Slow Cooker Pork Chili Verde
- Total Time
- 5:00
- Prep
- 0:30
- Cook
- 4:30
- Serves
- 8
- Difficulty
- Moderate
This recipe combines tender pulled pork, a tangy green sauce and lots of crunchy garnishes, for a very satisfying stew.
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ground cumin2 tsp
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ground coriander2 tsp
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kosher salt2 tsp
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black pepper1 tsp
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dried oregano1 tsp
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lean boneless pork loin roast, trimmed3 pound(s)
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olive oil1 Tbsp
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uncooked onion(s)1 large, chopped
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poblano chile3 medium, seeded and chopped
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garlic clove(s)5 medium clove(s), grated
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jalapeño pepper(s)1 medium, seeded and chopped
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tomatillo1 pound(s), husks removed, quartered
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canned pinto beans15 oz, rinsed and drained
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frozen corn kernels1 cup(s), fire-roasted variety
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shredded red cabbage1 cup(s), or green cabbage
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cilantro½ cup(s), leaves
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crumbled queso fresco cheese½ cup(s)
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fresh radish(es)4 medium, thinly sliced
- 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.
- 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.
- Shred pork in slow cooker using two forks; stir in beans and corn. Let warm for 20-30 minutes or until ready to serve.
- To serve, top each portion with 2 Tbsp cabbage, 1 Tbsp cilantro, 1 Tbsp queso fresco, and a few radish slices.
- Serving size: 1 c chili with 1/4 c garnish