Slow Cooker Green Pork Chili

3 - 6
PersonalPoints™ per serving
Total Time
7 hr 10 min
10 min
7 hr
This five-ingredient chili couldn’t be easier to prepare. You don’t need to soak the dried beans, brown the meat, or sauté any aromatics—simply add the ingredients to the slow cooker and let it work its magic. Salsa verde and ground cumin amp up the flavor, which the creamy beans soak up over the long cook time. Be sure to cut the pork into large chunks; because the meat is so lean, smaller pieces are likely to dry out. If you’d like to add some heat, you can either choose a spicy salsa or serve some sliced jalapeños on the side.


Dry great northern beans

1 pound(s), (2 cups)

No-salt-added chicken stock

6 cup(s)

Salsa verde

1½ cup(s)

Ground cumin

1 tbsp(s)

Kosher salt

1 tsp(s)

Black pepper

1 tsp(s)

Uncooked pork tenderloin

2 pound(s), cut crosswise


½ cup(s), optional


  1. Combine beans, chicken stock, salsa verde, cumin, salt, and pepper in a slow cooker. Add pork. Cover and cook on low until beans and pork are tender, 7–8 hours, or on high for 4-5 hours.
  2. Remove pork from slow cooker and shred with 2 forks. Remove 1 cup beans with a slotted spoon and place in a bowl. Mash beans with a fork until smooth; stir into chili. Add pork to chili and stir gently to combine. Serve with cilantro, if desired.
  3. Serving size: about 1⅓ cups