Savory Slow Cooker Pork Green Chile: A Recipe for Deliciousness

Pork Green Chile, also sometimes known as Chile Verde, is a Southwestern staple, a comforting and flavorful stew that’s perfect for a cozy night in. This recipe uses a slow cooker, making it incredibly easy to prepare and allowing the flavors to meld together beautifully over time. The result is a tender, succulent pork dish bathed in a rich, vibrant green chile sauce that’s sure to become a family favorite.

This recipe is not only delicious but also incredibly versatile. You can serve it over rice, in tortillas for tacos or burritos, as a topping for nachos, or even as a filling for tamales. The possibilities are endless!

Why This Recipe Works

• Slow Cooking: Slow cooking allows the pork to become incredibly tender and absorb all the delicious flavors of the green chiles, onions, garlic, and spices.
• Authentic Flavor: Using a combination of fresh and roasted green chiles creates a complex and layered flavor profile that is both spicy and savory.
• Versatile: As mentioned, this dish can be served in countless ways, making it perfect for meal prepping or serving a crowd.
• Easy to Make: With minimal prep time and a hands-off cooking process, this recipe is ideal for busy weeknights.

Ingredients You’ll Need

• Pork Shoulder (Boston Butt): This cut of pork is ideal for slow cooking because it has a good amount of fat that renders down and keeps the meat moist and tender. Aim for about 3-4 pounds.
• Fresh Green Chiles: Poblano peppers are a great option for a mild to medium heat. You can also use Anaheim peppers or a combination of both. If you want more heat, add a few jalapeños or serrano peppers.
• Roasted Green Chiles: Canned or jarred roasted green chiles add a smoky depth of flavor. Look for Hatch chiles for an authentic Southwestern flavor.
• Onion: A yellow or white onion, diced, forms the base of the sauce.
• Garlic: Fresh garlic, minced, adds a pungent and aromatic element.
• Chicken Broth: Provides the liquid base for the sauce and helps to keep the pork moist.
• Tomatillos: These tart, green tomatoes add a unique tanginess to the sauce.
• Cilantro: Fresh cilantro adds a bright, herbaceous note.
• Lime Juice: A squeeze of fresh lime juice brightens the flavors and adds a touch of acidity.
• Spices: Cumin, oregano, salt, and pepper round out the flavor profile. Consider adding a pinch of smoked paprika for extra depth.
• Optional: A bay leaf adds subtle flavor and aroma.

Equipment

• Slow Cooker (Crock-Pot): A 6-quart or larger slow cooker is recommended.
• Large Skillet or Dutch Oven: For searing the pork.
• Cutting Board and Knife: For chopping vegetables.
• Blender or Food Processor: For pureeing the sauce.

Step-by-Step Instructions

Let’s get started! Here’s how to make delicious slow cooker pork green chile:

Step 1: Prepare the Pork

1. Cut the Pork: Cut the pork shoulder into 2-inch cubes. This will help it cook more evenly and allow the flavors to penetrate deeper.
2. Season the Pork: Season the pork cubes generously with salt, pepper, and cumin.

Step 2: Sear the Pork

1. Heat the Skillet: Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon or two of oil (vegetable or olive oil will work).
2. Sear the Pork: Working in batches, sear the pork cubes on all sides until they are nicely browned. This step is crucial for developing a rich, flavorful crust on the pork and adding depth to the overall dish. Don’t overcrowd the pan, as this will lower the temperature and prevent the pork from browning properly.
3. Remove and Set Aside: As the pork is seared, remove it from the skillet and set it aside in the slow cooker.

