Slow Cooker Chile Verde Recipe
Ingredients
- 3 lbs. pork shoulder
trimed and cubed
- 2 Tbsp. cooking oil)
(approximate amount
- 2 Tbsp. all purpose flour
- 2 poblano peppers
- 2 Anaheim peppers
- 2 jalapenos
- 4 garlic cloves
- 6 tomatillos
husks removed
- 1 large white onion
peeled and quartered
- 1 bunch cilantro
bulk of stems removed
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 1 cup chicken broth
Directions
- 1
Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don't overcook. Let cool down a bit before moving on to step 2.
- 2
Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
- 3
On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn't large enough to do all at the same time.
- 4
Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.
- 5
Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
- 6
Serve over tortillas with desired toppings, enjoy!
Slow Cooker Chile Verde Recipe
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About this Recipe
Craving a deeply flavorful, comforting dish that practically cooks itself? This Slow Cooker Chile Verde delivers tender, fall-apart pork enveloped in a vibrant, zesty green chile sauce, all with minimal effort.
This recipe shines because the slow cooker works its magic, transforming simple ingredients into a complex, savory meal. The long, gentle cooking process allows the pork shoulder to become incredibly succulent while the robust blend of poblano, Anaheim, and jalapeño peppers, combined with tangy tomatillos and aromatic spices, melds into a rich, layered sauce.
You can expect a hearty and incredibly satisfying experience with every spoonful. The pork will be so tender it practically melts in your mouth, while the sauce offers a balanced profile of savory, subtly tangy, and a pleasant, approachable warmth from the peppers. It’s a comforting dish perfect for a family meal or feeding a crowd, yielding a generous 12 servings. The aroma alone will make your kitchen feel like a cozy, inviting culinary haven.
While this Slow Cooker Chile Verde is fantastic as is, you can easily customize it to your preference. For a milder flavor, you might remove the seeds and membranes from the jalapeños entirely. If you enjoy more heat, consider adding an extra jalapeño or a pinch of cayenne pepper to the spice mix. The pork shoulder is perfect for its richness, but you could experiment with leaner cuts if desired for a different texture.
Serve this Slow Cooker Chile Verde simply with warm tortillas, over rice, or alongside a fresh salad. It's an ideal centerpiece for weeknight dinners, potlucks, or any gathering where you want to impress with deep flavor and minimal fuss.