• 2 T. corn oil
  • 2 lb. Pork Ribs, coarsely cut, boneless, country style or Pork Shoulder
  • Kosher salt and
  • Cracked Black Pepper to taste
  • 2 c. onion, yellow, diced
  • 1/4 c. Jalapeno chile, minced
  • 1 c. green chiles, dried, seeded, steamed and minced (New Mexico is the best)
  • 1/4 c. garlic, minced
  • 2 c. Poblano Chile, roasted peeled and pureed
  • 1 c. cheese, Pepper Jack, grated
  • 24 flour tortillas, (6 - inch)
  • 1/4 lb. butter

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This Slow Cooker Green Chile Pork may be my favorite of all time! Can be serve as an appetizer, but I can actually eat it as a meal. So GOOD!

  1. In a cast iron pot or Dutch oven, heat the corn oil
  2. Season the pork with salt and pepper.
  3. When the oil is hot, add the pork, onions, an jalapenos, (New Mexico) dried chiles, and garlic.
  4. When brown, transfer to the slow cooker.
  5. Cover. Cook on Low for 4-5 hours.
  6. Add the poblano chile puree, salt and pepper to taste.
  7. Cover. Continue to cook on Low for 2-3 hours.
  8. Serve topped with the grated cheese.
  9. Lightly brown the cheese (if possible).
  10. Grill the tortillas and brush with the butter.
  11. Spoon the green chile pork into the tortillas, roll them up, and ENJOY!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Crock Pot Best Green Chile Pork

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