Slow Cooker Pork Chili Verde

5
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

ground coriander

2 tsp

kosher salt

2 tsp

black pepper

1 tsp

dried oregano

1 tsp

lean boneless pork loin roast, trimmed

3 pound(s)

olive oil

1 Tbsp

uncooked onion(s)

1 large, chopped

poblano chile

3 medium, seeded and chopped

garlic clove(s)

5 medium clove(s), 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

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

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