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Crockpot Chili Verde

Servings 8


  • 2 cups boiling water
  • 1 tablespoon  butter
  • 2 lbs boneless pork chops cut into 1 inch cubes
  • 1 large yellow onion finely chopped (to save time and tears you can buy pre-chopped onions in the refrigerated produce section)
  • 6 cloves garlic minced
  • 1 jalapeno pepper finely chopped
  • 1 habanero pepper finely chopped *OPTIONAL if you want it spicy*
  • tablespoon oregano dried
  • teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups chicken stock
  • 2 19 ounce cans of white kidney beans, drained
  • 1 tablespoon apple cider vinegar
  • 1 4 ounce can mild green chiles *OPTIONAL*


  1. Heat skillet over medium-high heat and add butter.
  2. Add pork in batches (I did three at a time) and brown the meat, turning while cooking.
  3. Using a slotted spoon, transfer the pork to your crockpot.
  4. Reduce heat to medium.
  5. Add onion and cook while stirring until the onions are soft (5-7 minutes).
  6. Add garlic, jalapeño pepper, oregano, cumin, salt and pepper.
  7. Cook while stirring for one minute.
  8. Transfer mixture to blender or food processor.
  9. Add 1 cup chicken stock and blend until smooth.
  10. Add vegetable mixture (should resemble soup), remaining stock, beans and vinegar to crockpot.
  11. Stir and cook on LOW for 8-10 hours or HIGH for 4-5 hours, depending on how much time you have.
  12. Just before serving, stir in green chilies.

Recipe Notes

NOTE: This is a thinner chili and has more of a soup consistency, which I really enjoyed. If you prefer a thicker chili, puree only one cup of the beans with one cup of your stock, before adding it to the meat.
Tip: most grocery store butchers will cut and cube your meet for you free of charge!
Garnishes: Avocado, Cilantro, Plain Greek Yogurt/Sour Cream, Shredded Cheddar Cheese

Adapted from Delicious Dependable Slow Cooker Recipes