Slow Cooker Pork Chile Verde
User Reviews
4.7
228 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
10
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Calories
177 kcal
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Course
Soup
Slow Cooker Pork Chile Verde
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Your slow cooker does all the hard work for you in this pork chile verde recipe. Hatch green chiles are the star of this soup, but jalapeños can be used too!
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Ingredients
- 2 pounds tomatillos , husked and rinsed
- 1 medium yellow onion , peeled and quartered
- 4 cloves garlic , peeled and smashed
- 2-4 roasted Hatch chiles , or one fresh jalapeño, stemmed
- ⅓ cup loosely packed cilantro leaves
- 1 teaspoon kosher salt
- 2 pounds pork sirloin roast
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- Kosher salt and freshly ground black pepper
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Instructions
- Preheat the oven to 450 degrees F.
- Spray a sheet pan with cooking spray and place the tomatillos, quartered onion, and garlic cloves on the sheet pan. If using a jalapeño, add it with the other veggies.
- Roast the vegetables for 20 minutes flipping them at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
- Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the sheet pan to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed. Set aside or place in the refrigerator until ready to use.
- Cut the pork roast into ½-inch by 1-inch pieces of pork. Season well with kosher salt and freshly ground black pepper.
- Place a large skillet over medium-high heat and add 1 tablespoon olive oil and the butter. Transfer half of the pork to the skillet and cook for about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to a slow cooker and repeat with remaining pork.
- Add all of the cooked pork and any bits and juice to the slow cooker. Pour all of the salsa verde on the pork and cover with lid. Set slow cooker to high and cook for 4-5 hours or low for 8-10 hours.
- Serve warm with tortillas or use as sauce for enchiladas.
Notes
- If you're looking to add more heat, add extra chopped chiles as a garnish.
Nutrition Information
Show Details
Calories
177kcal
(9%)
Carbohydrates
8g
(3%)
Protein
22g
(44%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
59mg
(20%)
Sodium
289mg
(12%)
Potassium
671mg
(19%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
263IU
(5%)
Vitamin C
31mg
(34%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 22g | 44% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 289mg | 12% |
| Potassium | 671mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 31mg | 34% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
228 reviews
Excellent
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