pork chili verde

A deliciously easy, Mexican-inspired slow cooker recipe for pork loin smothered in a bold and flavorful chile verde sauce.

Slow Cooker Pork Chile Verde

vegetable oil

pork

carrots,

yellow onion, (diced)

garlic, (minced)

green enchilada sauce

salsa verde

4-oz can chopped green chiles

salt, (or to taste)

black pepper, (to taste)

rice

Flour Tortillas, (warmed)

Jalapenos, (seeded and thinly sliced, for garnish)

Chopped fresh cilantro, (for garnish)

Sour cream, (for garnish)

Lime wedges

Heat oil in a large skillet.

To the hot oil, add pork, carrots, onions, and garlic; saute until pork is browned on all sides.

Remove skillet from heat and transfer pork mixture to a 6-quart, or larger, slow cooker.

Stir in the enchilada sauce, salsa verde, green chiles, salt, and pepper; cover the slow cooker and cook on LOW for 6 hours, or until meat is tender and internal temperature registers at 145˚F. Using an instant read thermometer, start checking for doneness around the 4-hour mark.

Remove cover, stir, taste for salt and pepper, and adjust.

Let stand 8 to 10 minutes.

Garnish with jalapenos and cilantro.

Serve over prepared rice or tortillas with sour cream and lime wedges.

This chili verde is filled tender chunks of pork and lots of rich, peppery flavor, perfect served with rice, beans and warm flour tortillas 

Chili Verde

tomatillos (about 15), papers removed, rinsed, and halved

Anaheim peppers, seeds and membrane removed, and roughly chopped

onion,

garlic

avocado oil

salt

black pepper

(generously packed) cilantro leaves

agave (or honey)

cumin

smoked paprika

coriander

chipotle powder

oregano

white pepper

flour (optional—helps creates a nice crust on the meat)

onion, chopped

garlic, pressed through garlic press

chicken stock

cilantro leaves,

Rice, pinto beans and flour tortillas,

Begin by preparing your salsa verde: preheat the oven to 450°, and line a medium-large baking sheet with foil.

Place the tomatillos, Anaheim peppers, onion and garlic into a large bowl, and drizzle with about 2 to 3 tablespoons of the oil; sprinkle generously with salt and pepper and toss to coat, then turn the vegetables out onto the baking sheet, and roast for 20 minutes.

After 20 minutes, reduce the oven temp to 400°, and roast for 15 minutes more, until the veggies are charred, tender and aromatic; remove from oven and allow them to cool slightly, just enough so they can be handled.

Once slightly cooled, add the roasted veggies, along with all of their juices, to the bowl of a food processor, then add in the cilantro and the agave; process for about 30 seconds or so until the mixture has a chunky-smooth texture, like that of salsa; spoon into a bowl and set aside for a moment.

To prepare the chili verde pork, combine the cumin, smoked paprika, ground coriander, chipotle powder, dried oregano, white and black pepper in a ramekin, and set aside 1 tablespoon of this to use as seasoning for the pork.

Place the pork into a large bowl, season generously with salt, and sprinkle over the 1 tablespoon of seasoning, as well as the flour (if using), and toss to coat well.

Place a large pot over high heat, and drizzle in about 3 tablespoons of avocado oil; once very hot, add some of the seasoned pork to the pot (working in batches), and allow it to sear/brown on that first side, undisturbed, for about 4 minutes; then, stir, and allow the pork to brown for about 2 minutes more, then remove from the pot and spoon into a large bowl to hold; repeat with remaining pork until all is browned.

Next, to the same pot, add in the onion, and saute that for a few moments until it becomes softened and slightly browned; add in the remainder of the seasoning/spice mixture you prepared, along with the garlic, and stir to combine for about 30 seconds, or just until aromatic.

Pour in your salsa verde, followed by the browned pork and its juices, and then the chicken stock; stir to combine, bring to a vigorous simmer, cover with a lid askew to allow for venting, and reduce the heat to low so that the chili verde comes to a gentle simmer now.

Cook the chili verde for 2 1/2 to 3 hours, or until the pork is very tender, stirring occasionally.

To finish and serve the chili verde pork, stir in the chopped cilantro, and check to see if any additional salt/pepper is needed; serve the chili verde on its own, or with an accompaniment of rice, pinto beans and warm flour tortillas.

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Chili Verde

Top 2 pork chili verde recipes from across the web

The most viewed pork chili verde recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Slow Cooker Pork Chile Verde

Chili Verde

The most viewed pork chili verde recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine