Slow Cooker Pork Chile Verde Stew

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat and calories while still providing flavor.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green chilies

Green tomatoes can mimic the tangy flavor of tomatillos.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth provides a similar flavor profile.

Trim the fat off the pork chops using a knife to create tender, center-cut pork chunks.

Cut the pork into nice little squares.

Dredge the pork chunks in flour to help with flavor and prevent sticking.

Heat peanut oil in an electric skillet.

Brown the pork chunks in the skillet for about 4 minutes on each side until golden brown.

Use a slotted spoon to remove the pork from the oil and place it in a bowl.

In a separate bowl, combine the green enchilada sauce, chicken stock, hatch roasted chili salsa, mild salsa verde, and tomatillo Mexican cooking sauce; stir to mix well.

Add garlic, Hallelujah rub, onion powder, white pepper, garlic powder, and cumin to the mixture and stir until combined.

Pour the mixture over the browned pork in the bowl, ensuring the pork is well covered.

Transfer everything to a crock-pot, cover it, and set it to cook on high for 1 hour.

After 1 hour, reduce the heat to low and cook for at least 3 hours.

While the stew is cooking, dice some onions and crumble queso fresco for serving.

Once ready, serve the chili verde stew with the diced onions and queso fresco.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary