I’m really into dried figs right now. They remind me of when I was younger and ate the sh*t out of Fig Newtons. Holy balls those lil’ cookies of happiness really got me going. I could easily eat a whole box of those. Who am I kidding, I could STILL eat a whole box. The seeds give a little crunch to a soft cookie and make life wonderful. People who don’t like Fig Newtons know nothing. But if you don’t like the cookie version….how about the dried fruit version? Stupid good.

Anywho, I’m talking so much about cookies BECAUSE there are literally 9 DOZEN cookies sitting on top of my microwave on the counter. No, they are not paleo. Yes, they are pure sugar and flour. And yes, they make me drool everytime I walk by them. And think about how many times I walk through the kitchen in one day…holy crap…that’s a lot of drooling. Mopping the floor is easy, I guess. Terrible joke. But seriously, these cookies never leave. That’s probably because my roommates are extremely thin and have something called self control. I have self control in the fact that I just make paleo desserts instead. Or consume mass amounts of dried figs. Or pecan coconut butter. Sh*t that stuff is good. Just you wait. JUST YOU WAIT.

You know what’s weird? Old Navy commercials. Really weird.

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Paleo Crockpot Pork Green Chile

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 24 reviews


  • 2lb pork roast
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 3 (4 oz) can diced green chiles
  • 2 anaheim chilis, seeds removed and chopped
  • 1 poblano pepper, seeds removed and chopped
  • 12 jalapeño peppers, diced
  • 2 cups chicken or beef broth
  • 1 (8oz) can of diced tomatoes
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sage
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper


  1. Pull out your crockpot.
  2. Place your pork roast in the crockpot and place all the veggies around it.
  3. Pour your green chiles and tomatoes over the pork.
  4. Toss in all the spices on top.
  5. Pour your broth in the crockpot.
  6. Turn your crockpot on low and cook for 6-8 hours.
  7. Once the time has elapsed, use some tongs to shred your pork and mix all the ingredients together.
  8. Consume!!

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  1. Kenny says:

    Can this be made with a 3.75lb beef bottom round roast ?

    1. juli says:


  2. Michelle says:

    This is currently at home cooking away in my crockpot. I can’t wait to try this tonight and am even more excited after reading all of these awesome reviews.

  3. Kristy says:

    Made this today when I went to the beach.
    Pretty freaking tasty, girlfriend.

  4. Julia Grice says:

    Hi Juli! Thanks for the recipe! I tried it today and it was super spicy…was I supposed to take the jalapeno seeds out also? I used 2 jalapenos with the seeds and could barely eat it. Will try it again but will cut back on the chiles. I used a pork loin roast which worked fine, a little leaner the the shoulder. Thx! Julia

    1. juli says:

      if you take the seeds out, that will definitely help with the spice!

  5. Becky L says:

    OMG loved this and super easy to make! I actually added red pepper because darn it we love spice and I left the seeds in the jalapeno seeds in so maybe I’m just a pregnant crazy nut! Also added an extra 1/2 tsp of salt. I will be making this often so good especially for fall! Also if anyone is tight on time I used an extra lean pork loin and kicked it on for 4 hours on high and it was falling apart when I got back from the gym. Thank you for sharing!

  6. Angela says:

    Easy, delicious, didn’t change a thing.

  7. Nancy McK says:

    This crockpot recipe is amazing. I didn’t add all the different types of peppers because the pantry was pretty bare – only used jalapeños. I also added a larger can of whole tomatoes dicing about half. The spices were perfect and my Hubby raved about the flavor! Thanks for sharing!

  8. Paul Miller says:

    This was just amazing. I was looking for a good green chili recipe and chose this one because it actually included more fresh ingredients instead of all canned stuff. Might be my favorite chili recipe to date. Thank you.

  9. LInda says:

    I’ll make this today with roasted hatch green chiles and a jalapeno (I have a bunch of the hatch chiles). I’ll let you know how it goes. For a side, I’m planning to use up left over roast veggies from last night–brussels sprouts, butternut squash, and red peppers.

  10. Jodi L says:

    Hey love the recipe! How would you suggest converting time and cooking to an instant pot pressure cooker?

    1. juli says:

      i can’t say for sure because i haven’t tested the recipe that way!