Slow Cooker Pork Chile Verde
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
8 servings
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Calories
348 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Slow Cooker Pork Chile Verde
Description
This recipe starts by seasoning diced pork butt or shoulder with salt, pepper, and cumin, then searing it until golden brown to develop flavor through caramelization. The green sauce base is prepared by blending tomatillos into a smooth puree and combining them in the slow cooker with chopped onion, minced garlic, salsa verde, canned green chiles, dried oregano, cumin, and a few drops of liquid smoke for subtle smokiness.
Cooking on low heat for six hours or high for four allows the pork to become tender and absorb the sauce flavors thoroughly. About an hour before serving, a mixture of cornstarch and water (or chicken broth) is stirred in and cooked longer to thicken the sauce to a pleasing consistency.
The resulting chile verde is richly flavored with the tangent acidity of tomatillo balanced by herbs and spices. It pairs well with Mexican-style sides, such as rice or warm tortillas, and is a satisfying comfort dish. Both leftovers and frozen portions maintain flavor well, making this recipe practical for batch cooking.
Instant Pot instructions are provided for a pressure-cooker alternative, including searing and pressure cooking timing.
Ingredients
- 3 - 4 pounds pork butt or shoulder, cubed
- salt to taste
- black pepper to taste
- 1/2 teaspoon cumin ground
- 1 - 2 tablespoons olive oil
- 1 ounces tomatillo canned
- 1 small onion chopped
- 4 garlic cloves, minced
- 1 ounces salsa verde jarred
- 1 ounces Green enchilada sauce canned
- 1 ounces diced green chile canned, mild
- 1 1/2 teaspoons oregano dried
- 1 1/2 teaspoons cumin ground
- 1/4 teaspoon liquid smoke
- 3 tablespoons cornstarch
- 1/4 cup water or chicken broth
Instructions
- Season the pork with salt, pepper and 1/2 teaspoon of cumin.
- In a large skillet, heat 1 tablespoon of oil over medium - high heat. Working in batches (to not overcrowd the skillet), add the pork to the skillet and cook until golden brown. Add additional oil, if needed. Transfer the seared pork to the slow cooker.
- Add the tomatillos to a food processor and blend until smooth. Transfer the tomatillos to the slow cooker.
- Add the onions, garlic, salsa verde, green enchilada sauce, diced green chiles, oregano, cumin and liquid smoke to the crockpot. Mix to combine.
- Cook on low for 6 hours or on high for 4 hours. About an hour before serving, mix 3 tablespoons of cornstarch with 1/4 cup of water or chicken broth. Stir in the cornstarch mixture and cook for an additional hour. Adjust seasoning to taste and serve!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat on stovetop or microwave.
- Chile verde freezes well for up to 2 months; portion and freeze in quart-size freezer bags for convenience.
- Instant Pot method: brown pork using sauté, then cook all ingredients on high pressure for 24 minutes, followed by natural pressure release for 10 minutes; finish by stirring in cornstarch slurry and cooking to thicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 43g | 86% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 136mg | 45% |
| Sodium | 166mg | 7% |
| Potassium | 903mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 49mg | 5% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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