Slow Cooker Pork Green Chile
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.
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 cloves 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 cloves 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.