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Dinner recipe · from the recipe book

Slow-Cooker Pork Chile Verde with Butternut

Tender, shreddable pork shoulder simmered with green chiles, cumin and sweet butternut squash in a tangy, gently spicy broth.

Slow-Cooker Pork Chile Verde with Butternut

Ingredients

  • 2½ lb1,100 gPork shoulder (Boston butt), trimmedcut into 2-inch chunks
  • 2 medium220 gYellow onionchopped
  • 7 oz200 gDiced green chiles, canned
  • 4 cups cubed560 gButternut squash, peeledcut into 1-inch cubes
  • 1⅓ cups250 gGreat northern or cannellini beans, canned, drained and rinsed
  • 14 oz400 gDiced tomatoes, canned
  • 5 cloves15 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 tbsp6 gGround cumin
  • 1 tbsp3 gDried oregano
  • 1 cup240 gWater
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped

Steps

  1. Season the pork with the salt, pepper, cumin and oregano.
  2. Put the onion, garlic, jalapeño and butternut in the slow cooker, then lay the pork on top.
  3. Pour the green chiles, tomatoes and water over the pork.
  4. Cover and cook on low for 8 hours, until the pork is fork-tender (well past 145°F (63°C)).
  5. Shred the pork in the pot with two forks, stir in the beans and cook 10 minutes more to heat through.
  6. Stir in the lime juice, taste for salt and serve topped with the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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