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Slow Cooker Pork Verde

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PREP TIME
30 min
COOKING TIME
430 min
TOTAL TIME
465 min
SERVINGS
12 servings
Dinner Mexican
Slow Cooker Pork Verde
Ingredients
  • 1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
  • salt to taste
  • 1 tablespoon ground black pepper
  • 3 tablespoons olive oil, divided, or more as needed
  • 1 large sweet onion, chopped
  • 1 large Anaheim chile pepper, chopped
  • 2 cloves garlic, chopped, or more to taste
  • 2 (15 ounce) cans chicken broth
  • 12 large whole Anaheim chile peppers
  • 1 (15 ounce) can green enchilada sauce
  • 3/4 cup chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
Instructions
1
Prepare the pork for cooking by sprinkling it with salt and pepper to taste.
2
Heat 1 tablespoon of oil in a large skillet over medium-high heat, allowing it to reach its optimal temperature. Sear the pork pieces in the hot oil for approximately 5 minutes, resulting in a nicely browned exterior.
3
Transfer the pork pieces to the bottom of a slow cooker, ensuring they are fully submerged in the cooking vessel.
4
Reheat 1 tablespoon of oil in the same skillet over medium-high heat, generating enough warmth to sauté ingredients. Cook chopped onion, Anaheim chile, and garlic for 5 minutes, adding additional oil as necessary to prevent burning.
5
Add the sautéed mixture to the slow cooker, followed by a pour of chicken broth.
6
Cover the slow cooker and cook on High for 4 hours, or until the pork becomes tender and easily shreds with a fork.
7
Position an oven rack about 6 inches above the heat source and preheat the broiler to its optimal temperature. Brush the whole Anaheim chile peppers with oil, then place them on a baking sheet.
8
Broil the chile peppers in the preheated oven for 5 minutes on each side, resulting in a nicely charred exterior. Remove the peppers from the oven and allow them to cool slightly, approximately 5 minutes.
9
Remove the pulp and seeds from the chile peppers and cut them into pieces. Combine these pieces with enchilada sauce, cilantro, cumin, and chili powder in the bowl of a food processor. Puree the mixture until smooth and refrigerate until ready to use.
10
Remove the pork from the slow cooker and shred it using two forks, then return it to the slow cooker. Add the pureed chile pepper mixture and stir well to combine.
11
Cook on Low for an additional 3 to 4 hours, or until the pork is fully tender and the flavors have melded together.