Best Slow Cooker Pork Chile Verde Recipes

SLOW COOKER PORK CHILE VERDE

Slow Cooker Pork Chile Verde image

I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.

Provided by Squirrel Beebz

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 7h45m

Yield 12

Number Of Ingredients 13

Ingredients

1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
salt to taste
1 tablespoon ground black pepper
3 tablespoons olive oil, divided, or more as needed
1 large sweet onion, chopped
1 large Anaheim chile pepper, chopped
2 cloves garlic, chopped, or more to taste
2 (15 ounce) cans chicken broth
12 large whole Anaheim chile peppers
1 (15 ounce) can green enchilada sauce
¾ cup chopped fresh cilantro
1 tablespoon ground cumin
1 tablespoon chili powder

Steps:

Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g

PORK CHILE VERDE STEW, SLOW COOKER

PORK CHILE VERDE STEW, SLOW COOKER image

Categories Soup/Stew Pork Winter

Yield 8 people

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour, seasoned with salt and pepper
5 pounds boneless pork shoulder, Cut into cubes
3 tablespoons olive oil
One yellow onion, chopped to
2-16 ounce jars salsa Verde OR one pound tomatillos, roasted, peeled, pureed
One 10 ounce can diced tomatoes with juice
8 ounces diced green chiles such as Hatch chiles
Two cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 teaspoons coriander
1 tablespoon pico de Gallo spice
One tablespoon ground new Mexico chili

Steps:

Spread seasoned flour in shallow bowl. Dredge pork cubes. Heat olive oil in large skillet, Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork. Cook and stir until pork is browned on all sides, 5 to 7 minutes. Transfer pork and onion mixture to a slow cooker. Stir in purÃ©ed tomatillos or salsa Verde, diced tomatoes, and green chilies, garlic, oregano, cumin, and coriander. Cook on low for six hours. Serve with warm flour tortillas.