Slow Cooker Chile Verde
Enjoy a flavorful and spicy Slow Cooker Chile Verde, featuring tender pork shoulder and a rich sauce of roasted peppers and tomatillos.
Equipment
- Slow Cooker
- blender
- Baking Sheet
- Skillet
Ingredients
Pork and Vegetables
- 3 lbs pork shoulder trimmed and cubed
- 2 tablespoon cooking oil approximate amount
- 2 tablespoon all purpose flour
- 2 whole poblano peppers
- 2 whole Anaheim peppers
- 2 whole jalapenos
- 4 cloves garlic
- 6 whole tomatillos husks removed
- 1 large white onion peeled and quartered
- 1 bunch cilantro bulk of stems removed
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 cup chicken broth
Instructions
Cooking Steps
- Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Let the veggies roast for 20-25 minutes or until charred. Let cool slightly.
- Place the veggies into a blender and add the cilantro on top. Blend until a fine salsa forms. If too thick, add a splash of chicken broth.
- Coat the pork with flour. Heat oil in a skillet, then brown the pork on all sides, working in batches if necessary.
- Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin, and oregano. Pour over the chicken broth and stir.
- Cover and cook on LOW for 9 hours without opening the lid.
- Serve over tortillas with desired toppings.
Notes
This recipe is spicy, around an 8 on a scale of 10. To reduce heat, serve with rice, cheese, and sour cream. For an easy version, use 16-ounce jars of salsa verde instead of fresh veg.
Nutrition
Serving: 1servingCalories: 218kcalCarbohydrates: 6gProtein: 23gFat: 10gSaturated Fat: 3gCholesterol: 75mgSodium: 278mgPotassium: 493mgFiber: 1gSugar: 1gVitamin A: 125IUVitamin C: 23.8mgCalcium: 29mgIron: 1.9mg
Tried this recipe?Let us know how it was!