Slow Cooker Pork Chili Verde
8
Points®
Total time: 5 hr • Prep: 30 min • Cook: 4 hr 30 min • Serves: 8 • Difficulty: Easy
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
Ground cumin
2 tsp
Kosher salt
2 tsp
Black pepper
1 tsp
Dried oregano
1 tsp
Uncooked lean boneless pork loin roast, trimmed
3 pound(s)
Olive oil
1 Tbsp
Tomatillo(s)
1 pound(s)
Uncooked onion(s)
1 large
Poblano chile
3 medium
Garlic
5 medium clove(s)
Jalapeño pepper(s)
1 medium
Canned pinto beans
15 oz
Frozen corn kernels
1 cup(s)
Shredded red cabbage
1 cup(s)
Cilantro
0.5 cup(s)
Crumbled queso fresco cheese
0.5 cup(s)
Fresh radish(es)
4 medium
Instructions
1
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 ¼ cup garnish
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