Go Back
Slow Cooker Salsa Verde Pork Chili

Slow Cooker Salsa Verde Pork Chili

“Ban the Bland” with this spicy Slow Cooker Salsa Verde Pork Chili! It’s a perfect meal for a busy fall day or gearing up to watch the big game!
Course Main Course
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • 1 (3 ½ - 4) pound pork tenderloin, trimmed of excess fat
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon each kosher salt and black pepper, divided
  • 1 (24-ounce) jar Pace® Salsa Verde
  • 1 (7-ounce) can diced green chiles
  • 1 cup chicken broth
  • 1 large yellow onion, diced
  • 3-4 cloves garlic, minced
  • 3 (15-ounce) cans cannellini or great northern beans, drained and rinsed
  • --
  • For serving:
  • Lime wedges
  • Fresh cilantro
  • Diced Avocado
  • Fresh or pickled jalapenos
  • Tortilla Chips


  1. Place pork tenderloin in a large (8 quart) slow cooker, cutting the pork tenderloin into 2-3 pieces to fully fit into the slow cooker.
  2. Season pork with the ground cumin, dried oregano and ½ teaspoon each salt and black pepper.
  3. Pour Pace® Salsa Verde, diced green chilies, chicken broth, onions and garlic over pork in the slow cooker.
  4. Cover and cook on high for 5-6 hours or on low for 8-9 hours, or until the pork begins to fall apart.
  5. Once pork begins to fall apart, use tongs or two forks to shred the pork, right in the slow cooker. Once pork is shredded add beans and continue cooking for an additional 45-60 minutes, or until the beans are heated through.
  6. Serve chili with desired toppings.

Recipe Notes

You may need an additional 1-2 cups of chicken broth or jar of Pace® Salsa Verde when heating leftovers as the chili thickens up quite a bit when refrigerated.