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Slow Cooker Pork Chile Verde

A comforting slow cooker dish featuring tender pork shoulder immersed in a vibrant green sauce with tomatillos and peppers, perfect for busy days or family gatherings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 2400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs pork shoulder, trimmed and cut into large chunks Look for a cut with good marbling.
  • 1.5 lbs tomatillos, husked and halved
  • 2 pieces poblano peppers, seeded and chopped
  • 1 piece jalapeño, seeded and chopped Adjust for desired heat.
  • 1 piece onion, quartered
  • 4 cloves garlic Whole, no need to chop.
  • 1 cup low-sodium chicken broth Use vegetable broth for a vegetarian version.
  • 1 tsp ground cumin Can substitute with smoked paprika.
  • 1 tsp kosher salt
For Serving
  • to taste Fresh cilantro, for serving Can be substituted with green onions.
  • as needed pieces Warm tortillas, for serving Corn or flour tortillas work well.

Method
 

Preparation
  1. Preheat your broiler. Arrange the tomatillos, poblano, jalapeño, onion, and garlic on a baking sheet in a single layer.
  2. Broil for about 6 to 8 minutes, watching carefully to prevent burning. Turn as needed for even charring.
Making the Sauce
  1. Transfer the charred vegetables to a blender. Add the chicken broth, ground cumin, and kosher salt.
  2. Blend until the mixture is smooth.
Cooking
  1. Season the pork chunks with salt and place them into a 6-quart slow cooker.
  2. Pour the green sauce evenly over the pork.
  3. Cover and cook on low for 8 hours or high for 4 hours, until the pork is fork-tender.
  4. Shred the pork in the slow cooker using two forks and mix well with the sauce.
Serving
  1. Serve the chile verde garnished with cilantro and warm tortillas.
  2. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Notes

Watch the vegetables carefully while broiling to prevent them from burning. Ensure you shred the pork in the slow cooker to soak up the sauce.