Ingredients:

  • 2 pounds (900g) pork shoulder, cut into 1-2 inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1 large yellow onion, chopped (approx. 1 cup / 150g)
  • 4 cloves garlic, minced (approx. 1 tablespoon / 15g)
  • 1 jalapeño, seeded and minced
  • 1 pound (450g) tomatillos, husked and rinsed
  • 4 poblano peppers
  • 2 serrano peppers
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) chopped cilantro
  • 1 tablespoon (15ml) lime juice
  • 1 teaspoon (5g) ground cumin
  • 1/2 teaspoon (2.5g) dried oregano

Instructions:

  1. Season pork with salt and pepper. Sear in hot oil in a skillet until browned on all sides. Set aside.
  2. Broil or roast tomatillos, poblano peppers, and serrano peppers until blackened and blistered.
  3. Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins and remove seeds.
  4. Combine roasted vegetables, chicken broth, cilantro, lime juice, cumin, and oregano in a blender. Blend until smooth.
  5. In the same skillet, sauté onion and garlic until softened. Add the minced jalapeno and cook for another minute.
  6. Transfer the sautéed onion mixture and seared pork to the slow cooker. Pour the blended chile verde sauce over the pork.
  7. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is fork-tender.
  8. Shred the pork with two forks. Serve hot with your choice of accompaniments. This is the best chile verde recipe!