Crock-Pot Pork Chile Verde

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Yesterday I was super busy. I had a huge paper to finish for school. So naturally I decided to cook up some pork in the middle of it. Well not exactly decided. You know when you see that irresistible “reduced for quick sale” sticker and you snatch it up before that lady next to you who’s been eyeing the same deal can? Well anyway, I had bought a package of country style pork ribs (boneless!) on sale and the time had come to cook ’em or toss ’em. Hence the decision was made for me and I searched the good old inter-webs for inspiration. I found it in this post over at It turned out pretty tasty and I think would be great over cauliflower rice, but that’s for a different post.

Here’s a pretty picture of the pork-o-licious chunks browning.


And another of everything in the crock-pot read to go.


I also took a picture of the finished product in the crock-pot but it was ugly not professional enough for what I strive for here at Paleo Mama. Anywho, the great thing about this recipe is that you can tweak it a lot to fit your taste. And just in case you were wondering, I finished my paper just about midnight last night, score!

Crock-Pot Pork Chile Verde


1 to 1/12 lbs country style boneless pork ribs cut into cubes

1 can 10oz can Rotel (or diced tomatoes for less spice)

6-8 whole green chiles chopped

1 large diced onion

1 cup chicken broth

Salt to taste

Oil of your choice to brown pork in, I recommend coconut or avocado


Brown pork in frying pan in oil until brown on all sides. Add diced onion to bottom of crock-pot and add pork on top. Add the can of Rotel and diced chiles on top and salt to taste. Finish with chicken broth. You can add more or less broth depending on how stew-like you want this to turn out. Let cook on high for 4 hours. Enjoy!


Sandy Carpenter

Sandy Carpenter

Busy working Mom of two and wife of one. Trying to eat healthier so I feel better and convincing my family to do the same!

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