Pork in Green Chile Sauce
1½ pound(s), fresh, papery skins removed and halved
1 large, cut into 1-inch pieces
2 medium, seeded and cut into 1-inch pieces
2 medium, halved lengthwise and seeds left in
6 medium clove(s), peeled
Uncooked lean trimmed pork center loin
1½ pound(s), boneless, center-cut roast, cut into 1 1/2-inch chinks
Canned chicken broth
⅔ cup(s), chopped fresh
Uncooked bell pepper(s)
½ cup(s), chopped
Pickled jalapeno peppers
⅓ cup(s), chopped
- Preheat oven to 425°F. Line large rimmed baking sheet with foil.
- Toss together tomatillos, onion, poblanos, jalapeños, and garlic on prepared baking sheet. Spray vegetables with nonstick spray and toss until coated evenly; spread to form even layer. Roast until vegetables are softened and browned, about 20 minutes. Transfer to blender, in batches if needed, and process until fairly smooth.
- Meanwhile, stir together cumin, oregano, salt, and black pepper in cup. Sprinkle all over pork. Generously spray large heavy nonstick skillet with nonstick spray and set over medium-high heat. Add half of pork and cook, turning occasionally, until browned on all sides, 4–5 minutes. Transfer to 5- or 6-quart slow cooker. Repeat with remaining pork.
- Add broth to skillet and bring to boil, scraping up browned bits from bottom of pan. Pour into slow cooker along with tomatillo-chile sauce, stirring to coat pork. Cover and cook until pork is fork-tender, 2 1/2–3 hours on High or 5–6 hours on Low. Stir in cilantro. Spoon pork and tomatillo-chile sauce evenly onto 4 plates or into bowls. Sprinkle with bell pepper and pickled peppers.
- Per serving: generous 1 cup