Slow Cooker Pork Green Chile

Name: Slow Cooker Pork Green Chile
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: Southwestern
Ingredients: 3 lbs pork shoulder (boneless), cut into 2-inch cubes; 2 cans canned fire-roasted green chiles (4 oz cans), drained; 8 oz tomatillos (or 1 cup salsa verde), husked, quartered; 1 large yellow onion, diced; 4 garlic cloves, minced; 1 cup low-sodium chicken broth; 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp chili powder; 2 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp fresh lime juice; 1/4 cup fresh cilantro, roughly chopped

Succulent pork shoulder slow-cooked with roasted green chiles, tomatillos, and warm spices until fork-tender and richly flavored. Serve over rice, stuffed in burritos, or straight from the bowl.

500 minEasyServes 6390 cal/serving

SouthwesternDinnerSlow CookerHigh ProteinLow CarbGluten-FreeDairy-FreeAlcohol-FreeCorn-Free

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Ingredients

3 lbs pork shoulder (boneless), cut into 2-inch cubes
2 cans canned fire-roasted green chiles (4 oz cans), drained
8 oz tomatillos (or 1 cup salsa verde), husked, quartered
1 large yellow onion, diced
4 garlic cloves, minced
1 cup low-sodium chicken broth
2 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder
2 tsp kosher salt
1/2 tsp black pepper
2 tbsp fresh lime juice
1/4 cup fresh cilantro, roughly chopped

Instructions

1

Season 3 lbs cut into 2-inch cubes pork shoulder (boneless) all over with 2 tsp kosher salt, 1/2 tsp black pepper, 2 tsp ground cumin, 1 tsp dried oregano, and 1 tsp chili powder.
2

Place seasoned pork in the slow cooker. Add 1 large diced yellow onion, 4 minced garlic cloves, 2 cans drained canned fire-roasted green chiles (4 oz cans), 8 oz husked, quartered tomatillos (or 1 cup salsa verde), and 1 cup low-sodium chicken broth. Stir to combine.
3

Cover and cook on low for 8 hours, or on high for 4 to 5 hours, until the pork is very tender and pulls apart easily.
4

Check that the pork has reached an internal temperature of at least 195°F (90°C) for optimal tenderness. Use two forks to shred the pork directly in the slow cooker and stir it into the cooking liquid.
5

Stir in 2 tbsp fresh lime juice. Taste and adjust seasoning with additional salt if needed.
6

Ladle into bowls or use as a filling. Garnish with 1/4 cup roughly chopped fresh cilantro.

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Questions

How much time should I plan for Slow Cooker Pork Green Chile?

As written, 500 minutes: 20 of prep and 480 of cooking. The longest single stretch is step 3 (overnight, or about 8 hours): "Cover and cook on low for 8 hours, or on high for 4 to 5 hours, until the pork is very tender and pulls apart easily."

What internal temperature should Slow Cooker Pork Green Chile reach?

For Slow Cooker Pork Green Chile, the target internal temperature is 195 F (about 90 C), given in step 4. A probe thermometer removes the guesswork.

Is there a substitute for tomatillos in Slow Cooker Pork Green Chile?

The entry for Slow Cooker Pork Green Chile calls for 8 oz tomatillos (or 1 cup salsa verde), husked, quartered. In its place: Canned tomatillos are a direct swap. Failing that, green tomatoes with a squeeze of lime are the closest.

How hot is Slow Cooker Pork Green Chile?

Moderately. The heat in Slow Cooker Pork Green Chile comes from 2 cans canned fire-roasted green chiles (4 oz cans), drained and 1 tsp chili powder. For a milder plate, remove the seeds and ribs from the green chiles, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How much protein is in Slow Cooker Pork Green Chile?

One serving (the recipe makes 6) has 40 g of protein in about 390 calories, alongside 16 g carbohydrate and 11 g fat, plus 1 g fiber and 700 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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