Slow Cooker Pork Chile Verde

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.

• Preparation Time: 30 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 30 mins
• Calories: 226 Calories

Ingredients

• salt to taste
• 1 tablespoon ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• ¾ cup chopped fresh cilantro
• 1 large sweet onion, chopped
• 3 tablespoons olive oil, divided, or more as needed
• 2 (15 ounce) cans chicken broth
• 2 cloves garlic, chopped, or more to taste
• 1 (15 ounce) can green enchilada sauce
• 1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
• 1 large Anaheim chile pepper, chopped
• 12 large whole Anaheim chile peppers

Recipe Instructions

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.