Crock Pot Chilie Verde
Transform your weeknight dinner routine with this irresistible Crock Pot Chile Verde, a slow-cooked masterpiece brimming with bold, authentic Mexican flavors. Tender chunks of seared pork shoulder simmer in a fragrant, homemade tomatillo and poblano pepper sauce, enhanced by notes of roasted garlic, fresh cilantro, and a hint of lime. Perfect for the crock pot, this hands-off recipe allows the smoky, tangy sauce to seep into every bite, yielding melt-in-your-mouth pork that’s ideal for tacos, burrito bowls, or scooping over fluffy rice. Whether you’re feeding a crowd or meal-prepping for the week, this savory, gluten-free dish is both comfort food and a culinary adventure in every bite.
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Recipe Information
Ingredients
- 3 pounds Boneless pork shoulder
- 10 medium Tomatillos
- 2 large Poblano peppers
- 2 medium Jalapeños
- 4 large Garlic cloves
- 1 large Yellow onion
- 1 bunch Cilantro (fresh)
- 2 cups Chicken broth
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice (fresh)
- 2 tablespoons Olive oil
Instructions
Peel and rinse the tomatillos. Remove the husks and wash off any sticky residue. Cut them in half for easier roasting.
Preheat your oven to 425°F (220°C). Place the tomatillos, poblano peppers, jalapeños, onion (quartered), and garlic cloves (unpeeled) on a baking sheet. Drizzle with olive oil and toss to coat evenly.
Roast the vegetables in the oven for 20-25 minutes, or until they are softened and slightly charred. Set aside to cool slightly.
While the vegetables roast, cut the pork shoulder into large chunks (about 2-3 inches each), removing excess fat as needed. Season with salt, pepper, and 1 teaspoon of cumin.
Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the pork pieces on all sides until browned (about 3-5 minutes per side). Transfer the seared pork to the crock pot.
Once the roasted vegetables are cool enough to handle, remove the skins from the garlic cloves and peel the charred skin off the poblano peppers. Add the tomatillos, peppers, garlic, roasted onions, jalapeños, and 1/2 cup of cilantro (roughly chopped) to a blender or food processor.
Add the chicken broth, lime juice, 1 teaspoon of cumin, oregano, and a pinch of salt to the blender. Blend until smooth.
Pour the blended sauce over the pork in the crock pot, ensuring the meat is fully covered. Stir gently to combine.
Cover the crock pot and cook on low for 6-7 hours, or until the pork is tender and easily shredded with a fork.
Once cooked, use tongs or a fork to shred the pork into bite-sized pieces. Stir the shredded pork back into the sauce and allow it to sit on the 'warm' setting for an additional 15-20 minutes to absorb more flavors.
Serve hot with tortillas, rice, or your favorite toppings such as sour cream, avocado, or extra cilantro.
Nutrition Facts
Calories |
4012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.4 g | 389% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 4494 mg | 195% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 26.1 g | ||
| Protein | 263.5 g | 527% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 6631 mg | 141% | |
*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.
