Chili Verde Pork in a Crock Pot
Transform your mealtime with this irresistibly flavorful Chili Verde Pork made effortlessly in a Crock Pot! Tender chunks of seared boneless pork shoulder are slow-cooked in a vibrant, homemade verde sauce made with roasted tomatillos, charred poblano and jalapeño peppers, fresh cilantro, and aromatic spices like cumin and oregano. This hands-off recipe delivers six hours of simmering perfection, resulting in melt-in-your-mouth pork infused with smoky, tangy, and zesty flavors. Serve this versatile dish with warm tortillas, over fluffy rice, or alongside your favorite toppings for an authentic Mexican-inspired feast. Perfect for weeknight dinners or meal prepping, this slow-cooked masterpiece is your go-to recipe for bold and comforting flavors!
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Recipe Information
Ingredients
- 3 pounds boneless pork shoulder
- 10 medium tomatillos
- 2 poblano peppers
- 1 jalapeño peppers
- 1 medium onion
- 4 garlic cloves
- 1 cup cilantro
- 1 cup chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 lime
Instructions
Trim excess fat from the pork shoulder and cut it into large chunks, about 2–3 inches each.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork pieces until browned on all sides, about 2–3 minutes per side. Transfer seared pork to the Crock Pot.
Peel and rinse the tomatillos. Cut them in halves for easier processing.
Char the poblano and jalapeño peppers over an open flame or in a hot skillet until their skins are blistered. Place them in a bowl, cover with plastic wrap, and let them steam for 5 minutes. Peel off the skins, remove the seeds, and roughly chop the peppers.
In a blender, combine tomatillos, peeled peppers, onion (quartered), garlic, cilantro, chicken broth, cumin, oregano, salt, and pepper. Blend until smooth.
Pour the green sauce over the seared pork in the Crock Pot.
Cover and cook on low for 6 hours or until the pork is tender and can be easily shredded with a fork.
Once cooked, shred the pork directly in the Crock Pot using two forks. Stir the pork into the sauce, ensuring it is evenly coated.
Cut the lime into wedges and squeeze fresh lime juice over the pork just before serving.
Serve the Chili Verde Pork with warm tortillas, over rice, or with your choice of sides. Enjoy!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.4 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 822 mg | 17% | |
*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.
