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
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!
- 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.
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