Slow Cooker Pork Chile Verde recipe
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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
Nutrition Info
- 226 caloriescarbohydrate: 11.3 gcholesterol: 53.9 mgfat: 12.7 gfiber: 2.1 gprotein: 17.3 gsaturatedFat: 3.4 gservingSize: -sodium: 503.3 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Pork Chile Verde
Directions
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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.