Slow Cooker Pork Chile Verde: A Flavorful and Easy Weeknight Meal

Craving a delicious and comforting meal that requires minimal effort? Look no further than this Slow Cooker Pork Chile Verde! This recipe is packed with flavor, incredibly tender pork, and a vibrant, tangy sauce that will leave you wanting more. The best part? It’s all done in your slow cooker, making it the perfect weeknight dinner solution. Forget take-out; this is a restaurant-quality meal you can easily make at home.

This recipe takes the classic flavors of Chile Verde and transforms them into a hands-off, set-it-and-forget-it masterpiece. By slow cooking the pork, it becomes incredibly tender, meltingly soft, and infused with the flavors of the chiles, tomatillos, and spices. The resulting sauce is rich, complex, and perfect for serving with rice, tortillas, or as a filling for burritos and tacos.

Why You’ll Love This Slow Cooker Pork Chile Verde

• Effortless: The slow cooker does most of the work, allowing you to focus on other things. Just a bit of searing and chopping, then let it cook!
• Flavorful: The combination of roasted chiles, tomatillos, and spices creates a deep, complex flavor that is both tangy and savory.
• Tender Pork: Slow cooking guarantees incredibly tender, fall-apart pork that is bursting with flavor.
• Versatile: Serve it with rice, tortillas, in burritos, tacos, or even over nachos!
• Freezer-Friendly: This recipe makes a large batch, perfect for meal prepping or freezing leftovers for a quick and easy meal later on.

Ingredients You’ll Need

• Pork Shoulder (Boston Butt): This cut of pork is ideal for slow cooking due to its high fat content, which renders down and keeps the meat moist and tender. Look for a 3-4 pound piece.
• Tomatillos: These tart, green tomatoes are essential for authentic Chile Verde. Remove the husks and wash them thoroughly.
• Poblano Peppers: These mild chiles add depth of flavor and a touch of heat.
• Jalapeños: For an extra kick, add jalapeños. Remove the seeds for less heat.
• Onion: Yellow or white onion provides a savory base for the sauce.
• Garlic: Adds a pungent aroma and flavor.
• Chicken Broth: Helps to create the sauce and keeps the pork moist.
• Cumin: A warm, earthy spice that complements the other flavors.
• Oregano: Adds a slightly bitter, herbaceous note. Use Mexican oregano if you can find it for the most authentic flavor.
• Salt and Pepper: To season the pork and sauce.
• Olive Oil: For searing the pork.
• Optional Garnishes: Cilantro, lime wedges, sour cream, avocado, chopped onion.

Step-by-Step Instructions

Follow these detailed instructions to create the perfect Slow Cooker Pork Chile Verde:

Step 1: Prepare the Chiles and Tomatillos

This step is crucial for developing the rich, complex flavor of the Chile Verde. Roasting the chiles and tomatillos enhances their sweetness and brings out their smoky notes.

1. Preheat your oven broiler. Place the tomatillos, poblano peppers, and jalapeños (if using) on a baking sheet lined with foil.
2. Broil for 5-7 minutes per side, or until the skins are blackened and blistered. Keep a close eye on them to prevent burning.
3. Place the roasted peppers in a bowl and cover with plastic wrap. This will help to steam them, making the skins easier to peel. Let them sit for about 10-15 minutes.
4. While the peppers are steaming, remove the husks from the tomatillos and rinse them thoroughly.
5. Once the peppers are cool enough to handle, peel off the blackened skins. Remove the stems and seeds from the poblanos and jalapeños.

Step 2: Sear the Pork

Searing the pork before slow cooking adds a beautiful crust and enhances its flavor. This step is optional, but highly recommended.

1. Cut the pork shoulder into 2-3 inch chunks. This will help it cook more evenly.
2. Season the pork generously with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Sear the pork in batches, browning on all sides. Don’t overcrowd the pan, as this will lower the temperature and prevent proper browning.
5. Remove the seared pork from the skillet and set aside.

Step 3: Blend the Sauce

This is where all the magic happens! Blending the roasted vegetables with the spices creates the flavorful base for the Chile Verde.

1. In a blender or food processor, combine the roasted tomatillos, peeled and seeded poblano peppers and jalapeños (if using), onion, garlic, cumin, oregano, and chicken broth.
2. Blend until smooth. Add more chicken broth if needed to reach your desired consistency.

Step 4: Slow Cook the Pork

Now, the slow cooker takes over and transforms the ingredients into a culinary masterpiece.

1. Place the seared pork in the slow cooker.
2. Pour the blended sauce over the pork, ensuring that it is fully submerged.
3. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is fork-tender and easily shreds.

Step 5: Shred the Pork and Thicken the Sauce (Optional)

Once the pork is cooked, shredding it and thickening the sauce (if desired) completes the dish.

1. Remove the pork from the slow cooker and shred it with two forks.
2. Return the shredded pork to the slow cooker.
3. If you want a thicker sauce, you can either:
   • Remove about 1 cup of the sauce from the slow cooker and whisk it with 1-2 tablespoons of cornstarch. Pour the cornstarch slurry back into the slow cooker and stir well. Cook on high for 15-20 minutes, or until the sauce has thickened to your desired consistency.
   • Or, simmer uncovered on high for 30-45 minutes. Be sure to watch carefully and stir occasionally.

Step 6: Serve and Enjoy!

Now for the best part – enjoying your delicious Slow Cooker Pork Chile Verde!

1. Serve the Chile Verde hot with your favorite toppings and sides.
2. Garnish with fresh cilantro, lime wedges, sour cream, avocado, or chopped onion.
3. Enjoy with warm tortillas, rice, beans, or your favorite sides.