Step 3: Sauté the Vegetables

1. Sauté Onion: Add the diced onion to the same skillet and cook until softened, about 5-7 minutes. Scrape up any browned bits from the bottom of the pan – these bits are packed with flavor!
2. Add Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

Step 4: Prepare the Green Chile Sauce

1. Roast the Fresh Green Chiles: There are several ways to roast green chiles:
   • Broiler Method: Place the chiles on a baking sheet under the broiler, turning occasionally, until the skins are blackened and blistered.
   • Gas Stovetop Method: Place the chiles directly on the open flame of a gas stovetop, turning frequently, until the skins are blackened.
   • Oven Method: Roast the chiles in a 400°F (200°C) oven for about 20-30 minutes, turning occasionally, until the skins are blackened.
2. Steam the Chiles: Place the roasted chiles in a bowl and cover with plastic wrap or place them in a paper bag. Let them steam for about 10-15 minutes. This will make it easier to peel off the blackened skin.
3. Peel and Seed the Chiles: Peel off the blackened skin from the roasted chiles. Remove the stems and seeds (wear gloves if you’re sensitive to chili peppers).
4. Combine Ingredients: In a blender or food processor, combine the peeled and seeded roasted green chiles, tomatillos, cilantro, roasted canned green chiles, and chicken broth.
5. Blend Until Smooth: Blend the mixture until it is smooth and creamy.

Step 5: Combine and Slow Cook

1. Pour the Sauce: Pour the green chile sauce over the seared pork in the slow cooker.
2. Add Spices: Add the oregano, bay leaf (if using), and any remaining salt and pepper to taste.
3. Stir: Stir everything together to ensure the pork is evenly coated in the sauce.
4. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is fork-tender.

Step 6: Shred the Pork

1. Remove the Pork: Once the pork is cooked, remove it from the slow cooker and shred it using two forks.
2. Return to Sauce: Return the shredded pork to the slow cooker and stir it into the sauce.
3. Discard Bay Leaf: Remove and discard the bay leaf (if used).

Step 7: Finish and Serve

1. Add Lime Juice: Stir in the fresh lime juice to brighten the flavors.
2. Taste and Adjust: Taste the green chile and adjust the seasoning as needed. Add more salt, pepper, or lime juice to your liking.
3. Serve: Serve the pork green chile hot, garnished with fresh cilantro, a dollop of sour cream or Greek yogurt, or a sprinkle of shredded cheese, if desired.

Tips and Variations

• Spice Level: Adjust the amount of jalapeños or serrano peppers to control the heat level. You can also add a pinch of cayenne pepper for extra spice.
• Thickening the Sauce: If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
• Adding Vegetables: Feel free to add other vegetables to the slow cooker, such as potatoes, carrots, or bell peppers. Add them along with the pork and sauce.
• Using Different Cuts of Pork: While pork shoulder is the preferred cut, you can also use pork loin or pork tenderloin. However, these cuts are leaner and may require less cooking time.
• Instant Pot Variation: This recipe can also be adapted for the Instant Pot. Sear the pork using the sauté function, then add the remaining ingredients and cook on high pressure for 30-40 minutes, followed by a natural pressure release.
• Make Ahead: Pork green chile can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve over time. Reheat gently on the stovetop or in the microwave.
• Freezing: Pork green chile freezes well. Store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Here are some delicious ways to serve your slow cooker pork green chile:

• Tacos or Burritos: Serve in warm tortillas with your favorite toppings, such as shredded cheese, sour cream, guacamole, and salsa.
• Nachos: Top tortilla chips with pork green chile, cheese, jalapeños, and other nacho toppings.
• Rice Bowls: Serve over rice with a side of beans and your favorite toppings.
• Tamales: Use the pork green chile as a filling for homemade tamales.
• Enchiladas: Roll the pork green chile in corn tortillas with cheese and bake in enchilada sauce.
• Stew: Serve as a hearty stew with a side of cornbread or crusty bread.
• Over Polenta: A creamy polenta makes a fantastic base for this flavorful pork dish.
• Chili Cheese Fries: Take your french fries to the next level by topping them with pork green chili and melted cheese.

Nutritional Information (Approximate)

Please note that the following is an estimate and can vary based on specific ingredients and portion sizes:

• Calories: 400-500 per serving
• Protein: 30-40 grams
• Fat: 20-30 grams
• Carbohydrates: 15-20 grams

This recipe is a delicious and satisfying way to enjoy the flavors of the Southwest. With its tender pork, vibrant green chile sauce, and endless serving possibilities, it’s sure to become a staple in your kitchen. Enjoy!

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