Slow Cooker Spicy Pork Chili Verde
Chile verde is a saucy green stew made with fresh simple ingredients. Tomatillos, garlic and peppers combine to give this slow cooked pork dish a nice flavorful green sauce. You can serve this pork as a stew with some tortillas, beans and rice or as a filling for anything from burritos and enchiladas to tacos and tamales.
- 2 lb pork butt or shoulder
- 1 1b Tomatillios (husk removed and halved)
- 3 Jalapeno Peppers (halved and (seeds removed of preferred))
- 3-4 Serrano Peppers (halved and (seeds removed of preferred))
- 2-3 Pablano Peppers (halved and (seeds removed of preferred))
- 3 onions (peeled and quartered)
- 1/4 cup water
- 4-5 cloves garlic
- Peppers on Salt Southwester Tex-Mex Seasoning Blend
Garnish
- 1 Lime (halved)
- cilantro chopped
Sauce Preperation
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Cut the tomatillos, peppers and onion into halves and place on a baking sheet sprayed with non-stick cooking spray.
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Place the baking sheet under a broiler. Broil on high for 10 minutes, turning the tomatillos, peppers and onion over halfway through. Cook until you see a slight char on your peppers.
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Remove the baking sheet from the broiler and cover with plastic wrap. Let it sit for 10 minutes. When cool, if you prefer, you can remove the skins from the peppers and tomatillos. You can also remove any seeds from the peppers if you don’t want it too spicy.
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Add your broiled tomatillos, peppers, onions and garlic into a large blender. Blend until smooth and set aside until ready to use.
Pork Preperation
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Cut pork into larger pieces, about 6-7, and season with the Peppers on Salt Southwest Tex-Mex seasoning blend.
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Heat a large pan over medium-high heat. Add in the oil and then the pork. Sear the meat on all sides until nicely browned.
Slow Cook
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Add the searred pork pieces and the prepared chile verde sauce and water to the slow cooker and mix thoroughly. Cover and turn slow cooker to high. Let cook for 3-4 hours until the pork is tender.
