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Crockpot Pork Chile Verde on a plate
Andre Lewis

Crockpot Pork Chile Verde

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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless pork shoulder cut into 1-inch cubes
  • 1 1/2 tsp kosher salt
  • 1 1/2 lbs tomatillos husked and halved
  • 2 poblano peppers halved and seeded
  • 1 jalapeño pepper halved and seeded
  • 1 large yellow onion cut into wedges
  • 4 cloves garlic
  • 1 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 30 oz canned pinto beans drained and rinsed
  • 2 tbsp fresh lime juice

Method
 

  1. Arrange the tomatillos, poblanos, jalapeño, onion and garlic on a rimmed sheet pan and broil 5 inches from the heat for 8 to 10 minutes until blistered and browned in spots.
  2. Blend the broiled vegetables with the broth, cumin, oregano and 1 teaspoon of the salt until mostly smooth.
  3. Place the pork in a 6-quart crockpot, pour over the green sauce, and add the remaining salt.
  4. Cover and cook on low for 7 hours, add the pinto beans, and cook for 1 more hour until the pork is fork-tender and reaches at least 145°F.
  5. Stir in lime juice; break only the largest pork cubes, leaving plenty of distinct pieces.