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Flavorful Slow Cooker Hatch Chile Verde Pork with White Beans

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A comforting and flavorful slow cooker recipe featuring tender pork shoulder simmered in smoky Hatch chile verde sauce with creamy white beans. Perfect for cozy dinners and easy meal prep.

Ingredients

Scale
  • 3–4 lbs pork shoulder, cut into chunks
  • 4–5 large Hatch green chiles, roasted, peeled, and chopped
  • 2 cups cooked white beans or 1 can, drained and rinsed
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 cups chicken broth (low-sodium recommended)
  • 3 medium tomatillos, husked and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano (preferably Mexican oregano)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Preheat broiler or grill. Roast Hatch chiles and tomatillos on a baking sheet for 7–10 minutes, turning occasionally, until skins are charred and blistered. Let cool, peel chiles (remove seeds if less heat desired), and roughly chop chiles and tomatillos.
  2. Heat olive oil in a large skillet over medium-high heat. Season pork chunks with salt and pepper. Sear pork in batches until browned on all sides, about 3-4 minutes per side. Transfer seared pork to slow cooker.
  3. In the same skillet, reduce heat to medium. Sauté diced onions until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  4. Add roasted chiles and tomatillos, sautéed onions and garlic, white beans, chicken broth, cumin, and oregano to the slow cooker with pork. Stir gently to combine.
  5. Cover and cook on low for 7–8 hours or on high for 4–5 hours until pork is tender and easily shredded. Sauce should thicken and beans become creamy.
  6. Taste and adjust salt and pepper before serving. Garnish with fresh cilantro if desired.

Notes

Always sear pork before slow cooking to enhance flavor. Roast chiles and tomatillos for smoky depth. If sauce is too thin after cooking, cook uncovered on high for 20-30 minutes to reduce. Use canned beans rinsed well if short on time. Remove chile seeds to reduce heat or add jalapeños for extra spice. Can be adapted for Instant Pot by sautéing pork then pressure cooking 35 minutes with natural release.

Nutrition

Keywords: slow cooker, Hatch chile verde, pork shoulder, white beans, green chile stew, easy dinner, comfort food, slow cooker pork, Mexican recipe

Find it online: https://coracooks.com/flavorful-slow-cooker-hatch-chile-verde-pork-with-white-beans-recipe-easy-and-best/