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Slow-Cooked Pork Chile Verde with Tomatillos

Slow cooker pork chile verde gets its bold flavor from a broiled tomatillo salsa with poblano, jalapeño, and cilantro. The pork cooks until fork-tender, then is finished with fresh lime juice and served shredded or in cubes.
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Prep Time 20 minutes
Cook Time 8 hours 13 minutes
Resting time 20 minutes
Total Time 8 hours 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Roasted salsa
  • 1.5 lb tomatillos husked, rinsed, and halved
  • 2 poblano peppers
  • 1 jalapeño pepper
  • 1 yellow onion medium, cut into 1-inch wedges
  • 4 cloves garlic unpeeled
  • 1 tbsp neutral oil
  • 0.5 cup cilantro packed fresh leaves and tender stems
Pork
  • 3 lb boneless pork shoulder trimmed and cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 cup low-sodium chicken broth
  • 2 tbsp lime juice fresh

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart slow cooker

Method
 

Roast and blend the salsa
  1. Position a rack 6 inches from the broiler and heat the broiler to high.
  2. Arrange the tomatillos cut-side down, poblanos, jalapeño, onion, and garlic on a rimmed baking sheet, then drizzle with the oil.
  3. Broil for 5 to 7 minutes, turn the vegetables, and broil for 4 to 6 minutes more, until the tomatillos are softened and the peppers are blistered and charred in spots.
  4. Transfer the peppers to a covered bowl for 10 minutes.
  5. Peel the peppers, remove the stems, and discard the seeds if desired; peel the garlic.
  6. Blend all the roasted vegetables with the cilantro until mostly smooth.
Slow-cook the pork
  1. Put the pork in a 6-quart slow cooker and season with the salt, pepper, cumin, and oregano.
  2. Add the broth and roasted salsa, then stir to coat the pork.
  3. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the pork is fork-tender and reaches at least 195°F.
  4. Stir in the lime juice.
  5. Shred the pork with two forks, or leave it in cubes.
  6. Let stand for 10 minutes before serving.

Notes

For deeper roasted flavor, let the peppers blister and char in spots before blending. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. To keep the dish gluten-free, use certified gluten-free chicken broth.