Slow Cooker Chile Verde Recipe
This Slow Cooker Chile Verde recipe features tender, flavorful pork shoulder simmered in a smoky roasted green chile salsa made from poblanos, Anaheim peppers, jalapenos, tomatillos, and fresh cilantro. Roasting the vegetables before blending enhances the depth of flavor, while slow cooking the pork ensures melt-in-your-mouth texture perfect for tacos or burritos.
- Prep Time: 25 minutes
- Cook Time: 9 hours 25 minutes
- Total Time: 9 hours 50 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Meat
- 3 lbs. pork shoulder, trimmed and cubed
Vegetables & Herbs
- 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
Dry Ingredients & Spices
- 2 Tbsp. all purpose flour
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. cumin
- 1/2 tsp. oregano
Liquids & Oils
- 2 Tbsp. cooking oil (approximate amount)
- 1 cup chicken broth
Instructions
- Roast the vegetables: Preheat your oven to 450 degrees Fahrenheit. Arrange the poblanos, Anaheim peppers, jalapenos, garlic cloves, tomatillos, and quartered white onion on a baking sheet. Place the sheet two racks below the broiler and roast for 20-25 minutes until the vegetables are nicely charred. Keep a close eye to avoid burning. Allow the roasted veggies to cool slightly before proceeding.
- Blend into salsa verde: Transfer the roasted vegetables into a blender and top with the cilantro (stems mostly removed). Secure the lid and pulse the mixture until you reach a fine salsa consistency. If the salsa is too thick to blend smoothly, add a splash of chicken broth to assist blending.
- Prepare and brown the pork: Coat the cubed pork shoulder evenly with flour, either on a baking sheet or in a resealable bag. Heat the cooking oil in a large skillet over medium-high heat until hot. Brown the pork on all sides for a beautiful sear, without cooking it through. You may need to brown the pork in batches to avoid overcrowding the pan.
- Assemble in slow cooker: Transfer the browned pork to the slow cooker. Pour the blended green salsa over the meat. Add salt, pepper, cumin, oregano, and chicken broth to the pot. Stir gently to combine all ingredients evenly.
- Slow cook: Cover the slow cooker and cook on LOW for 9 hours. Avoid opening the lid during cooking to maintain temperature and allow flavors to develop fully.
- Serve: After cooking, serve the chile verde hot over warm tortillas with your favorite toppings such as diced onions, extra cilantro, lime wedges, or cheese. Enjoy the rich and tender pork in this classic dish!
Notes
- Roasting the vegetables adds a smoky flavor that is key to authentic chile verde.
- Coating the pork in flour before browning helps develop a flavorful crust and thickens the sauce slightly.
- Cooking on low heat in the slow cooker allows the pork to become tender and absorb the green chile flavors.
- This dish is great for meal prep and tastes even better the next day.
- To adjust spiciness, remove seeds from peppers before roasting or add extra jalapenos if you prefer more heat.
- Serve with tortillas, rice, or beans for a complete meal.
Keywords: Chile Verde, Slow Cooker Pork, Mexican Pork Recipe, Slow Cooker Dinner, Green Chile Pork, Tomatillo Salsa, Slow Cooker Recipe
Find it online: https://flavorsbymaya.com/slow-cooker-chile-verde-recipe/
