Slow Cooker Pork Chile Verde

Overhead view of pork chile verde in a white bowl

Add a blast of southwestern flavor to your meal with this slow cooker pork chile verde! It's easy to make with fresh poblanos and each bite is guaranteed to make your mouth happy.

Course Main Dish

Cuisine American - Southwest

Prep Time 15

Cook Time 9 30

Resting Time 10

Total Time 9 55

Servings

Calories 148kcal

Author Marye Audet-White

Ingredients

6 poblano peppers
2 tablespoons butter
2-½ pounds boneless pork cut into 1-inch pieces
2 cups frozen bell pepper mix
1 ½ cups onion sliced
1 jalapeno pepper seeded and chopped
¼ cup fresh cilantro chopped
2 tablespoons chili powder
2 teaspoons garlic powder
1 teaspoon salt
2 cups vegetable broth

Instructions

Place poblano peppers on a foil or parchment lined baking sheet.
Broil 4 inches from heat source until skins blister and blacken, about 5 minutes.
With tongs turn peppers over.
Continue to broil and rotate until all sides are blistered and blackened.
Immediately place peppers in a large bowl and cover with plastic wrap.
Let stand 10 minutes.
Peel off and discard charred skin under running water.
Remove and discard stems and seeds.
Pat dry.
Finely chop peppers and set aside.
Heat butter in a heavy cast iron skillet.
Brown the pork in batches being careful not to put too much in the pan at a time. It took me 2 batches with a 16-inch skillet.
Place onions and peppers in the bottom of the slow cooker.
Add pork and the pan juices.
Top with chopped jalapeno pepper and chopped poblano peppers.
Add chopped cilantro.
Cover with seasonings.
Pour the vegetable broth over the top.
Stir.
Slow cook on low for 8 - 10 hours or on high for 4 - 6 hours.
Serve with shredded cheese, fresh cilantro, lime wedges, sour cream, avocado, and tortilla chips.

Notes

Storage:

Let slow cooker pork chile verde cool a bit, then transfer to an airtight container. (I like to use multiple smaller containers for simple grab-and-go meals.)

In the fridge, leftovers will keep for 3-5 days. In the freezer, this will last for up to three months.

Tips:

Watch the peppers carefully while they're under the broiler. Close, direct heat is very hot, so they'll char pretty quickly!
Putting the roasted peppers in a covered bowl helps loosen the skin. This makes it super easy to peel off the skin under running water.
Avoid overcrowding the pan when searing meat. Work in batches if you have to, placing the seared pork to the side while you work on the rest.
Don't toss the juice from the skillet after searing the pork. The buttery, charred bits have tons of flavor, so be sure to add 'em to the cooker.
Serve pork chile verde with shredded Mexican cheese or crumbled Cotija, fresh cilantro, lime wedges, sour cream, sliced avocado, and crisp tortilla chips.

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