Discover the ultimate Savory flavors of Slow Cooker Chile Verde Perfect for easy meals this dish packs a delightful punch in every bite
Ingredients
Scale
2 lbs pork shoulder, cut into 1-inch cubes
1 lb tomatillos, husked and rinsed
2 green bell peppers, chopped
1 large onion, diced
4 cloves garlic, minced
1 tsp cumin
1 tsp oregano
Salt and pepper, to taste
2 cups chicken broth
2–3 fresh jalapeños, chopped (optional for heat)
Instructions
Start by trimming excess fat from the pork shoulder and cut the meat into bite-sized cubes.
Husk the tomatillos and rinse them thoroughly under cold water. Chop the green bell peppers, onion, and garlic.
In your slow cooker, layer the pork on the bottom, followed by tomatillos, bell peppers, onion, and garlic.
Sprinkle cumin, oregano, salt, and pepper over the layers. Pour chicken broth until ingredients are just covered. Add jalapeños for extra heat if desired.
Set your slow cooker on low for 8 hours or high for about 4 hours.
Check for doneness; the pork should be fork-tender and flavors well-balanced.
Notes
A flavorful Slow Cooker Chile Verde recipe combining tender meats, vibrant green tomatillos, and spices for a hassle-free culinary experience from the Southwest.
