Crock Pot Chile Verde
Transform your dinner routine with this Crock Pot Chile Verde, a flavorful Mexican-inspired dish that’s as easy to prepare as it is delicious. Tender chunks of pork shoulder slow-cooked to perfection in a smoky, tangy tomatillo and poblano pepper sauce create a comforting stew bursting with authentic flavors. The unique combination of fire-roasted tomatillos, jalapeños, and fresh cilantro brings a vibrant, slightly spicy twist, while cumin and oregano add depth and warmth. Perfect for busy weeknights or meal prep, this hands-off crock pot recipe serves up hearty portions of savory goodness. Serve it over fluffy rice or with warm tortillas for a restaurant-quality meal right at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless, trimmed of excess fat)
- 1.5 pounds Tomatillos
- 2 Poblano peppers
- 2 Jalapeño peppers
- 4 Garlic cloves
- 1 large Yellow onion
- 1 cup Cilantro (fresh)
- 1.5 cups Chicken broth
- 1 tablespoon Cumin (ground)
- 1 tablespoon Oregano (dried)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Olive oil
- 1 Lime (for garnish)
- Tortillas or rice (optional, for serving)
Instructions
Preheat your broiler. Remove the husks from the tomatillos and rinse them under warm water to remove the sticky residue. Place the tomatillos, poblano peppers, and jalapeños on a baking sheet lined with foil.
Broil the vegetables for 5-8 minutes, turning them halfway through, until they are charred and blistered. Remove from the oven and set aside to cool slightly.
While the vegetables are cooling, heat the olive oil in a large skillet over medium-high heat. Cut the pork shoulder into 2-inch chunks and season with salt and pepper. Sear the pork in batches, cooking for 2-3 minutes per side until browned. Transfer the seared pork to the crock pot.
Peel the charred skin off the poblano and jalapeño peppers (it’s okay if some charred bits remain for flavor) and remove the seeds if desired for less heat. Combine the tomatillos, peeled peppers, garlic cloves, cilantro, cumin, oregano, and chicken broth in a blender or food processor. Blend until smooth.
Chop the onion into large chunks and add it to the crock pot with the pork. Pour the blended tomatillo mixture over the top, ensuring the pork is mostly submerged.
Cover and cook on low heat for 7 hours, or on high heat for 4 hours, until the pork is tender and easily shredded with a fork.
Once cooked, give the stew a good stir to distribute the sauce and flavors. Taste and adjust seasoning with additional salt or lime juice if desired.
Serve the Chile Verde hot, garnished with lime wedges and additional chopped cilantro, if desired. Pair with warm tortillas or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
4256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.6 g | 360% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 4437 mg | 193% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 31.7 g | ||
| Protein | 325.5 g | 651% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 586 mg | 45% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 8995 mg | 191% | |
*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.
