Slow-Cooker Chile Verde
Tomatillos, jalapeños, poblanos, onion, garlic, and oregano form the flavor base of this delicious from-scratch slow-cooker green pork chili. Serve with freshly made tortillas, sour cream, freshly diced jalapeños, and chopped fresh cilantro, for a Mexican fiesta any time of the year without too much hassle.
- 2 pounds tomatillos, thin, papery skin removed, halved
- 1 large yellow onion, diced
- 8 cloves garlic, peeled
- 2 jalapeños, halved lengthwise, seeded, and ribs removed
- 2 fresh poblano chiles
- 3 pounds pork shoulder, cut into 2-inch cubes
- 1 teaspoon Kosher salt
- 1 cup fresh cilantro leaves
- 2 tablespoons fresh oregano leaves
Preparation time 40mins
Cooking time 350mins
Adapted from thekitchn.com
Arrange a rack in the middle of the oven and heat to 400°F.
Place the tomatillos, onion, and garlic on a baking sheet. Roast until softened and golden-brown, 20 to 25 minutes. Transfer the vegetables to a blender or a food processor fitted with the blade attachment and set aside.
CHAR THE PEPPERS:
Turn the broiler to high.
Place the jalapeños and poblanos on the same baking sheet. Broil until charred and blistered all over, about 2 minutes per side. Remove the peppers to a bowl and cover tightly with plastic wrap or aluminum foil. Let sit to steam for 10 minutes. Once cool enough to handle, remove the seeds, stem, and skin from the poblanos, and remove the skin from the jalapeños. Add both to the blender or food processor.
BROWN THE PORK:
Heat a large cast iron skillet over medium-high heat. Season the pork with the salt, and brown in 2 to 3 batches until golden-brown all over, 2 to 3 minutes per side. Transfer the pork to a 6-quart or larger slow cooker.
BLEND THE SAUCE:
Pulse the contents of the blender or food processor until coarsely chopped. Add the cilantro and oregano and pulse until mostly smooth.
Pour the salsa verde sauce evenly over the pork. Cover and cook until the pork is tender, 7 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting.
Serve the finished pork chile verde over rice or in charred corn tortillas.
The salsa verde can be made and stored in the fridge up to three days in advance.
Store leftover chile in an airtight container in the fridge for up to 5 days.
Cool the chile verde completely before dividing into freezer bags. Freeze flat and use with in 3 months.
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