Photo of Slow cooker pork chili verde by WW

Slow cooker pork chili verde

7
5
5
SmartPoints® value per serving
Total Time
5 hr
Prep
30 min
Cook
4 hr 30 min
Serves
8
Difficulty
Moderate
This recipe combines tender pulled pork, a tangy green sauce and lots of crunchy garnishes, for a very satisfying stew.

Ingredients

Ground cumin

2 tsp(s)

Ground coriander

2 tsp(s)

Kosher salt

2 tsp(s)

Black pepper

1 tsp(s)

Dried oregano

1 tsp(s)

Lean boneless pork loin roast, trimmed

3 pound(s), trimmed

Olive oil

1 Tbsp

Uncooked onion(s)

1 large, chopped

Poblano chile

3 medium, seeded and chopped

Garlic clove(s)

5 clove(s), medium, grated

Jalapeño pepper(s)

1 medium, seeded and chopped

Tomatillo

1 pound(s), husks removed, quartered

Canned pinto beans

15 oz, rinsed and drained

Frozen corn kernels on cob

1 cup(s), fire-roasted variety

Shredded red cabbage

1 cup(s), or green cabbage

Cilantro

½ cup(s), leaves

Crumbled queso fresco cheese

½ cup(s)

Fresh radish(es)

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.
  2. Transfer pork to a slow cooker; add onion, poblanos, garlic, jalapeno, and tomatillos. Cover and cook on high for 4 hours or low for 8 hours.
  3. Shred pork in slow cooker using two forks; stir in beans and corn. Let warm for 20-30 minutes or until ready to serve.
  4. To serve, top each portion with 2 Tbsp cabbage, 1 Tbsp cilantro, 1 Tbsp queso fresco, and a few radish slices.

Notes

Serving size: 1 c chili with 1/4 c garnish