Slow Cooker Chili Verde Pork Recipe: A Flavor Fiesta in Your Crockpot

Every now and then, we all crave a dish that’s both comforting and packed with flavor, and this slow cooker chili verde pork is just that. It’s a hands-off recipe that delivers tender, juicy pork smothered in a vibrant green sauce, all thanks to your trusty slow cooker.

Why This Recipe Works

  • The slow cooking process ensures the pork becomes fork-tender, absorbing all the delicious flavors of the chili verde sauce.
  • Using a blend of fresh and canned green chilies gives the sauce a perfect balance of heat and tanginess.
  • It’s a versatile dish that can be served in tacos, over rice, or even as a hearty soup.
  • Prep is a breeze with minimal hands-on time, making it perfect for busy weeknights.
  • The recipe scales easily for crowds, making it a great option for gatherings.

Ingredients

  • 3 lbs pork shoulder, cut into 2-inch cubes
  • 2 cups tomatillos, husked and quartered
  • 1 cup poblano peppers, seeded and chopped
  • 1/2 cup jalapeños, seeded and chopped (adjust to taste)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 cup chicken broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment Needed

  • Slow cooker (6 quarts or larger)
  • Cutting board and knife
  • Measuring cups and spoons
  • Mixing spoon

Instructions

Slow Cooker Chili Verde Pork Recipe

Step 1: Prep Your Ingredients

Start by preparing all your vegetables. Husk and quarter the tomatillos, seed and chop the poblano peppers and jalapeños, chop the onion, and mince the garlic. Cutting the pork shoulder into uniform 2-inch cubes ensures even cooking. Tip: Wearing gloves while handling jalapeños can prevent skin irritation.

Step 2: Layer the Ingredients in the Slow Cooker

Place the pork cubes at the bottom of the slow cooker. Add the prepared tomatillos, poblano peppers, jalapeños, onion, and garlic on top. Sprinkle the ground cumin and dried oregano over the ingredients, then pour in the chicken broth. Season with salt and pepper to taste. Tip: Layering the ingredients helps distribute the flavors evenly as everything cooks.

Step 3: Cook on Low for 8 Hours

Cover the slow cooker and set it to cook on low for 8 hours. The long, slow cooking time allows the pork to become incredibly tender and the flavors to meld beautifully. Avoid lifting the lid during cooking to maintain the temperature.

Step 4: Shred the Pork and Mix

After 8 hours, use two forks to shred the pork directly in the slow cooker. Stir everything together so the pork is well coated with the chili verde sauce. If the sauce seems too thin, you can let it cook uncovered for an additional 30 minutes to thicken. Tip: For extra flavor, you can add a splash of lime juice at this stage.

Step 5: Serve and Garnish

Serve the chili verde pork hot, garnished with fresh cilantro. It’s perfect over rice, in tacos, or with a side of warm tortillas. Enjoy the fruits of your minimal labor!

Tips and Tricks

For those looking to elevate their chili verde pork, consider browning the pork cubes in a skillet before adding them to the slow cooker. This step adds a deeper flavor through the Maillard reaction. If you prefer a smoother sauce, you can blend the cooked vegetables and broth before adding the shredded pork back in. For a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking. Always taste and adjust the seasoning before serving, as slow cooking can mute flavors slightly.

Recipe Variations

  • For a spicier version, include the seeds from the jalapeños or add a serrano pepper.
  • Substitute pork with chicken thighs for a lighter option, adjusting the cooking time to 6 hours on low.
  • Add diced potatoes or carrots during the last 2 hours of cooking for a more substantial meal.
  • For a tangier sauce, stir in a tablespoon of apple cider vinegar before serving.
  • Use the chili verde pork as a filling for enchiladas or burritos for a different presentation.

Frequently Asked Questions

Can I make this recipe in an Instant Pot?

Absolutely! You can adapt this recipe for an Instant Pot by using the sauté function to brown the pork first, then pressure cook on high for 45 minutes with a natural release. The result is similarly tender and flavorful, just much faster.

How can I store leftovers?

Leftover chili verde pork can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a little broth if the sauce has thickened too much.

Is there a way to make this recipe less spicy?

To reduce the heat, you can omit the jalapeños entirely or use green bell peppers instead. The poblano peppers add mild flavor without much heat, so they’re safe to keep in the recipe.

Summary

This slow cooker chili verde pork recipe is a foolproof way to enjoy a flavorful, tender meal with minimal effort. Perfect for any day of the week, it’s a versatile dish that’s sure to become a favorite.

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