Slow Cooker Pork Chili Verde with Boston Butt
With these cool afternoon thunderstorms rolling in, I started craving something warm for the first time in months.
I knew I had to cook up a pot of this chili verde I’ve been craving — and I thought you might feel the same!
Personally, I live for recipes like this one:
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Easy to pull together
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Cooks itself while I'm out riding horses or weeding the garden
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Hits all the nutritional bases
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Freezes beautifully for meal prep later
Does it get better?
Why Late Bloomer Boston Butt Makes This Dish Shine
Our super succulent Boston Butts are what really make this dish special.
Unlike the typical grocery store pork shoulder, our butts are tender, well-marbled, and melt-in-your-mouth delicious.
It’s no surprise — we raise all our pigs with the highest level of care:
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Rotational grazing on pasture
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Premium local barley and buckwheat diets
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No chemical herbicides, pesticides, pharmaceuticals, GMOs, or hormones
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No inflammatory corn or soy you find in commodity pork
Taste the difference for yourself.
Shop Boston Butt Here
Or grab our most popular Smoke-Show Box, shipped straight to your front door — including a choice Boston butt!
You can also get a few butts bundled with a whole or half hog.
This recipe is adapted from Food Network and it’s a winner.
Ingredients
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8 scallions, cut into 2-inch lengths
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3 cloves garlic, peeled
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1 poblano pepper, stemmed and cut into small chunks
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1 jalapeño, stemmed and cut into small chunks
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½ cup packed cilantro leaves and stems
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3.5–4 lbs Late Bloomer Ranch Boston Butt, cut into 1½-inch cubes
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Two 7-ounce cans mild diced green chiles (with liquid)
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2 tablespoons ground cumin
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1 tablespoon kosher salt
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2 teaspoons freshly ground black pepper
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Two 16-ounce cans pinto beans, rinsed and drained
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Juice of 2 limes
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Thinly sliced avocado (for topping)
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Crumbled chèvre (we love Winter Winds Farm chèvre)
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Fresh cilantro leaves
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Lime wedges
Instructions
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Make the Base Paste:
In a small food processor, combine scallions, garlic, poblano, jalapeño, and cilantro. Process into a chunky paste (2–3 minutes). -
Set Up the Slow Cooker:
Scrape the paste into a 6-quart slow cooker. Add the cubed pork, canned green chiles with their liquid, cumin, salt, and pepper. Stir everything together. -
Cook Low and Slow:
Set your slow cooker to LOW and let it simmer gently for 4–8 hours (refer to your slow cooker manual for exact timing). -
Add the Beans and Lime:
Once the pork is tender enough to shred easily with a fork, stir in the rinsed pinto beans and lime juice.
Taste and adjust seasoning if needed. -
Thicken the Chili:
Simmer uncovered, stirring occasionally, until slightly thickened — about 10–15 minutes. (For a thicker chili, simmer longer.) -
Prep the Toppings:
Slice the avocado, crumble the chèvre, and chop fresh cilantro. -
Serve:
Ladle the chili into shallow bowls. Top generously with avocado, chèvre, cilantro, and lime wedges.
Why You’ll Love This Pork Chili Verde
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Easy and hands-off — perfect for busy days
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Slow-cooked tenderness from our pasture-raised Boston Butt
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Bright and tangy flavor balanced with hearty, comforting richness
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Meal-prep friendly — freezes and reheats beautifully
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Full of nourishing protein, healthy fats, and fiber
There’s no better way to savor these cozy rainy days than with a bowl of this slow-cooked goodness.