Slow Cooker Pork Chili Verde
User Reviews
5
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Total Time
8 hrs
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Servings
8
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Pork Chili Verde
Description
Slow Cooker Pork Chili Verde begins with searing pork shoulder chunks to develop a browned crust and deepen flavor. Tomatillos, sweet onion, and a mix of Anaheim, poblano, and jalapeño peppers are charred until blackened, then peeled and seeded to create a smoky, vibrant base for the sauce. These roasted vegetables, combined with fresh garlic and cilantro, are blended into a smooth verde sauce, which is poured over the pork in the slow cooker.
The pork cooks on low for eight hours, slowly absorbing the tangy, slightly acidic tomatillo flavor balanced by herbal cilantro and roasted peppers. The result is extremely tender pork that can be easily pulled apart. The dish is typically served alongside jasmine rice, charred corn tortillas for wrapping or scooping, slices of fresh avocado, jalapeño, and lime wedges for brightness and contrast.
The recipe suggests using a pot with a searing function or searing the pork separately to enhance the final flavor. Removing seeds from the peppers reduces heat, allowing more control over spice levels. This chili verde makes a flavorful main dish that benefits from slow cooking to tenderize the pork and meld flavors deeply.
Ingredients
- 1 tablespoon vegetable oil or canola oil
- 3 pounds pork shoulder cut into chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds tomatillos skin removed and halved
- 1 sweet onion halved
- 2 anaheim chiles
- 2 poblano pepper
- 1 jalapeno pepper
- 4 garlic cloves
- 1 cup cilantro fresh leaves
for serving
- jasmine rice if desired
- corn tortilla charred
- cilantro fresh
- avocado
- jalapeño sliced
- lime wedges
Instructions
- I find the flavor is best when the pork is seared first. My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the pork roast with the salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker.
- At this point, you want to roast or broil the tomatillos, onions and peppers. I have a gas stovetop so I roast them over an open flame! I roast the tomatillos, the onions, the chilis and peppers until they are a charred. I throw them all in a bowl and let them cool slightly. Peel the peppers and chilies and remove the seeds (I do!). Add the tomatillos, onions, chilies and peppers to the blender. Add in the garlic and the cilantro. Blend until the mixture is pureed.
- Pour the mixture over the pork in the slow cooker and cook for 8 hours over low heat.
- After 8 hours, the pork will easily shred with kitchen tongs or forks. My favorite way to serve this is either over rice or in charred tortillas as tacos. Add on some fresh cilantro, avocado, sliced jalapeños and lime spritzes.
Notes
- The pork recipe is lightly adapted from The Kitchn.
User Reviews
Overall Rating
5
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