Slow Cooker Pork Chile Verde
Ingredients
The sauce
-
2
pounds
tomatillos
-
1
medium
yellow onion
-
4
cloves
garlic
-
2-4
pieces
roasted Hatch chiles or 1 fresh jalapeño
-
⅓
cup
cilantro leaves
-
1
teaspoon
kosher salt
The meat
-
2
pounds
pork sirloin roast
The cooking fats
-
2
tablespoons
extra-virgin olive oil
-
1
tablespoon
butter
Seasoning
-
to taste
kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 450°F.
- Spray a sheet pan and place tomatillos, onion, and garlic on it. Add jalapeño if using.
- Roast vegetables for 20 minutes, flipping at the 10-minute mark until lightly charred.
- Transfer roasted vegetables and any juice to a blender and blend until smooth. Add cilantro and salt, blending until mixed.
- Cut the pork roast into ½-inch by 1-inch pieces and season with salt and pepper.
- In a skillet, heat olive oil and butter over medium-high heat. Brown half the pork for about 4 minutes on each side, then transfer to a slow cooker and repeat with remaining pork.
- Add all cooked pork and any juices to the slow cooker. Pour salsa verde over the pork and cover.
- Cook on high for 4-5 hours or low for 8-10 hours.
- Serve warm with tortillas or as a sauce for enchiladas.
Nutrition Facts (estimated)
Servings
10
Calories
177
Total fat
6g
Total carbohydrates
8g
Total protein
22g
Sodium
289mg
Cholesterol
59mg
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