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How to Make Slow Cooker Pork Chile Verde - A Step-by-Step Guide

Slow cooker pork chile verde is a classic dish that originates from the Mexican state of Jalisco. This flavorful and hearty stew typically consists of chunks of pork simmered in a savory and slightly spicy green sauce made with tomatillos, green chilies, and various herbs and spices.

One of the best things about this dish is that it can be easily prepared in a slow cooker, allowing the flavors to meld and the pork to become tender and juicy over several hours of cooking. This makes it...

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Ingredients

  • 1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
  • salt to taste
  • 1 tablespoon ground black pepper
  • 3 tablespoons olive oil, divided, or more as needed
  • 1 large sweet onion, chopped
  • 1 large Anaheim chile pepper, chopped
  • 2 cloves garlic, chopped, or more to taste
  • 2 (15 ounce) cans chicken broth
  • 12 large whole Anaheim chile peppers
  • 1 (15 ounce) can green enchilada sauce
  • ¾ cup chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder

Information

  • Prep Time: 30 mins
  • Cook Time: 7 hrs 10 mins
  • Additional Time: 5 mins
  • Total Time: 7 hrs 45 mins
  • Servings: 12
  • Yield: 12 servings

  • Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
  • Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
  • Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
  • Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
  • Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
  • Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

    • Nutrition

    226 cal.

    • Total Fat: 13g
    • Saturated Fat: 3g
    • Cholesterol: 54mg
    • Sodium: 503mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 17g
    • Vitamin C: 107mg
    • Calcium: 43mg
    • Iron: 3mg
    • Potassium: 589mg

    Categories

    Pork recipes
    Slow cooker recipes
    Chile verde recipes
    Main recipes
    Mexican recipes