Slow cooker Green Chile Pork/chicken tacos

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and All You Magazine, but all my opinions are my own.  

#pmedia #lifeforless

Hey there everyone!

My mouth is watering just thinking how delicious these Slow cooker Chile chicken tacos were.

My family and I absolutely love good authentic Mexican food.

Green chicken chile taco recipe 018

Problem is here in the South, it is hard to find a good authentic Mexican restaurant.  You want BBQ, there are plenty of those around, which we love too.

This recipe in All you’s April edition is

the real deal and it was really fun to whip up.  

All you is a great magazine filled with recipes, coupons and diy craft ideas. I found my edition of All you on the shelves at Target near the check out. 

When I say I whipped these up, I mean it was pretty fast to prep and throw in the crock.


I have never made home made tacos with these ingredients before.  I thought it would be difficult to find all the ingredients at the grocery store, however, it was not!

Tomatillo’s which are a small edible fruit that are purplish or yellow when ripe, but are most often used when green for salsas and preserves.

Green chile chicken in the slow cooker

  Poblano chile peppers which are  best described as a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho.

The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.  

Taste of Mexico with Green chicken chile tacos

 Most importantly, my family enjoyed this meal immensely.

Green chicken chile taco recipe

sorry to make your mouth water.

Pin it!


A Taste of Mexico in the slow cooker

Here is the recipe

Slow cooker green chile pork tacos
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  1. 1 1/2 lb. poblano or Anaheim chiles about 4 large
  2. 4 lb boneless pork shoulder I used chicken
  3. salt and pepper
  4. 1 28 oz. can green enchilada sauce. I used red
  5. 4 tomatillos husked and quartered. Flour or corn tortillasfor serving. optional
  1. Place a rack 4 inches from heat source and preheat broiler to high. Place chiles in a single layer on a baking sheet. Broil until skin is blackened, 6 to 7 minutes turning occasionally. Place in a large bowl and seal with plastic wrap. Let stand until skin has softened about 7 minutes. Peel seed and roughly chop chiles. Use immediately or refrigerate overnight in a zip lock bag. Season meat with slat and pepper. Place in a slow cooker. Add chiles enchilada sauce and tomatillos, turn to coat.Cover and cook on low until meat is fork tender for about 6-7 hours. Remove meat to a baking dish and shred with fork. Tilt slow cooker and spoon off some fat. Place meat back in slow cooker , cover and rewarm on high heat. Season with salt and pepper, serve with tortillas. I added green chiles on top with fresh squeezed lime. These would also make for awesome nachos.
  1. I made two minor substitutions in my recipe. I used Chicken in lieu of pork. I also used a red enchilada sauce and topped the taco with green chiles. Just a family preference on both substitutions.
Adapted from All you magazine
Adapted from All you magazine




  1. BJ Schram says

    This recipe looks awesome! Just bought an All You mag this weekend…and a Target gift card would be so welcomed!!!!

  2. Anne F says

    All You is a very cool magazine…great ideas!!!

    Have never tried tomatillos in a REALLY long time. Will have to check this recipe out!

  3. says

    Hi Debbie,
    I love this magazine. They always have really great recipes. Thanks for the chance for the Target Gift Card. You are so right whol does not love Target. Wooo Hooo. Hope you had a great Easter.

  4. says

    The recipe looks wonderful and like a keeper.
    I think All You is my ultimate favorite magazine. It’s the only one that I get and then start at page one and go page by page to the end. I love all their ideas!

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