Crockpot Hatch Green Chile Pulled Pork Enchilada Casserole

This Crockpot Hatch Green Chile Pulled Pork Enchilada Casserole is the ultimate hands-off dinner.

Seared pork shoulder, roasted Hatch chiles, charred tortillas, and Pepper Jack cheese slow-cook together until everything melts into a bubbling, smoky, cheesy feast. It's perfect for busy weeknights or feeding a crowd with minimal effort.

Layer the ingredients in the slow cooker, walk away, and come back to tender pulled pork bathed in a rich green chile sauce.

The tortillas soften into the casserole, the cheese forms a golden crust, and every bite is packed with New Mexican flavor. Serve it with fresh toppings like onion, cilantro, avocado, and chipotle crema for a complete meal.

Ingredients

Why this recipe works

Slow cooking pork shoulder on low for seven hours breaks down the collagen, turning tough meat into fork-tender strands that soak up the smoky green chile sauce.

The long, gentle heat also melds the tortillas and cheese into the casserole, creating a cohesive dish with layers of texture and flavor.

Searing the pork before slow cooking adds a deep, caramelized crust that enriches the entire dish.

The roasted Hatch chiles bring a mild heat and earthy sweetness, while the sour cream green enchilada sauce adds tang and creaminess. The result is a casserole that tastes like it simmered all day—because it did.

Notes and substitutions

Hatch green chiles are the star here. If you can't find them fresh, look for frozen roasted Hatch chiles or use canned diced green chiles. Roasting fresh chiles intensifies their flavor and adds a subtle smokiness that pairs beautifully with the pork.

The sour cream green enchilada sauce is sold in cans or jars in many supermarkets. If unavailable, mix a can of green enchilada sauce with a few spoonfuls of sour cream. Corn tortillas are traditional, but flour tortillas work too—just reduce the amount to 8 to avoid a mushy texture.

• pork shoulder: Boneless pork butt or pork loin (reduce cooking time to 4-5 hours for loin)
• roasted Hatch green chiles: Canned diced green chiles (drained) or roasted poblano peppers
• sour cream green enchilada sauce: 1 (15-ounce) can green enchilada sauce mixed with 1/2 cup sour cream
• Pepper Jack cheese: Monterey Jack with 1 teaspoon chopped pickled jalapeños, or plain Monterey Jack

Equipment

• 6-quart slow cooker
• Large skillet
• Tongs
• Cutting board
• Chef's knife
• Measuring cups
• Serving spoon