Name: Slow Cooker Pork Chile Verde
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Boneless pork shoulder roast, cut into 5 or 6 pieces - 1 (3 1/2) pound; Salt to taste - 1 (3 1/2) pound; Ground black pepper - 1 tablespoon; Olive oil, divided, or more as needed - 3 tablespoons; Sweet onion, chopped - 1 large; Anaheim chile pepper, chopped - 1 large; Garlic, chopped, or more to taste - 2 cloves; Chicken broth - 2 (15 ounce) cans; Whole Anaheim chile peppers - 12 large; Green enchilada sauce - 1 (15 ounce) can; Chopped fresh cilantro - ¾ cup; Ground cumin - 1 tablespoon; Chili powder - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Pork Chile Verde

1. Boneless pork shoulder roast, cut into 5 or 6 pieces - 1 (3 1/2) pound

2. Salt to taste - 1 (3 1/2) pound

3. Ground black pepper - 1 tablespoon

4. Olive oil, divided, or more as needed - 3 tablespoons

5. Sweet onion, chopped - 1 large

6. Anaheim chile pepper, chopped - 1 large

7. Garlic, chopped, or more to taste - 2 cloves

8. Chicken broth - 2 (15 ounce) cans

9. Whole Anaheim chile peppers - 12 large

10. Green enchilada sauce - 1 (15 ounce) can

11. Chopped fresh cilantro - ¾ cup

12. Ground cumin - 1 tablespoon

13. Chili powder - 1 tablespoon

How to cook deliciously - Slow Cooker Pork Chile Verde

1. Stage

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.

2. Stage

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.

3. Stage

Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.

4. Stage

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.

5. Stage

Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.

6. Stage

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.

7. Stage

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.