West I-90 Crockpot Green Chili Pork Recipe

Crockpot - Green Chili Pork

As mentioned in a recent blog post about our adventures in Washington State, West I-90 Crockpot Green Chili Pork is one of our go-to meals while traveling in our Motorcoach BAM. This is my tried and tested recipe. Please keep in mind that, while traveling, I am going for simplicity and ease.  So, this recipe does include several canned ingredients. 

In BAM, I have a small crockpot, and this recipe easily serves four (4).  It could be doubled for a larger crockpot.

Crockpot Green Chili Pork

Prep Time – 15 mins

Cook Time – 6 hrs

Total Time – 6 hrs 15 mins

Green Chili Pork Ingredients

2 Pounds – Pork Loin Roast*

Key Ingredients – Green Chili Pork

2 – 28 ounce cans – MACAYOS Green Chile Sauce
1 -10 ounce can – ROTEL Mexican Style Diced Tomatoes (with Lime Juice and Cilantro)
2 – 4.0 ounce can – HATCH diced green chiles
2 tsp of Diced Garlic
1 Sweet Onion – diced
2 tsp of Cumin
Salt and Pepper to Taste

*Many people use a pork shoulder roast.  I look for a nice pork loin roast with minimal cartilage and fat. The cut and quality of the pork roast will make a difference in the quality of the meal.

Green Chili Pork Instructions:

  1. Place diced garlic and onion into crock pot. 
  2. Trim excess fat from pork and place into Crockpot on top of diced onion and garlic
  3. Next, add the diced tomatoes, cumin and only 1-can of green chilies to the Crockpot
  4. Mix “only ” – can of Macayos Green Chili Sauce
  5. Add Salt and Pepper to taste.
  6. Cook on low for 4-6 hours

After cooking for 4-6 hours, Remove the pork roast from the crockpot and determine “doneness” by pulling / shredding with a fork or a set of meat shredders.  (If it pulls apart easily – its ready – complete shredding!! If not, return to crockpot and cook until it does pull / shred easily.)

To Finish – Option 1: (My favorite) 

  1. Use a colander to drain the remaining Crockpot liquid and retain the cooked diced tomatoes, onions and green chilies.
  2. Return pulled / shredded pork and retained cooked diced tomatoes, onions and green chilies to the Crockpot.
  3. Add the 1 remaining can of diced green chilies
  4. Add all or part of the remaining 1 can of Macayos Green Chili Sauce (add until you achieve your desire consistency.)
  5. Stir to mix Ingredients
  6. Place lid back onto the crock pot and reheat for approximately 30 minutes (low)
  7. Serve.

(I prefer this method as it does eliminate a lot of the fat from the pork that was cooked in the crockpot, and I can control the consistency.)

To Finish – Option 2:

  1. Return shredded / pulled pork to the Crockpot
  2. About 20 minutes before serving, mix cornstarch and water in a small bowl until thick and slowly add to the slow cooker.
  3. Place lid back onto the crock pot and let thicken.
  4. Serve.

West I-90 Crockpot Green Chili Pork

Green Chili Pork – Serving

Most often, we serve with warm tortillas, diced fresh avocados and tomatoes, shredded Mexican cheese, and a personal choice of hot sauce (if desired).  It’s a quick and easy meal – especially when on the road.  

We also will use any leftovers the next morning for eggs and / or breakfast burritos!! 


Tim and Deborah Bateman

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