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Slow-Cooker Pulled Pork Chile Verde
Andre Lewis

Slow-Cooker Pulled Pork Chile Verde

Tomatillos, poblano and jalapeño form a green sauce with enough acidity for already-cooked pork. Roasting the vegetables first keeps the slow-cooker sauce from tasting raw or watery. The meat needs only a few hours to take on the sauce, not another full day.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs tomatillos husked and rinsed
  • 2 poblano peppers halved and seeded
  • 1 jalapeño halved and seeded
  • 1 medium white onion cut into wedges
  • 5 garlic cloves unpeeled
  • 1 tbsp vegetable oil
  • 1 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 1/2 tsp kosher salt
  • 5 cups cooked unsauced pulled pork
  • 1 can 15 oz hominy, drained and rinsed
  • 2 tbsp fresh lime juice

Method
 

  1. Heat the broiler and arrange the tomatillos, poblanos, jalapeño, onion and garlic on an oiled rimmed pan.
  2. Broil 6 inches from the heat, turning once, until the vegetables have dark spots and soften, 10 to 12 minutes.
  3. Peel the garlic and blend all the roasted vegetables with the broth, cumin and salt until mostly smooth.
  4. Pour the green sauce into a 5-quart slow cooker and fold in the pulled pork and hominy.
  5. Cover and cook on low until the pork has absorbed the sauce and the hominy is tender, 3 to 3 1/2 hours.
  6. Stir in the lime juice, taste for salt and let the chile verde stand uncovered for 10 minutes.