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Slow Cooker Pork Chile Verde
Slow Cooker Pork Chile Verde
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Prep Time:
30 minutes
Cook Time:
430 minutes
Total Time:
465 minutes
Family-friendly Mexican pork chile verde with fresh, flavorful ingredients, cooked to perfection in a slow cooker.
Ingredients:
  • 1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
  • 1 tablespoon ground black pepper
  • 3 tablespoons olive oil, divided, or more as needed
  • 1 large sweet onion, chopped
  • 1 large Anaheim chile pepper, chopped
  • 2 cloves garlic, chopped, or more to taste
  • 2 (15 ounce) cans chicken broth
  • 12 large whole Anaheim chile peppers
  • 1 (15 ounce) can green enchilada sauce
  • 0.75 cup chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
Instructions:
  • Season the pork generously with salt and pepper. In a large frying pan over medium-high heat, heat 1 tablespoon of oil until shimmering. Sear the pork pieces in the hot oil for about 5 minutes until beautifully golden brown. Transfer the browned pork to the bottom of a slow cooker.
  • Heat 1 tablespoon of oil in the same pan over medium-high heat. Saute onion, diced Anaheim chile, and minced garlic for 5 minutes, adding additional oil if necessary. Transfer the mixture to the slow cooker and pour in the chicken broth.
  • Slow cook on High until the pork is tender and easily shreds with a fork, for about 4 hours.
  • Place the whole chile peppers on a baking sheet, brush with oil, and broil on the top oven rack.
  • Place the food in the preheated oven and broil for 5 minutes on each side. Take it out of the oven and allow it to cool for about 5 minutes before serving.
  • Prepare the chilies by removing the pulp and seeds, then chop them. Combine the chilies in a food processor with enchilada sauce, cilantro, cumin, and chili powder. Blend until smooth. Chill in the refrigerator until needed.
  • Shred pork using 2 forks and return to slow cooker. Stir in pureed chile pepper mixture and cook on Low for 3 to 4 hours.

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