Slow cooker pork chili verde
2
Points®
Total Time
5 hr
Prep
30 min
Cook
4 hr 30 min
Serves
8
Difficulty
Moderate
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 and trimmed boneless pork loin roast
3 pound(s)
Olive oil
1 Tbsp
Tomatillo
1 pound(s), husks removed, quartered
Uncooked onion
1 large, chopped
Poblano pepper
3 medium, seeded and chopped
Garlic
5 clove(s), grated
Jalapeño pepper
1 medium, seeded and chopped
Canned pinto beans
15 oz, drained and rinsed
Frozen corn
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)
Radishes
4 medium, thinly sliced