Tips for the Best Slow Cooker Pork Chile Verde

• Don’t skip the searing step! It adds a depth of flavor that you won’t get otherwise.
• Roast the chiles and tomatillos until they are blackened and blistered. This will bring out their sweetness and smoky flavor.
• Adjust the heat level to your liking. Use more or less jalapeños, or remove the seeds for a milder flavor.
• Don’t be afraid to experiment with different spices. Cumin and oregano are essential, but you can also add chili powder, coriander, or smoked paprika.
• If the sauce is too thin, you can thicken it with cornstarch or by simmering it uncovered in the slow cooker.
• For a richer flavor, use bone-in pork shoulder.
• If you don’t have time to roast the chiles and tomatillos, you can use canned tomatillos and canned roasted green chiles. However, the flavor will not be as complex.
• Taste and adjust seasoning as needed. Add more salt, pepper, or spices to your liking.

Serving Suggestions

This Slow Cooker Pork Chile Verde is incredibly versatile and can be served in a variety of ways:

• Tacos: Fill warm tortillas with the Chile Verde, topped with your favorite taco fixings like cilantro, onion, and lime.
• Burritos: Wrap the Chile Verde in a large tortilla with rice, beans, cheese, and sour cream.
• Rice Bowls: Serve the Chile Verde over a bed of fluffy rice, topped with your favorite garnishes.
• Nachos: Pile tortilla chips with the Chile Verde, cheese, jalapeños, and other nacho toppings. Bake until the cheese is melted and bubbly.
• Enchiladas: Fill tortillas with the Chile Verde, roll them up, and cover them with enchilada sauce and cheese. Bake until bubbly.
• Quesadillas: Sandwich the Chile Verde between two tortillas with cheese and cook until golden brown and the cheese is melted.
• Salad Topping: Add to a bed of lettuce with beans, avocado, and a cilantro lime dressing.
• Serve with a side of Mexican Rice and Refried Beans: This is a classic and satisfying pairing.

Make Ahead and Storage Instructions

This Slow Cooker Pork Chile Verde is perfect for making ahead of time.

• Make Ahead: You can prepare the entire dish ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: This dish freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Storage: Store leftover Chile Verde in an airtight container in the refrigerator for up to 4 days.

Variations

Want to customize your Slow Cooker Pork Chile Verde? Here are a few variations to try:

• Spicy Chile Verde: Add more jalapeños or serrano peppers to the sauce for a spicier kick. You can also add a pinch of cayenne pepper or red pepper flakes.
• Smoky Chile Verde: Add a teaspoon of smoked paprika to the sauce for a smoky flavor.
• Creamy Chile Verde: Stir in a dollop of sour cream or Mexican crema at the end of cooking for a creamy texture.
• Vegetarian Chile Verde: Substitute the pork with mushrooms, potatoes, or other vegetables.
• Chicken Chile Verde: Substitute the pork with chicken thighs or breasts. Reduce the cooking time accordingly.
• Instant Pot Chile Verde: You can also make this recipe in an Instant Pot. Follow the same instructions, but cook on high pressure for 30-40 minutes, followed by a natural pressure release.
• Add different types of chiles. Anaheim peppers or Hatch chiles can add interesting flavors.

Slow Cooker Pork Chile Verde Recipe

Here’s the complete recipe for Slow Cooker Pork Chile Verde. Enjoy!

Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 6-8 hours on low, 3-4 hours on high

Ingredients:

• 3-4 pounds pork shoulder (Boston butt), cut into 2-3 inch chunks
• 1 pound tomatillos, husked and rinsed
• 2 poblano peppers
• 1-2 jalapeños, seeded and minced (optional)
• 1 large yellow or white onion, chopped
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon cumin
• 1 tablespoon dried oregano (Mexican oregano preferred)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional garnishes: cilantro, lime wedges, sour cream, avocado, chopped onion

Instructions:

1. Prepare the Chiles and Tomatillos: Preheat broiler. Place tomatillos, poblano peppers, and jalapeños (if using) on a baking sheet. Broil for 5-7 minutes per side, or until skins are blackened. Place peppers in a bowl, cover with plastic wrap, and let steam for 10-15 minutes. Peel skins, remove stems and seeds from peppers.
2. Sear the Pork: Season pork with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear pork in batches until browned on all sides. Remove from skillet and set aside.
3. Blend the Sauce: In a blender or food processor, combine roasted tomatillos, peeled and seeded poblano peppers and jalapeños (if using), onion, garlic, cumin, oregano, and chicken broth. Blend until smooth.
4. Slow Cook the Pork: Place seared pork in the slow cooker. Pour blended sauce over the pork. Cook on low for 6-8 hours, or on high for 3-4 hours, or until pork is fork-tender.
5. Shred the Pork: Remove pork from slow cooker and shred with two forks. Return shredded pork to the slow cooker.
6. Thicken the Sauce (Optional): If desired, remove 1 cup of sauce from the slow cooker and whisk with 1-2 tablespoons of cornstarch. Pour back into the slow cooker and stir well. Cook on high for 15-20 minutes, or until sauce has thickened. Alternatively, simmer uncovered on high for 30-45 minutes.
7. Serve: Serve hot with warm tortillas, rice, and your favorite toppings. Garnish with cilantro, lime wedges, sour cream, or avocado.

Nutrition Information (Approximate)

Please note that nutrition information is an estimate and may vary based on specific ingredients and portion sizes.

Calories: 450-550 per serving
Fat: 25-35g
Protein: 30-40g
Carbohydrates: 15-25g

Conclusion

This Slow Cooker Pork Chile Verde is a surefire winner for a delicious, easy, and crowd-pleasing meal. With its tender pork, vibrant sauce, and customizable flavors, it’s a recipe you’ll want to make again and again. So, gather your ingredients, fire up your slow cooker, and get ready to enjoy a taste of Mexico in the comfort of your own home!