Seriously Delicious SlowCooker Chile Verde

Seriously Delicious Slow-Cooker Chile Verde Recipe Intro

Fancy a bit of Mexican sunshine on your plate? Who doesn't, eh? This chile verde recipe is your ticket. It's easier than booking a flight to Mexico, honestly! It's all about tender pork and a zingy green sauce.

Quick Hook

Remember that amazing Authentic Chile Verde Recipe you had at that cantina in Cancun? We are recreating those flavours!. This recipe brings all that amazing authentic Mexican flavor right to your kitchen.

It's tangy, mildly spicy and utterly delicious.

Brief Overview

Chile Verde means "green chile" in Spanish. It's a classic Mexican stew. Traditionally, it's made with pork. Our Slow Cooker Chile Verde Recipe makes it a doddle to cook.

It takes about 30 minutes to prep, then your slow cooker does the heavy lifting. It serves 6-8 hungry folks.

Main Benefits

This Chile Verde is packed with flavour. Tomatillos and green chiles are bursting with Vitamin C. It's perfect for a relaxed weekend dinner.

What makes this Easy Chile Verde Recipe special? It’s the slow cooking that makes the pork melt-in-your-mouth tender.

Ready to get started? Let's gather those ingredients! You'll need pork shoulder, tomatillos, poblano peppers, and a few other bits and bobs.

Alright, let's get cracking on this seriously delicious slow cooker chile verde recipe ! You know, the kind that makes your tastebuds sing and your neighbours jealous? This ain't your average midweek meal.

We're talking proper Mexican flavours, slow-cooked to perfection. I've tinkered with this recipe for ages, trying to make it dead easy but still taste amazing .

Seriously Delicious SlowCooker Chile Verde Recipe Card

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Preparation time:30 Mins

Cooking time:480 Mins

Servings:6-8 servings

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:

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

Nutrition Facts

Calories:450 calories

Fat:25g

Fiber:3g

Recipe Info

Category:Main Course

Cuisine:Mexican

Ingredients & Equipment for Killer Chile Verde

Okay, before we dive in, gather your troops – I mean, your ingredients. Don't worry if you're not a pro, this is all pretty straightforward.

Honestly, if I can do it, you definitely can! This authentic chile verde recipe will be your next comfort recipe.

Main Ingredients

• Pork: 2 pounds (900g) pork shoulder, cubed. Quality indicator: Look for good marbling, that's where the flavour lives!
• Olive Oil: 2 tablespoons (30ml) .
• Salt: 1 teaspoon (5g) .
• Black Pepper: 1/2 teaspoon (2.5g) .
• Onion: 1 large yellow onion, chopped. About 1 cup / 150g .
• Garlic: 4 cloves , minced. Roughly 1 tablespoon / 15g .
• Jalapeño: 1 , seeded and minced (or more, if you’re feeling brave!).
• Tomatillos: 1 pound (450g) , husked and rinsed.
• Poblano Peppers: 4 .
• Serrano Peppers: 2 (add more for extra kick!).
• Chicken Broth: 1/2 cup (120ml) .
• Cilantro: 1/4 cup (60ml) , chopped.
• Lime Juice: 1 tablespoon (15ml) . Fresh is best, obviously!
• Ground Cumin: 1 teaspoon (5g) .
• Dried Oregano: 1/2 teaspoon (2.5g) .

Seasoning Notes

Forget bland! This is where the magic happens. I usually start with the cumin and oregano, a classic combo. Add a good pinch of salt and pepper.

Seriously don't be shy with the seasoning! If you're making pork chile verde tacos , you need that flavour punch.

For a richer flavour, a tiny splash of fish sauce can add a "what is it?" depth (trust me!). Want to try a delicious Posole Verde Recipe ? Just add hominy the last hour of cooking.

Looking for an Easy Chile Verde Recipe ? This is definitely it!

Equipment Needed

• Large Skillet: For searing the pork. A Dutch oven works too.
• Slow Cooker: 6-quart or larger. Essential for that fall-apart tenderness.
• Blender or Food Processor: To make the sauce silky smooth.
• Tongs: For handling hot meat and peppers.
• Oven or Broiler: To roast the veggies.

That's it! Pretty simple, right? Now, let's get cooking. Next up, we'll actually start making the best chile verde recipe you've ever tasted.

Seriously Delicious Slow-Cooker Chile Verde

Oh my gosh, are you ready for this? We're diving into a Seriously Delicious Slow-Cooker Chile Verde recipe ! This ain't your average weeknight dinner, but trust me, it's totally worth it.

Think tender pork, swimming in a bright, tangy tomatillo sauce. Honestly, it's like a party in your mouth. And the best bit? The slow cooker does most of the work.

We're aiming for restaurant-quality, but without the restaurant price tag. You with me? Let's get started.

Prep Like a Pro: Essential Mise en Place

Before you even think about turning on the hob, get everything prepped. Dice that onion (about 1 cup / 150g), mince the garlic (around 1 tablespoon / 15g), and for goodness sake, seed that jalapeño ! (Handle with care, you know?).

Get the chicken broth (1/2 cup / 120ml) measured out. Chop your cilantro (1/4 cup / 60ml). Roasting the veggies beforehand makes a huge difference to the final dish.

