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Photo of Slow Cooker Pork Chili Verde by WW

Slow Cooker Pork Chili Verde

6
Points® value
Total Time
5 hr
Prep
30 min
Cook
4 hr 30 min
Serves
8
Difficulty
Moderate
Dishes made with larger cuts of meat—like the pork loin in this satisfying stew—are ideal for the slow cooker. The gentle heat cooks the meat without drying it out, while supporting ingredients like onion and chiles turn meltingly tender. If you can’t find fresh tomatillos, drained canned tomatillos are fine to substitute here instead. You can use up any leftovers of this dish in burritos and tacos.

Ingredients

Ground coriander

2 tsp(s)

Ground cumin

2 tsp(s)

Table salt

2 tsp(s)

Black pepper

1 tsp(s)

Uncooked lean boneless pork loin roast, trimmed

3 pound(s)

Olive oil

1 tbsp(s)

Tomatillo

1 pound(s), husked, rinsed, and quartered

Onion

1 large, chopped

Poblano chile

3 medium, seeded and chopped

Garlic clove

5 clove(s), medium, grated

Jalapeño pepper

1 medium, seeded and chopped

Canned pinto beans

15 oz, rinsed and drained

Dried oregano

1 tsp(s)

Frozen corn kernels on cob

1 cup(s), fire-roasted variety

Shredded red cabbage

1 cup(s), or green cabbage

Cilantro

½ cup(s), fresh, leaves

Crumbled queso fresco cheese

½ cup(s)

Radishes

4 medium, thinly sliced

Instructions

  1. In a small bowl, combine cumin, coriander, salt, pepper, and oregano; rub all over pork loin. Heat oil in a large skillet over medium-high heat; sear pork on all sides, about 2 minutes per side. In a small bowl, combine the coriander, cumin, salt, black pepper, and oregano and rub all over the pork. In a 12-inch skillet, heat the oil over medium-high. Sear the pork on all sides until browned all over, about 2 minutes per side.
  2. Transfer the pork to a 5- to 6-quart slow cooker. Add the tomatillos, onion, chiles, garlic, and jalapeño. Cover and cook until the pork is tender, 4 hours on High or 8 hours on Low.
  3. Using 2 forks, shred the pork in the slow cooker. Stir in the beans and corn. Cover and keep warm for 20 to 30 minutes or until ready to serve.
  4. Divide the chili among 8 bowls. Top each with 2 tbsp cabbage, 1 tbsp cilantro, 1 tbsp queso fresco, and a few radish slices.
  5. Serving size: 1 cup chili with 1/4 cup garnish

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