Mouthwatering slow cooker pork chili verde practically makes itself (VIDEO)
Chili verde is one of those dishes I always order at a Mexican restaurant but never make at home. I assume a recipe like that is better left to the professionals while I wait patiently with a margarita in hand, nibbling on chips and salsa.
Well, with this ridiculously easy slow cooker pork chili verde, I really have no excuse anymore. I do recommend mixing up a pitcher of margaritas, though... After all, you need something to do while dinner cooks for six hours.
Slow cooker pork chili verde recipe
- 2.5 pounds pork shoulder roast, cut into 1/2-inch cubes
- 2 tablespoons oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 2 pounds tomatillos
- 1 jalapeño
- 1 bunch cilantro
- Juice from 1 lime
- Salt, to taste
- In a large skillet, heat the oil over medium-high.
- Add the pork once the oil is hot enough that it sizzles when you add a piece of meat. Brown the pork pieces for 4 to 5 minutes.
- Remove the pork from the pan, and place it in the slow cooker.
- Add the onions and garlic to the oil, and sauté until the onions start to brown.
- Turn the heat down a bit, and stir in the cumin, paprika and black pepper.
- Add the chicken broth to the onion mixture, and stir.
- Pour the mixture over the pork in the slow cooker.
- Peel, wash and dry the tomatillos.
- In the large skillet over medium heat, char them along with the jalapeño, turning often, until the skins start to blacken (about 10 minutes).
- Place the charred tomatillos, jalapeño, cilantro and lime juice into a food processor or blender, and blend until smooth. Salt to taste.
- Add the tomatillo mixture to the slow cooker, and then cook on low for 6 to 8 hours.
- If desired, serve with tortillas, rice and beans to round out your meal.