When I write this recipe name, all I can think of is Ashley on Chris’s season of the Bachelor saying, “I feel like I’m in the, ummmm, the Mesa Verdeeee.” While she was shooting zombies. What a great great episode.

I want you to understand something. This dish is so damn delicious. So delicious. And it’s stupid easy. Honestly, if you don’t feel like making all of it, you could just do the first step of roasting and blending the peppers and eat it as salsa. Because I plan on doing that tonight. Either way, with or without meat, it’s damn delicious. Did I tell you that it’s delicious yet? Ok, now I’m just overdoing it. Stop being annoying, Juli.

You guys. Chemical peels are so annoying. I got one on Friday and I’m shedding my skin, snake style. I woke up this am to dead skin everywhere. Including in my hair from moving around at night. Not a good look. But I am totes down for looking younger and doing what is needed to get there, all while getting rid of the acne scars that cystic acne left me with. So yes, I’m down with burning off my face. Is that vain? Oh yeah, for sure. But I’m totally down for aging gracefully. And I’m pro-doingwhatever worksforyou to help you age how you prefer to. Whether that’s naturally, botoxy, lasery or whatever the hell else you like to do behind closed doors. Do you, baby boo. Time to clean my sheets. So gross. I wish women spoke more about the weird things they did to make them glow. Like shedding their face off.

I’m fully ruining this recipe. Let me regroup.

Are you guys on snapchat? I just got on it last week and I’m kind of obsessed. It’s fun recording random crap throughout the day. And getting to share who I really am…which is weird and obsessed with my dog. But something I find really creepy is seeing when people screenshot your post. Like…why’d you screenshot that, bro? The other morning, after my face peeling off, I put on the thickest lotion of all time then took a 5am greasy face selfie with my dog. And someone took a screen shot of it. What are they doing with a screenshot of my grease ball 5am face?! The horror!!! I’ll stay on it, but maybe I should only show my makeup face…not my chemical peel one.

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Slow Cooker Tomatillo Pork Chile Verde

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Yield: 5-6 1x


  • 3 jalapeños, cut in half
  • 3 anaheim peppers, cut in half
  • 8 tomatillos, husked and cut in half
  • 12 tablespoons melted ghee
  • salt, to taste
  • 1/2 cup lime juice
  • 1/4 white onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 1/2 pound pork butt or shoulder (I used bone-in)
  • 2 teaspoon oregano
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon salt (the amount of salt will depending on the salt amount in the broth)
  • 2 cups bone broth


  1. Preheat oven to 450 degrees F.
  2. Line a baking sheet with foil. Cut jalapeños, anaheim peppers and tomatillos in half and place cut side down on the baking sheet. Use a brush to brush each pepper with a bit of ghee and then sprinkle with salt. Place in the oven to cook for 20-30 minutes, until charred on the outside. Let cool then run under cold water to help peel off and discard the skin and seeds.
  3. Place tomatillos, peppers, lime, onion and garlic cloves in a food processor and puree until smooth.
  4. Place a large cast iron skillet over medium heat. Once very hot, sprinkle the outside of the pork butt with a bit of salt then sear both sides, about 5-6 minutes per side. Put the pork butt in the crock pot then cover with the roasted pepper puree then sprinkle oregano, red pepper flakes, cumin, white pepper, and salt on top. Pour broth in the crockpot around the pork butt.
  5. Cook for 8 hours on low.
  6. Once cooked through, either shred the pork in the crockpot or remove the pork and shred with two forks, discarding the excess fat and bone then add pork back to the crockpot and mix to combine.
  7. Serve with lime wedges and cilantro on top!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

PaleOMG Slow Cooker Tomatillo Pork Chile Verde______________________

Other Damn Delicious Crockpot Food:

PaleOMG Crockpot Carne Asada Loaded Fries

 Crockpot Carne Asada Loaded Fries
PaleOMG Crockpot Ropa Vieja

Crockpot Ropa Vieja with Cuban Style Rice


Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Stephanie says:

    Hi Julie! Do you have conversion times for the Instant Pot for this recipe? I’m hoping to make it this weekend.

    1. juli says:

      i do not. i haven’t made it that way.

  2. Amylynn says:

    Hi Juli! Think I could make the chili sauce & sear the pork the day before? Real talk… I don’t trust my husband to do anything but put said items in the slow cooker & press start. Marriage is cool.

    1. juli says:

      i think so!

    2. KJ says:

      Lmao! I LOVE this question/comment .????

  3. Rachel says:

    I absolutely loved this recipe! I changed out the pork for chicken and cooked it on high in a crock pot for 6 hours

    1. juli says:

      yay!! glad you loved it, rachel!!

  4. regan says:


    good morning! i made this over night and it seems the top of the pork butt wont shred?? i flipped it and the bottom is shredding fine. any thoughts on how to salvage the top?! smells amazing though!

    1. juli says:

      was the skin still on the pork?

  5. Booger says:

    I have pork cube steaks and pork loin back ribs but no pork butt. I’m thinking your recipe will work okay with these ingredients but maybe I should cut the cube steaks into strips before searing, slow cook a shorter time (maybe 4 hours?), and marinate the meat for, say, four hours before searing, et al. What do you think?

    How about marinating the meat in a zippered bag for 4 hours in the refrigerator (turning the bag occasionally):
    3 tablespoons olive oil
    1 tablespoon lime juice (or juice from 1/2 a lime )
    2 teaspoons chili powder
    1 teaspoon cumin
    1 clove garlic (crushed)
    1/4 teaspoon salt

  6. Danah says:

    What size crock pot do you have?

    1. juli says:

      there is a link to the crockpot i use within the recipe. it’s 6 quart

  7. Amanda DeSanto says:

    I made this yesterday, and while yummy, mine turned out crazy greasy/fatty. When i took it out of the fridge this morning there was a ridiculous amout of fat that setteled at the top. I purchased my pork butt from whole foods, but any recommendations as to a different, less fatty cut to use or how to avoid all that fat?

    1. juli says:

      it could definitely have to do with the amount of fat on the cut of meat. have your butcher cut off any excess or you can do it yourself! you can always use a leaner cut of pork instead!

  8. Hibber says:

    I made this last night and it was excellent. I ate with roasted baby green zucchini and pattypan squash with dried thyme and fresh oregano, roasted potatoes, and salad. I did not put in the amount of red chili flakes called for in the recipe and it was still plenty spicy. Since I only used 1 lb pork (because I only use pastured local and it’s $9/lb), I will use the leftover sauce to make chicken enchiladas!

    1. juli says:

      so glad you liked it!

  9. Michelle Michael says:

    Have you tried this in the instant pot?

    1. juli says:

      i have not

  10. Jennifer says:

    Fellow denver resident here so looking for a great paleo soup recipe as it is a winter wonderland outside…

    This may be a dumb question, but how spicy is this?… my husband LOVES spice and I’m a whimp.

    1. juli says:

      if you keep most of the seeds out of the roasted peppers (not including the tomatillos) it’s really not that spicy at all!