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easy recipe pork salsa verde

Pork Salsa Verde

This is the perfect slow-cooker recipe for a busy weeknight. The pork is incredibly tender and flavorful. You can opt to make this into a stew, in which case you'd use more broth/water and add par-cooked potatoes and posole corn during the final 15-20 minutes of cook time. You could also save time by steaming or otherwise par-cooking the potatoes in advance. I'd recommend a 15-minute simmer after you add the potatoes and posole to allow the flavors to meld.
Course Entree
Cuisine Latin American
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 8 -10
Author Michelle Frank


  • 1 boneless pork butt roast trimmed of fat and cut into bite-sized cubes
  • 2 tbsp. rich lard (or use butter or canola oil)
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 cups salsa verde divided (see Recipe Note #1)
  • 4 cups beef broth (or use water or a mix)
  • 2 bay leaves


  • 1 28- oz. can posole corn (a.k.a., white hominy, drained)
  • 2 cups baby potatoes quartered
  • 1 tbsp. dried thyme leaves
  • 1 tbsp. Mexican oregano
  • 2 tsp. cumin (optional)
  • 2 4 oz. cans mild roasted green chiles (not jalapeños) drained & chopped
  • S & P to taste


  • shredded lettuce
  • thin-sliced radishes
  • sliced avocados
  • shredded or crumbled cheese
  • warmed tortillas


  • The night before you plan to eat your pork, season the meat well on all sides with salt and pepper. Melt your lard in a heavy-bottomed pot over medium-high heat. Working in small batches, sear your meat on all sides. Remove meat and set aside. Meanwhile, if you're making green chili stew, steam your vegetables until easily pierced with a paring knife. Cool and refrigerate overnight.
  • Add the onion and saute until softened, about 3 minutes, adding more lard or oil if necessary. Add the garlic and bay leaves; saute for an additional minute. Deglaze the pan with half of the broth or water, scraping the bottom of the pot with a wooden spoon. Add the meat back along with any accumulated juices. Add in 1 cup of salsa verde; mix well. Cool and refrigerate overnight.
  • The next morning, add the meat mixture to your crockpot, along with the remaining broth, dried herbs, and cumin (if using). Set the crockpot on low and allow to cook for 6-7 hours (a longer time period is fine).
  • For green chile stew, remove 2 cups of the pork to use in enchiladas suizas; refrigerate. Add your par-cooked potatoes, roasted chiles, and posole corn at hour 7 and turn crockpot to high. Cook for an additional 15-20 minutes. Check seasoning, adjusting as necessary. Stir in 1/2 cup more of the salsa verde; serve with cilantro and remaining salsa verde on the side.
  • For salsa verde pork over rice or in tacos: Taste for seasoning, adjusting if necessary. I serve the pork over rice with shredded cheese, cilantro, and tortillas on the side—this is fun for kids because they can make tacos. Avocados are a wonderful accompaniment.


  1. Use my Salsa Verde recipe or your favorite jarred salsa verde.