Melt In Your Mouth Slow Cooker Pork Chile Verde

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs provide a lower-fat option while still being flavorful.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green chilies

Green tomatoes can mimic the tartness of tomatillos.

jalapeños

🥗Healthier: poblano peppers

💰Cheaper: banana peppers

Poblano peppers are milder and more accessible.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a fresh taste without the strong flavor of cilantro.

Welcome to the channel; introduce the recipe for slow cooker pork chili verde.

Mention the hot weather and the decision not to use the oven.

Prepare ingredients: chop onion and garlic, and cube pork into 1.5 to 2 inch pieces.

Season pork with onion powder and garlic powder on both sides.

Heat oil in a pan for 4 to 5 minutes until ready to brown the pork.

Brown pork pieces in the pan until nicely browned, checking for sticking.

Deglaze the pan with low sodium chicken broth to scrape up the fond.

Transfer browned pork to the slow cooker and add chopped garlic, onion, and deglazing liquid.

Add the entire can of enchilada sauce to the slow cooker and stir.

Add 1 teaspoon of oregano and 2 large bay leaves to the slow cooker.

Cover the slow cooker and cook on high for 6 to 7 hours or low for 8 to 9 hours, stirring halfway through.

Check tenderness of the pork after about 5 hours; it should be fork tender after 6 hours.

Remove bay leaves before shredding the pork.

Shred the pork in the slow cooker.

Mix 1/4 cup water with 1 tablespoon corn starch to thicken the sauce, stirring for 2 to 3 minutes.

Serve the dish in a bowl with shredded cheese, sour cream, and cilantro, alongside corn tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary