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Crockpot Pork Chile Verde
Andre Lewis

Crockpot Pork Chile Verde

The slow cooker softens pork shoulder while a broiled tomatillo sauce keeps the flavor lively. Browning is optional in many crockpot recipes; here it is worth the extra pan because pork needs those caramelized edges. Don't add canned beans to stretch it—this is meat and green sauce.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs tomatillos husked and halved
  • 3 poblano peppers halved and seeded
  • 1 cup diced yellow onion
  • 4 cloves garlic peeled
  • 1 cup low-sodium chicken broth
  • 3 lbs boneless pork shoulder cut into 1 1/2-inch cubes
  • 2 tsp kosher salt
  • 2 tbsp neutral oil
  • 1 tsp ground cumin
  • 2 tbsp fresh lime juice

Method
 

  1. Broil the tomatillos and poblanos 4 inches from the heat for 8 to 10 minutes until blistered, then blend them with the onion, garlic and broth.
  2. Season the pork with the salt, heat the oil in a skillet over medium-high heat, and brown the pork in 2 batches for 5 minutes per batch.
  3. Transfer the pork to a 6-quart crockpot, add the cumin and green sauce, and cover immediately.
  4. Cook on low for 7 to 8 hours until the pork reaches at least 145°F and pulls apart easily with a fork.
  5. Stir in the lime juice and cook uncovered on high for 15 minutes if the sauce needs to thicken.