Crock Pot Chili Verde
This crock pot chili verde recipe features tender pork chunks and roasted poblano chiles, slow-cooked to perfection, making this recipe easy, flavorful, and incredibly satisfying!
Servings: 8 Servings
Calories: 422kcal
Equipment
- 1 skillet
Ingredients
- 3 large poblano peppers
- 3 medium serranos
- 1 large yellow onion
- 1 head garlic
- 1 lb tomatillos (fresh or canned)
- 3 tablespoon olive oil (or lard)
- 4 lbs pork butt (or shoulder)
- 4 teaspoons sea salt
- 1 tablespoon black pepper
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup cilantro (chopped)
- 1 cup purselane (optional, chopped)
- 2 teaspoon ground cumin
- 1 tbs ground coriander
- 2 tablespoon dried oregano
Instructions
- Wash peppers and fresh tomatillos, then add to a large foil-lined baking sheet. Add peeled and quartered onion, and a head of garlic (sliced in half). Spray generously with olive oil, then broil on high for 5 minutes or until charred. Flip ingredients as needed. Remove from oven and cover with Saran Wrap to allow the peppers to sweat.
- Chop pork into 2"-3" chunks, trim off excess fat, and pat dry with a paper towel. In a large bowl, mix salt, black pepper, and flour, then add cubed pork and coat with flour mixture. Add olive oil to a hot skillet and sear pork on all sides, then transfer to slow cooker with pan juices.
- Peel charred skin from poblano peppers and add the peppers to a food processor along with onion, serranos, tomatillos, peeled garlic, and half of the broth. Pulse until roughly chopped, then pour over the pork.
- Chop cilantro and purslane (if using) and add to the pot, along with cumin, coriander, oregano, and chicken broth. Squeeze the juice of one lime into the crock pot and mix the ingredients to incorporate. Cook for 7 hours on low, or 4-5 hours on high. Skim fat off the surface before serving.
Video
Notes
- To tame the heat, use fewer serranos or substitute them with jalapenos or anaheims.
- Slow cookers can dull flavor. Stir in fresh cilantro, lime juice, or jarred tomatillo salsa right before serving.
- Store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
Serving: 1Serving | Calories: 422kcal | Carbohydrates: 15g | Protein: 45g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 137mg | Sodium: 1535mg | Potassium: 1146mg | Fiber: 4g | Sugar: 5g
