Super Easy Crock Pot Chile Verde
Transform your dinner routine with this **Super Easy Crock Pot Chile Verde**, a flavorful and fuss-free recipe perfect for busy weeknights or leisurely weekend meals. Tender chunks of seared pork shoulder slowly simmer in a vibrant sauce made from roasted tomatillos, poblano and jalapeño peppers, and a medley of fragrant spices like cumin and oregano. With just 20 minutes of prep, your crock pot works its magic over hours, creating a melt-in-your-mouth dish infused with bold, tangy, and slightly smoky flavors. Serve it as a hearty stew, or get creative by using it as a filling for tacos, burritos, or even over rice. Garnished with fresh cilantro and zesty lime wedges, this recipe is as versatile as it is delicious—your new go-to for comforting, crowd-pleasing meals.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless, trimmed and cut into 2-inch chunks)
- 1 pound Tomatillos (husked, rinsed, and quartered)
- 2 whole Poblano peppers (seeded and chopped)
- 1 whole Jalapeño peppers (seeded and chopped)
- 1 medium Yellow onion (diced)
- 4 cloves Garlic cloves (minced)
- 2 cups Chicken broth
- 1 4-ounce can Canned diced green chiles
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (chopped for garnish)
- 4 wedges Lime wedges (for serving)
Instructions
Prepare all ingredients by trimming and cutting the pork shoulder into chunks, husking and quartering the tomatillos, and chopping the peppers and onion.
Heat a large skillet over medium-high heat. Sear the pork pieces for 2-3 minutes on each side until browned. This step enhances the flavor of the dish but can be skipped for an even faster prep.
Place the seared pork into the crock pot.
In the same skillet, add the tomatillos, poblano peppers, jalapeño, and onion. Cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute.
Transfer the cooked vegetables to a blender or food processor. Add chicken broth, canned green chiles, ground cumin, dried oregano, salt, and black pepper. Blend until smooth.
Pour the blended mixture over the pork in the crock pot, ensuring the meat is fully coated.
Cover the crock pot with the lid and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, until the pork is tender and easily shreds.
Once cooked, use two forks to gently shred the pork into the sauce. Stir to combine.
Serve hot, garnished with chopped fresh cilantro and lime wedges. Enjoy as is, or use as a filling for tacos, burritos, or over rice.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.7 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 881 mg | 19% | |
*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.
