Slow Cooker Chile Verde

by Jul 22, 2009


I always have the most fun at my parties when I’ve done most of the cooking beforehand. Here is a great recipe for just that. Using a slow cooker, I made this green chile pork a couple nights before, then warmed it on the stovetop while drinking mojitos and making tortillas with my friends. (I can’t say all the tortillas were round, but they sure were delicious! I’ll post the wheat free tortilla recipe when I get it out of Alison. 🙂 )
Recipe inspired by a posting in Edible Seattle, March/April 2009
Pork Chile Verde
serves 8

See ingredients for both “The meat” and “The chile verde sauce” when shopping.

The meat:
5 pounds boneless pork shoulder, cut into approximate 1” cubes
2 tablespoons ground cumin
kosher salt
freshly ground black pepper
olive oil
1. Start by seasoning the meat with cumin, salt and pepper, then browning (in batches) in a hot pan with a tablespoon or two of olive oil. As meat browns, remove from pan and set aside on a plate while you finish with all of the cubes.
2. Make the chile verde sauce, as described below.
3. Put meat into slow cooker and pour chile verde sauce over the meat. Add 1 cup water to food processor or blender container, swirl and add that to the pork too.
4. Cook for 8 hours on slow cook setting. Ideally, refrigerate overnight and reheat before serving. Service with warm tortillas and sour cream.
The chile verde sauce:
12 tomatillos, husked
3 jalapeño peppers, flesh removed from seed core, seeds discarded (unless you like HOT)
2 bunches cilantro
4 small cans (4 oz. each) whole green chiles
4 cloves garlic
1. Blanch tomatillos in salted boiling water for a minute then remove from water and put into food processor or powerful blender (i.e. Vita Mix). Add jalapeno peppers, cilantro, green chiles and garlic. Pulse to puree but don’t liquify, as you want the tomatillo seeds to be visible. Pour over pork in slow cooker.
Amy’s Kitchen Coach Tips
  • All stews get better with a little time on them. So, if you’re having a party, take the pressure off yourself and make this dish a day or two in advance, store in the refrigerator, and heat gently on the stovetop when you are ready to serve.
  • Find a slow cooker where the insert can be used on the stovetop. This makes it really easy to brown meats before the slow of the slow cooking starts.
  • I enjoy any or all of the following with the chile verde: sour cream, guacamole, lime wedges, radish slices, shredded cabbage.

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