Slow Cooker Pork Chile Verde with Grilled Tomatillos
Tangy, herbaceous chile verde built on charred tomatillos, green chiles, and garlic blended into a smooth sauce with cumin, coriander, and oregano. Pork shoulder braises low and slow in this bright salsa, becoming tender and flavor-soaked. Serve in bowls with cheese, cilantro, and avocado for customizable heat and richness.
Ingredients
- 4 whole tomatillo, peeled and halved
- 6 oz green chilies, washed
- 4 cloves garlic, whole
- 1 whole onion, cut into 4-6 large slices
- 2 tsp salt
- 1 tsp black pepper
- 1 whole lime, juiced
- 1 cup bone brothchicken broth1:1broth
lighter flavor, similar body
- 1 Tbsp cumin
- 1 Tbsp coriander, ground
- 1 Tbsp oregano, dried
- 1 pinch cayenne pepper(optional)
- 1 lb pork shoulder
- 2 pieces bacon, chopped into 1-inch pieces
- ½ cup cilantro
Instructions
- 1
Heat grill to medium or preheat oven to 475F.
- 2
Peel tomatillo skins, wash, and halve. Wash peppers and cut onion into 4 to 6 large slices. Arrange vegetables and whole garlic cloves on grill pan or basket.
- 3
Place on grill, close lid, and turn vegetables every 5 minutes until pepper skins are crisp and blackening. Remove from heat.
- 4
Wrap hot peppers in cloth and let sit about 10 minutes. Unwrap, peel off skins with hands, and remove seeds if less spice is desired. Wear gloves and wash hands thoroughly after handling.
- 5
Place grilled vegetables including peppers into blender with salt, pepper, and lime juice. Add broth, cumin, coriander, oregano, and cayenne. Blend until smooth with small chunks remaining.
- 6
Chop bacon into 1-inch pieces and cook until crisp, preferably in slow cooker bottom. Add pork and brown each side in bacon grease.
- 7
Pour green chile sauce over pork. Cover slow cooker and cook for 6 hours.
- 8
Scoop hot pork and sauce into bowls and top with cheese, cilantro, avocado, or other desired toppings.
Tips
Wear gloves when peeling roasted peppers to avoid irritation from chile oils on skin and eyes.
If slow cooker is not large enough to brown bacon and pork, use a separate pot and transfer once browned.
Set up a toppings bar with cheese, cilantro, avocado, and other garnishes so diners customize their bowls.
Wrapping hot peppers in cloth for 10 minutes steams the skins, making them easier to remove.
Good to Know
Cover and refrigerate for up to 4 days. Freeze in airtight containers for up to 3 months.
Prepare and blend sauce up to 2 days ahead. Brown pork and bacon, refrigerate separately, then combine in slow cooker before cooking.
Ladle into bowls and set out toppings separately: shredded cheese, fresh cilantro, sliced avocado, sour cream, lime wedges.
Common Mistakes
Do not skip peeling tomatillo skins to avoid grit and bitter taste.
Do not touch eyes or face after handling raw chiles to avoid burning sensation.
Do not under-brown the pork to avoid bland, steamed texture instead of caramelized depth.