Name: Slow Cooker Chile Verde
Ingredients: 3–4 lbs pork shoulder (boneless, cut into large chunks); 1½ lbs tomatillos, husked and rinsed (or two 11-oz cans, drained); 2 poblano peppers, seeded and chopped (or 2 green bell peppers for mild); 2 jalapeños, seeded (leave seeds for extra heat); 1 large onion, chopped; 4 cloves garlic, minced; 1 cup fresh cilantro, chopped (or parsley/oregano if preferred); 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 1½ cups chicken broth (low-sodium recommended); 2 tbsp olive oil; Juice of 1 lime; Salt & pepper, to taste

Description

Imagine walking into your kitchen after a busy day to the irresistible aroma of tender pork simmering in a tangy, slightly spicy green sauce. That’s the magic of this Slow Cooker Chile Verde—a hearty, flavorful meal that basically cooks itself while you go about your day. Perfect for tacos, burrito bowls, or straight up in a bowl with your favorite toppings, this dish is a warm hug on a plate and a total crowd-pleaser.

Ingredients

Scale

3–4 lbs pork shoulder (boneless, cut into large chunks)
1½ lbs tomatillos, husked and rinsed (or two 11-oz cans, drained)
2 poblano peppers, seeded and chopped (or 2 green bell peppers for mild)
2 jalapeños, seeded (leave seeds for extra heat)
1 large onion, chopped
4 cloves garlic, minced
1 cup fresh cilantro, chopped (or parsley/oregano if preferred)
2 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1½ cups chicken broth (low-sodium recommended)
2 tbsp olive oil
Juice of 1 lime
Salt & pepper, to taste

Instructions

Char the Vegetables: Preheat your broiler to high. Arrange tomatillos, poblanos, jalapeños, and onion on a foil-lined baking sheet. Broil 8–10 minutes, turning halfway, until charred.
Blend the Sauce: Transfer the charred veggies to a blender. Add garlic, cilantro, cumin, oregano, smoked paprika, and chicken broth. Blend until smooth.
Sear the Pork: Pat pork chunks dry. Heat olive oil in a skillet over medium-high heat. Season pork with salt and pepper, then sear all sides until golden brown.
Slow Cook: Place pork in the slow cooker. Pour sauce over pork, stir gently, cover, and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Shred & Brighten: Shred the pork directly in the slow cooker. Stir in lime juice and adjust salt/pepper to taste.

Notes

- Thickening the Sauce: Simmer uncovered on HIGH for 30–45 minutes or stir in 1 tbsp cornstarch mixed with 2 tbsp water.
- Make Ahead: Refrigerate for up to 4 days or freeze for up to 3 months.
- Mild Version: Remove seeds/membranes from jalapeños and poblanos, or swap jalapeños for bell peppers.
- Chicken Chile Verde: Substitute chicken thighs (6–7 hours on LOW, 3–4 hours on HIGH).
- Add Sweetness: Blend 1 cup crushed pineapple with the sauce for a sweet-spicy variation.
- Add Beans: Stir in two cans of rinsed cannellini or great northern beans for a heartier meal.

Nutrition

Calories: 390 cal Per Serving
Sugar: 4g
Fat: 24g
Saturated Fat: 8g
Fiber: 2g
Protein: 34g