Slow Cooker Chile Verde is spicy tender pork, wonderful just wrapped in a tortilla!
My dad’s been here often visiting from California, so I know his eating habits well. He’s always ordering chile verde when we go out for Mexican (and fish and chips EVERYWHERE else).
Maybe I’ve been blind my whole life, but I’ve never acknowledged chile verde on menus until recently. It’s very spicy and flavorful, and great on tortillas, doesn’t even need toppings. I tested out this recipe so I’ll be ready the next time my dad visits, though this recipe makes a lot and I’ll have to invite the rest of my family.
How to Make Slow Cooker Chile Verde:
You will need these ingredients:
- Pork shoulder
- Cooking oil
- All-purpose flour
- Poblano peppers
- Anaheim peppers
- White onion
- Salt and pepper
- Chicken broth
Start by roasting peppers, garlic, tomatillos and onion in the oven under the broiler.
Until they are roasted and tender and slightly charred.
Then I blend up those veggies and that makes a green salsa that I pour over the pork. I also add seasonings and a touch of chicken broth. Below is what the chile verde looks like before cooking.
How long to cook:
I cook this chile verde for 9 hours low. After 9 hours the pork is very tender and the sauce has simmered to a beautiful perfection.
Is chile verde spicy?
Yes! I would say on a scale to 1 to 10 that this recipe is an eight in heat. It has a very good kick to it. To tone down the spiciness I suggest serving with rice, cheese and sour cream.
How to serve:
- on warmed tortillas
- great as is or topped with cheese, sour cream and diced onion
- wrap in flour tortillas for burritos
- great for nachos
- Slow Cooker- 6 quart or larger
- 3 lbs. pork shoulder, trimed and cubed
- 2 Tbsp. cooking oil (approximate amount)
- 2 Tbsp. all purpose flour
- 2 poblano peppers
- 2 Anaheim peppers
- 2 jalapenos
- 4 garlic cloves
- 6 tomatillos, husks removed
- 1 large white onion, peeled and quartered
- 1 bunch cilantro, bulk of stems removed
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 1 cup chicken broth
- Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don’t overcook. Let cool down a bit before moving on to step 2.
- Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
- On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn’t large enough to do all at the same time.
- Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.
- Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
- Serve over tortillas with desired toppings, enjoy!