Slow Cooker Pork Chile Verde
User Reviews
4.7
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Prep Time
30 mins
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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
Description
Slow Cooker Pork Chile Verde features pork sirloin pieces cooked slowly in a sauce created from roasted tomatillos, yellow onion, garlic, and Hatch or jalapeño chiles. The roasting step develops the deep, slightly charred flavors of the tomatillos and vegetables, which are then blended with cilantro and salt to form a bright, layered sauce. Cooking the pork in this sauce slowly allows the meat to become tender and flavorful while absorbing the tang and mild heat from the green chile mixture.
The dish can be served as a main course, typically with rice or tortillas, though serving suggestions are not specified. Adding extra chopped chiles as garnish can intensify the spice level depending on preference.
Once prepared, the sauce can be refrigerated and combined with the pork for convenience. Monitoring the pork’s seasoning before and after cooking ensures a well-balanced final dish.
Ingredients
- 2 pounds tomatillos , husked and rinsed
- 1 yellow onion peeled and quartered, medium
- 4 cloves garlic , peeled and smashed
- 2-4 hatch chiles or one fresh jalapeño, stemmed, roasted
- ⅓ cup cilantro loosely packed leaves
- 1 teaspoon kosher salt
- 2 pounds pork sirloin roast
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
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
- For increased heat, add chopped fresh chiles as garnish when serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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