Step-by-Step to Chile Verde Greatness

Okay, here’s how we make the magic happen. This authentic chile verde recipe starts easy.

1. Sear the Pork: Season 2 pounds (900g) of pork shoulder cubes with 1 teaspoon (5g) of salt and 1/2 teaspoon (2.5g) of pepper. Brown in batches in a skillet with 2 tablespoons (30ml) of hot oil. Don’t overcrowd the pan!
2. Roast the Veggies: Broil 1 pound (450g) of tomatillos, 4 poblano peppers, and 2 serrano peppers until blackened. This takes about 5- 10 minutes .
3. Peel the Peppers: Steam the roasted peppers in a covered bowl for 10 minutes. Peel the skins and remove the seeds (ugh, this is the worst part, I know).
4. Blend the Sauce: Combine the roasted veggies, broth, cilantro, 1 tablespoon (15ml) of lime juice, 1 teaspoon (5g) of cumin, and 1/2 teaspoon (2.5g) of oregano in a blender. Whizz until smooth. This posole verde recipe is almost ready.
5. Sauté Aromatics: Sauté the chopped onion and minced garlic in the same skillet until soft. Add the minced jalapeño and cook for another minute. This adds a real depth of flavor.
6. Slow Cook Time: Transfer everything to your slow cooker. This slow cooker chile verde recipe is really easy to make. Pour the sauce over the pork.
7. Set and Forget: Cook on low for 6- 8 hours , or high for 3- 4 hours , until the pork is fall-apart tender.
8. Shred and Serve: Shred the pork with two forks, right in the slow cooker, or you could try making Pork Chile Verde Tacos!

Pro Tips for a Killer Chile Verde

Alright, let’s talk secrets. First, don't skip the searing . Seriously, it adds a ton of flavour. Second, taste the sauce before it goes into the slow cooker.

Does it need more lime? More spice? You're the boss! As for mistakes, the biggest one I see is people not roasting the veggies properly.

Get that char, people!

Fancy a make-ahead? You can roast the vegetables and make the sauce a day in advance. Just store it in the fridge until you're ready to cook.

It's a game changer for busy weeknights. Honestly, this easy chile verde recipe is going to be a new favourite.

I am so excited for you!

Alright, let's talk about making this seriously delicious slow-cooker chile verde recipe truly yours! This section is all about the little tweaks and tips that will take your dish from good to Oh my gosh! good.

Recipe Notes: Making it Your Own

Cooking is all about experimenting, right? Don’t be afraid to add your special touch! Honestly, that's how the best dishes are born.

I remember once I accidentally used pasilla peppers instead of poblanos and you know what? It was amazing! So, go for it and tweak it a bit.

Serving Suggestions: Plates and Pairings

How you serve your chile verde recipe is almost as important as how you make it!

• Plating and presentation ideas: Think vibrant! A sprinkle of fresh cilantro, a dollop of sour cream, or a scattering of chopped red onion can really make it pop. Serve with warm tortillas for scooping and enjoy! Also, If you are looking for something more nutritious and lighter you can serve over a bed of Mexican rice
• Complementary sides or beverages: This authentic chile verde recipe pairs perfectly with a refreshing margarita (obvs!), a cold Mexican beer (think Corona or Modelo), or a crisp salad. Side of guacamole is never a bad idea, either! A simple side of rice and beans completes the meal. If you're looking for a different approach to a side, a side of grilled corn will be a fantastic option.

Storage Tips: Keeping it Fresh

So, you’ve made a huge batch of slow cooker chile verde recipe . What to do with leftovers?

• Refrigeration guidelines: Leftover chile verde will keep in the fridge for up to 3-4 days in an airtight container. Honestly, it often tastes even better the next day after the flavours have had a chance to meld!
• Freezing options (if applicable): This easy chile verde recipe freezes beautifully! Store in freezer-safe bags or containers for up to 3 months . Make sure it's cooled completely before freezing.
• Reheating instructions: Reheat gently in a saucepan on the stovetop or in the microwave. If frozen, thaw overnight in the fridge before reheating. Add a splash of chicken broth if it seems a little dry.

Variations: Mix it Up

Feeling adventurous? These are some variations you might love.

• Dietary adaptations: For a chicken pozole recipe version, swap the pork for chicken thighs. For a lower-carb option, serve over cauliflower rice. A Posole Verde Recipe is also something you can try.
• Seasonal ingredient swaps: In the summer, use fresh corn kernels in your chile verde . In the autumn, butternut squash adds a lovely sweetness. The key is to have fun and play around with what's fresh!

Nutrition Basics: The Good Stuff

Let’s face it, we all want to know what we're eating!

• Simplified nutrition information: As a general guideline, the dish gives you 450 calories, with 40g of protein, 25g of fat, 15g of carbs and 3g of fiber. It has approximately 5g of sugar and 600mg of Sodium. The sodium content can vary greatly depending on the broth.
• Key health benefits: Pork provides protein and iron. Tomatillos and peppers are packed with vitamins and antioxidants. Plus, that bit of spice can give your metabolism a little kick. Win-win!

So there you have it! Whether you are using the best chile verde recipe or using a different recipe, you should be ready to tackle the chile verde burrito recipe you have been looking for! Now get in the kitchen and give this pork chile verde tacos a go and enjoy! You got this!