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Slow Cooker Pork Chili Verde
This is easily the BEST chili verde that I have EVER had! The pork is tender and full of amazing flavor and is made right in the slow cooker!
👥 8 Servings⏱️ Prep & Cook: 8h 15m⏳ Prep: 15 min🔥 Cook: 8h👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●slow cooker
- ●food processor
- ●whisk
📝 Preparation Steps
1
brown
2
Add 1 tablespoon olive oil to a medium-sized skillet and heat over medium-high heat. Cook and brown 4-5 pounds cubed boneless pork shoulder on all sides. Add the pork shoulder to the slow cooker.
olive oil1 tablespoon-5 pounds cubed boneless pork shoulder4
3
combine
4
In a food processor add 1 (28-ounce) can tomatillos and blend until smooth. Add it to the slow cooker along with ½ cup chopped onion, 2 teaspoons minced garlic , 1 (14-ounce) can green enchilada sauce, 1 (16-ounce) jar salsa verde, 1 (4-ounce) can diced green chilies, ½ tablespoon cumin, 1 teaspoon dried oregano, and 1 teaspoon salt.
tomatillos1 (28-ounce) canminced garlic2 teaspoonsgreen enchilada sauce1 (14-ounce) canjar salsa verde1 (16-ounce)diced green chilies1 (4-ounce) candried oregano1 teaspoonsalt1 teaspoon
5
cook
6
Cook on LOW for ⏱️ 6 hours or HIGH for ⏱️ 4 hours. An hour before serving, take out 1 cup of juice from the slow cooker and whisk it with the cornstarch. Add it back to the slow cooker and allow it to cook and thicken for about 1 more hour.
cornstarch2 tablespoon
7
serve
8
Shred the pork using two forks and serve with tortillas or over rice!
Nutrition Facts
calories
318 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
0.5 g
sodium Content
417 mg
protein Content
51 g
trans Fat Content
0.03 g
cholesterol Content
136 mg
carbohydrate Content
3 g
saturated Fat Content
3 g
unsaturated Fat Content
6 g
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