Pork Chili Verde Recipe
Prep Time:
20 minutes
Cook Time:
5 hours
Servings:
8 Servings
Ingredients
  • 6 small tomatillos, sliced in half
  • 3 jalapeños, sliced in half and seeded
  • 4 poblano peppers, sliced in half and seeded
  • 1 bunch cilantro, with stems cut off
  • 1 yellow onion, diced
  • 3 to 5 pounds pork shoulder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground chili powder
  • 2 cups chicken broth
Directions
  1. Preheat the oven to a high broil. Add the tomatillos, jalapeños, and poblanos to a large baking sheet. Broil on high for 7 minutes.
  2. In a high-speed blender, add broiled tomatillos, peppers, cilantro, and onion. Blend until smooth.
  3. In a large slow cooker, add the pork shoulder. Add the salt, pepper, cumin, and chili powder.
  4. Pour the verde sauce over pork, then add chicken broth. Close the lid and cook on high for 4 hours.
  5. Remove the pork from the slow cooker. Slice off the bone if necessary. Shred the meat using 2 forks, or by using your paddle attachment in your stand mixer.
  6. Place the shredded meat back in slow cooker. Continue to cook on high for 1 hour.
  7. Serve the pork chili verde in bowls with sour cream and shredded cheese, or in burritos.