Absolutely! Slow cooker Chile Verde is a fantastic way to get tender, flavorful pork simmered in a tangy, mildly spicy green chile sauce. It’s perfect served over rice, in tacos, or even with warm tortillas for dipping.
Here’s a straightforward Crock Pot Chile Verde recipe:
🌿 Slow Cooker Chile Verde
Serves: 6–8 | Prep Time: 15 mins | Cook Time: 6–8 hours (low) or 4 hours (high)
🛒 Ingredients:
-
3 lbs pork shoulder or pork butt, trimmed and cut into 2-inch cubes
-
1 large onion, chopped
-
4 cloves garlic, minced
-
4–5 poblano peppers, roasted, peeled, seeded, and chopped (or use canned green chiles)
-
1 can (7 oz) diced green chiles
-
4–5 tomatillos, husked, rinsed, and chopped
-
1 cup fresh cilantro, chopped
-
1 cup chicken broth
-
1 tbsp ground cumin
-
1 tsp dried oregano
-
1 tsp salt, or to taste
-
½ tsp black pepper
-
Juice of 1 lime
👩🍳 Instructions:
1. Prep the Pork
-
Optional but recommended: Brown pork cubes in a skillet with a bit of oil over medium-high heat for 5-7 minutes to develop flavor. Transfer to crock pot.
2. Roast the Poblanos & Tomatillos
-
If using fresh, roast poblano peppers and tomatillos under a broiler or on a grill until blackened and softened. Peel and chop.
3. Add Ingredients to Crock Pot
-
Add onion, garlic, roasted poblanos, tomatillos, diced green chiles, chicken broth, cumin, oregano, salt, and pepper to the crock pot with the pork.
4. Cook Low and Slow
-
Cover and cook on low for 6–8 hours or high for 4 hours, until pork is tender and easy to shred.
5. Finish & Serve
-
Stir in fresh cilantro and lime juice.
-
Taste and adjust seasoning as needed.
🍽️ Serving Suggestions:
-
Serve over steamed rice or in warm corn tortillas.
-
Top with diced onions, extra cilantro, or shredded cheese.
-
Great alongside refried beans or a simple cabbage slaw.
Want a spicier version, or tips on making Chile Verde from scratch without canned chiles?
