Slow Cooker Pork Chile Verde
This Chile Verde recipe features tender pieces of pork slow cooked in a flavorful chile verde sauce. This delicious pork chili verde is tasty, a bit spicy and easy to make with a few shortcuts.
Servings 8 servings
Calories 348kcal
Ingredients
- 3 - 4 pounds pork butt (or shoulder), cubed
- Salt and ground black pepper to taste
- 1/2 teaspoon ground cumin
- 1 - 2 tablespoons olive oil
- 1 11-ounces canned tomatillos
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 16-ounces jar salsa verde
- 1 10-ounces can green enchilada sauce
- 1 4-ounces can diced green chile (I use mild)
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon liquid smoke
- 3 tablespoons cornstarch
- 1/4 cup water or chicken broth
Instructions
- Season the pork with salt, pepper and 1/2 teaspoon of cumin.
- In a large skillet, heat 1 tablespoon of oil over medium - high heat. Working in batches (to not overcrowd the skillet), add the pork to the skillet and cook until golden brown. Add additional oil, if needed. Transfer the seared pork to the slow cooker.
- Add the tomatillos to a food processor and blend until smooth. Transfer the tomatillos to the slow cooker.
- Add the onions, garlic, salsa verde, green enchilada sauce, diced green chiles, oregano, cumin and liquid smoke to the crockpot. Mix to combine.
- Cook on low for 6 hours or on high for 4 hours. About an hour before serving, mix 3 tablespoons of cornstarch with 1/4 cup of water or chicken broth. Stir in the cornstarch mixture and cook for an additional hour. Adjust seasoning to taste and serve!
Notes
- Instant Pot Instructions: Set the pressure cooker to saute and sear the pork. Place all the ingredients into the Instant Pot and cook on high pressure for 24 minutes. Allow pressure to release naturally for 10 minutes. Release the remaining pressure and press saute. Stir in the cornstarch slurry and allow it to cook for 3-5 minutes or until the sauce thickens a bit.
- Leftover slow cooker chile verde can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or the stove top.
- Chile verde freezes well. Cool completely and store in an airtight container or in a resealable freezer bag for up to 2 months. I like freezing smaller portions in quart size resealable freezer bags as they are so convenient to use for lunches.
Nutrition
Calories: 348kcal | Carbohydrates: 6g | Protein: 43g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 166mg | Potassium: 903mg | Fiber: 1g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 5.7mg | Calcium: 49mg | Iron: 3.5mg