I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.
Ingredients
- 1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
- salt to taste
- 1 tablespoon ground black pepper
- 3 tablespoons olive oil, divided, or more as needed
- 1 large sweet onion, chopped
- 1 large Anaheim chile pepper, chopped
- 2 cloves garlic, chopped, or more to taste
- 2 (15 ounce) cans chicken broth
- 12 large whole Anaheim chile peppers
- 1 (15 ounce) can green enchilada sauce
- ¾ cup chopped fresh cilantro
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
Directions
Step 1
Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
Step 2
Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
Step 3
Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
Step 4
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
Step 5
Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
Step 6
Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
Step 7
Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.
Cook’s Notes:
You can use pretty much any cut of pork roast. I prefer a boneless roast to reduce the time spent trimming. Browning the pork in several pieces before adding to the slow cooker improves the flavor and texture of the meat, and reduces cooking time.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 226 | |
% Daily Value * | |
Total Fat13g | 16% |
Saturated Fat3g | 17% |
Cholesterol54mg | 18% |
Sodium503mg | 22% |
Total Carbohydrate11g | 4% |
Dietary Fiber2g | 8% |
Total Sugars5g | |
Protein17g | |
Vitamin C107mg | 533% |
Calcium43mg | 3% |
Iron3mg | 14% |
Potassium589mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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