Tomatillo Pork Chili Verde Stew Crock Pot or Slow Cooker
Transform your dinner routine with this vibrant and hearty Tomatillo Pork Chili Verde Stew, made effortlessly in a crock pot or slow cooker. This recipe combines tender, slow-cooked pork shoulder with a zesty blend of fresh tomatillos, smoky poblano peppers, and spicy jalapeños for an authentic Mexican-inspired dish that’s bursting with flavor. Seasoned with aromatic cumin, garlic, and oregano, the rich green chili sauce is perfectly balanced by a squeeze of fresh lime juice just before serving. With minimal prep and hours of slow simmering, this savory stew is perfect for busy weekdays or cozy weekend meals. Serve it with your favorite toppings—like creamy avocado slices, tangy sour cream, or crisp tortilla chips—for a customizable feast that will delight the whole family.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (cut into 1-inch cubes, trimmed of excess fat)
- 1.5 pounds Tomatillos (husked, washed, and quartered)
- 2 Poblano peppers (seeded and chopped)
- 2 Jalapeño peppers (seeded and chopped, or leave seeds for extra heat)
- 4 Garlic cloves (minced)
- 1 medium Yellow onion (diced)
- 0.5 cup Fresh cilantro leaves (chopped)
- 2 cups Chicken broth (low-sodium)
- 2 teaspoons Ground cumin
- 1 teaspoon Oregano (dried)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Vegetable oil
- 1 Lime (juiced)
- 1 Avocado slices, sour cream, or tortilla chips (optional garnishes)
Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Season the pork cubes with a pinch of salt and pepper, then sear the pork on all sides until golden brown. Work in batches if necessary to avoid overcrowding the pan. Once browned, transfer the pork to the slow cooker.
In the same pan, add the diced onions and cook for 2-3 minutes until softened. Stir in the minced garlic, cumin, and oregano, cooking for 1 minute until fragrant. Transfer the mixture to the slow cooker.
Place the tomatillos, poblanos, jalapeños, and chopped cilantro in a blender or food processor. Blend until smooth.
Pour the tomatillo mixture into the slow cooker over the pork. Add the chicken broth, salt, and black pepper. Stir everything to combine.
Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the pork is tender and the flavors are well combined.
About 30 minutes before serving, stir in the juice of 1 lime for a fresh burst of flavor.
Serve the chili verde stew in bowls topped with your favorite garnishes like avocado slices, a dollop of sour cream, or crunchy tortilla chips.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 471 mg | 20% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.0 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1001 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.
