away to a container and refrigerate for up to 3 days.


Calories: 376kcal | Carbohydrates: 21g | Protein: 29g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 1947mg | Potassium: 603mg | Fiber: 1g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 2.7mg

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