Emily Lucas
@emilu49
Slow Cooker Chile Verde Pork
This Slow Cooker Pork Chile Verde is a flavorful and hearty dish made with tender pork shoulder, roasted Anaheim chiles, and a blend of spices. Perfect for a comforting meal, this recipe is easy to prepare and allows the slow cooker to do all the work, resulting in a deliciously rich and spicy sauce that pairs wonderfully with rice or tortillas.
Details
- Cuisine:mexican
- Meal Type:dinner
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:13
- Views:6
Recipe Information
- Prep time35 min.
- Cook time7 min.
- Total time42 min.
- Servings12
Ingredients
- 1 (3 1/2) pound, cut into 5 or 6 pieces
- to taste
- 1 tablespoon
- 3 tablespoons, divided
- 1, chopped
- 1, chopped
- 2 cloves, chopped
- 2 (15 ounce) cans
- 12, for roasting
- 1 (15 ounce) can
- 3/4 cup, chopped
- 1 tablespoon
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Slow Cooker Chile Verde Pork.
Step 1
Start by seasoning your pork pieces generously with salt and black pepper, giving them a flavorful base.
Step 2
In a large frying pan, warm up a tablespoon of olive oil over medium-high heat.
Step 3
Once the oil is shimmering, add the seasoned pork and let it brown for about five minutes, turning to ensure all sides get that delicious golden crust.
Step 4
Once browned, transfer the pork to the bottom of your slow cooker, where it will continue to develop its rich flavor.
Step 5
In the same frying pan, if needed, drizzle in another tablespoon of olive oil.
Step 6
Toss in the chopped onion, Anaheim chile, and minced garlic, sautéing them for about five minutes until they soften and release their wonderful aromas.
Step 7
This mixture is a flavor powerhouse, so don’t skip this step! Once ready, add it to the slow cooker along with a generous pour of chicken broth, which will keep everything moist and tender.
Step 8
Now, cover the slow cooker and set it to cook on High for about four hours.
Step 9
You’ll know it’s done when the pork is so tender that it practically falls apart at the touch of a fork.
Step 10
While the pork is cooking, let’s prepare the roasted Anaheim chiles that will add a smoky depth to your dish.
Step 11
Position an oven rack about six inches from the heat source and preheat your broiler.
Step 12
Brush the whole Anaheim chiles with a bit of olive oil and lay them out on a baking sheet.
Step 13
Slide the baking sheet into the oven and broil the chiles for about five minutes on each side, until the skin is beautifully charred.
Step 14
Once they’re done, take them out and let them cool for about five minutes.
Step 15
When they’re cool enough to handle, carefully remove the pulp and seeds, then chop the chiles into pieces.
Step 16
Place these pieces into a food processor along with green enchilada sauce, fresh chopped cilantro, ground cumin, and chili powder.
Step 17
Blend everything until it’s smooth and vibrant, then set this flavorful puree aside in the refrigerator until you’re ready to use it.
Step 18
When the pork is perfectly cooked, take it out of the slow cooker and shred it using two forks—this is where the magic happens! Return the shredded pork to the slow cooker and stir in the pureed chile mixture, allowing all those incredible flavors to meld together.
Step 19
Cook on Low for an additional three to four hours, and get ready for a dish that’s bursting with flavor and warmth.
Step 20
Enjoy the delightful aromas filling your kitchen as you anticipate a delicious meal that’s sure to impress!.