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Crockpot Pork Chile Verde
Andre Lewis

Crockpot Pork Chile Verde

Tomatillos and poblanos turn pork shoulder into a green chili with clean heat and enough acidity to cut the fat. Broiling the vegetables is the only fussy step, and it is worth every minute. Raw, pale tomatillos dumped straight into a crock taste sour and thin even after eight hours.
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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 the lime juice and break only the largest pork cubes, leaving plenty of distinct pieces in the sauce.