Chili Verde Crock Pot
Transform your kitchen into a hub of bold, authentic flavors with this irresistible Chili Verde Crock Pot recipe! Featuring tender, slow-cooked boneless pork shoulder bathed in a vibrant tomatillo and roasted poblano sauce, this dish delivers the perfect harmony of smoky, tangy, and savory notes. The magic happens in your crock pot, where a blend of roasted peppers, garlic, and spices meld together to create a deeply flavorful, melt-in-your-mouth experience. With only 20 minutes of prep time, this easy recipe is perfect for busy weeknights or cozy family dinners. Serve it over rice, tucked into warm tortillas, or alongside crispy tortilla chips for a comforting and versatile meal. Packed with authentic ingredients and stress-free simplicity, this chili verde will quickly become your go-to for hearty, crowd-pleasing meals.
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Recipe Information
Ingredients
- 3 pounds boneless pork shoulder
- 8 large tomatillos, husked and rinsed
- 2 poblano peppers
- 2 jalapeño peppers
- 1 large yellow onion
- 4 garlic cloves
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice
- 0.5 cup cilantro, chopped
- 2 tablespoons olive oil
Instructions
Cut the boneless pork shoulder into 2-inch cubes and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork cubes in batches until browned on all sides. Transfer the browned pork to the crock pot.
Roast the tomatillos, poblano peppers, and jalapeño peppers on a baking sheet under the broiler for 4-5 minutes, turning occasionally, until charred and softened. Allow them to cool slightly, then peel and discard the skins and remove the seeds from the peppers if desired.
Add the roasted tomatillos, poblano peppers, and jalapeños to a blender along with the garlic cloves, chicken broth, ground cumin, oregano, and the remaining teaspoon of salt and 1/2 teaspoon of black pepper. Blend until smooth.
Chop the yellow onion and add it to the crock pot with the seared pork.
Pour the blended tomatillo mixture over the pork and onions in the crock pot, ensuring everything is well coated.
Cover and cook on low heat for 6 hours (or on high heat for 4 hours), until the pork is tender and shreds easily with a fork.
Stir in the lime juice and chopped cilantro just before serving.
Serve hot over rice, in tortillas, or with tortilla chips, and garnish with additional cilantro if desired.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.9 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
