Ready in: 8 hours · Serves: 6-8 · Technique: Slow Cooker · Storage: Refrigerate for up to 5 days or freeze for 3 months.Quick Answer
This Slow Cooker Pork Chili Verde combines tender pork and tangy tomatillo sauce, perfect for a cozy gathering.
Living in New York City, I'm often inspired by the vibrant culinary scene that surrounds me. With the holidays approaching, I find myself craving comforting, hearty dishes that are perfect for family gatherings. One such dish that has become a staple in my kitchen is Slow Cooker Pork Chili Verde. This delectable recipe combines tender pork with a tangy tomatillo sauce, making it an ideal choice for cozy autumn evenings and festive holiday gatherings.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Effortless preparation: Simply brown the pork and let the slow cooker do the work for you.
- Rich, savory flavors that become even better as leftovers, perfect for meal prep.
- Versatile dish that can be tailored to suit your preferred spice level.
- Family-friendly comfort food that's great for gatherings during the holidays.
- Healthy ingredients like tomatillos and lean pork, making it a nutritious choice.
Ingredients
To prepare this scrumptious Slow Cooker Pork Chili Verde, you'll need:
- 3 pounds of pork shoulder, trimmed and cut into chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 2 cups of tomatillos, husked and chopped (or canned tomatillos)
- 2 jalapeño peppers, stemmed and chopped (seeds removed for less heat)
- 1 cup of chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon of smoked paprika
- 1 tablespoon chopped fresh cilantro (optional, for garnish)
How to Make Slow Cooker Pork Chili Verde (Step-by-Step)
Follow these steps to create a delicious Slow Cooker Pork Chili Verde that is perfect for gatherings.
Step 1: Prep the Pork
Begin by seasoning your pork shoulder chunks with salt and black pepper. I always let the meat sit for about 10 minutes to absorb the seasoning fully.
Step 2: Brown the Pork
In a large skillet over medium-high heat, add the olive oil. Once it's shimmering, carefully place the pork in the pan in a single layer. Sear each piece for about 3-4 minutes on each side until they develop a beautiful golden crust. This step enhances the overall flavor, filling your kitchen with a savory aroma.
Step 3: Sauté Vegetables
Once the pork is browned, transfer it to the slow cooker. In the same skillet, add the chopped onion and garlic, stirring until they've softened and become fragrant, about 3 minutes.
Step 4: Combine Ingredients
Now, throw the sautéed onion and garlic on top of the pork in the slow cooker. Add tomatillos, jalapeños, chicken broth, cumin, oregano, and smoked paprika. Stir everything well with a wooden spoon, ensuring the pork is submerged in the savory mixture.
Step 5: Slow Cook
Cover the slow cooker and set it on low for about 6-8 hours or high for 4 hours. I typically choose the low setting, allowing the flavors to meld beautifully. The delightful scent of the chili will begin to waft through your home, making it hard to concentrate on anything else.
Step 6: Serve
Once the cooking time is up, check the pork; it should shred easily with a fork. Taste the chili for seasoning, adding more salt or a splash of lime juice if desired. Serve it hot, garnished with fresh cilantro, and paired with warm tortillas or a side of rice.
Common Mistakes to Avoid
- Skipping the Browning Step: Not browning the pork will result in less depth of flavor in your chili.
- Using Unripe Tomatillos: Opt for ripe, green tomatillos, as they provide the necessary tanginess; unripe ones might taste bland.
- Overcooking the Pork: Cooking the pork too long on high can make it dry; if you can, opt for the low setting for tender results.
Tips and Tricks for Success
- Feel free to adjust the heat level according to your preference by using more or fewer jalapeños.
- Adding a squeeze of fresh lime juice just before serving brightens the flavors magnificently.
- Leftovers taste even better the next day as the flavors continue to develop!
Variations
- Substitute pork shoulder with chicken for a lighter option.
- Use green bell peppers instead of jalapeños for a milder flavor.
- Incorporate black beans or corn for added texture and flavor.
- Try adding diced potatoes for extra heartiness.
How to Serve
- Serve hot, garnished with fresh cilantro.
- Pair with warm tortillas for a delightful wrap.
- Offer a side of rice to soak up the flavorful sauce.
- Top with avocado slices or sour cream for a creamy contrast.
Make Ahead and Storage
- Make Ahead: Prepare the pork and vegetables a day in advance and store them separately in the refrigerator.
- Storage: This Slow Cooker Pork Chili Verde can be stored in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat the chili on the stove or in the microwave until heated through.
- Freezing: You can freeze it for up to three months. Thaw overnight in the fridge before reheating.
Recipe Notes / What I Learned
Throughout my journey of perfecting this recipe, I've realized that patience is key. The slow cooking process allows the ingredients to meld together beautifully, resulting in a dish that's bursting with flavor. Each bite reminds me that good food brings people together, especially during the holiday season.
Yield and Serving Size
Yield: 6-8 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 15g carbs · 18g fat
Recipe by:
Cozy Slow Cooker Pork Chili Verde
Ingredients
Equipment
Method
- Season pork shoulder chunks with salt and black pepper. Let sit for about 10 minutes.
- In a large skillet over medium-high heat, add olive oil. Once shimmering, sear each pork piece in a single layer for 3-4 minutes on each side until golden crust forms.
- Transfer browned pork to the slow cooker. In the same skillet, add chopped onion and garlic, stirring until softened and fragrant, about 3 minutes.
- Combine sautéed onion and garlic with pork in the slow cooker. Add tomatillos, jalapeños, chicken broth, cumin, oregano, and smoked paprika. Stir to combine.
- Cover and set the slow cooker on low for 6-8 hours or high for 4 hours. Choose low for better flavor melding.
- Once done, pork should shred easily. Adjust seasoning to taste and serve hot, garnished with cilantro, alongside warm tortillas or rice.
Notes
FAQs
1. Can I use a different cut of pork for this recipe?
Yes, you can use other cuts like pork loin or pork belly, but keep in mind that pork shoulder is preferred for its tenderness and flavor when slow-cooked.
2. Is it necessary to brown the pork before adding it to the slow cooker?
While it's not strictly necessary, browning the pork enhances the flavor and adds depth to the dish, making it worth the extra step.
3. Can I make this recipe spicy?
Absolutely! You can adjust the heat by including more jalapeño peppers or even adding some diced serrano peppers for extra spiciness.
4. How do I store leftovers?
Store leftover Slow Cooker Pork Chili Verde in an airtight container in the refrigerator for up to 5 days, or freeze it for up to three months.
5. Can I make this dish in advance for a party?
Yes! Slow Cooker Pork Chili Verde is great for prepping in advance. You can make it a day or two ahead, and it tastes even better as the flavors meld together.
