Crock Pot Chile Verde Stew Caldillo
Warm up your weeknight dinners with this rich and zesty Crock Pot Chile Verde Stew Caldillo. Featuring tender chunks of slow-cooked pork shoulder, tangy roasted tomatillos, and smoky poblano peppers, this hearty stew is a celebration of bold, authentic flavors. The combination of homemade roasted peppers, green enchilada sauce, and fragrant seasonings like cumin and oregano creates a deeply satisfying dish that’s perfect for cozy evenings. With minimal prep and the ease of crock pot cooking, this recipe is a time-saving solution for families looking for a comforting meal. Serve it with fresh cilantro and lime wedges for added brightness, and enjoy a bowl of Southwest-inspired perfection that’ll have everyone asking for seconds. Perfect for meal prepping and generously serving six, it’s a must-try for any slow-cooker enthusiast!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless, trimmed, and diced into 1-inch cubes)
- 1 pound Tomatillos (husked, rinsed, and halved)
- 2 large Poblano peppers
- 1 medium Jalapeño pepper
- 4 cloves Garlic cloves (minced)
- 1 medium Yellow onion (chopped)
- 2 cups Chicken broth
- 1 cup Green enchilada sauce
- 2 teaspoons Ground cumin
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro (chopped, optional for garnishing)
- 2 limes Lime wedges (optional for serving)
- 2 tablespoons Vegetable oil
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Season the diced pork shoulder with a pinch of salt and pepper, then sear the pieces in the skillet until they are browned on all sides, about 5 minutes. Work in batches if needed and transfer the browned pork to the crock pot.
In the same skillet, add the remaining tablespoon of oil and sauté the chopped onion and minced garlic until fragrant and softened, about 3 minutes. Transfer the mixture to the crock pot.
Roast the poblano and jalapeño peppers over an open flame or under the broiler until their skins are charred and blistered. Place them in a sealed plastic bag or a covered bowl for 5 minutes to steam, then peel off the skins. Remove the stems and seeds, chop the peppers, and add them to the crock pot.
Add the halved tomatillos to a blender or food processor and pulse until roughly blended. Pour the tomatillo mixture into the crock pot.
Add the chicken broth, green enchilada sauce, ground cumin, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the crock pot. Stir to combine all the ingredients.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the pork is tender and the flavors have melded together.
Taste the stew and adjust seasoning with additional salt and pepper if needed.
Ladle the Chile Verde Stew into bowls and garnish with chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 981 mg | 21% | |
*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.
