Crockpot Chile Verde 🌶️🍖
Serves: 6
Prep Time: 20 minutes
Cook Time: 6–8 hours on low (or 3–4 hours on high)
Total Time: Up to 8 hours and 20 minutes
Ingredients
- 2 ½ lbs pork shoulder (or pork stew meat), cut into 1-inch chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1–2 roasted poblano peppers, peeled, deseeded, and chopped (or substitute with canned green chilies)
- 1 cup green chile salsa (store-bought or homemade)
- 3 large potatoes, peeled and cubed (Yukon gold or red potatoes work well)
- 2 cups chicken broth (or vegetable broth for a lighter flavor)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tbsp olive oil (for browning the meat)
- Salt and black pepper, to taste
- Optional: Fresh cilantro, chopped, for garnish
- Serving suggestion: Warm tortillas, rice, or beans
Instructions
- Brown the Pork for Extra Flavor:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the pork chunks in batches, ensuring not to overcrowd the pan. Sear each side until golden brown, about 2–3 minutes per side.
- Transfer the browned pork to the crockpot.
- Build the Chile Verde Base:
- Using the same skillet, sauté the chopped onion until softened and translucent, about 3–4 minutes.
- Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
- Stir in the roasted poblano peppers (or canned green chilies) and cook for 1 minute.
- Deglaze the Pan:
- Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to release the browned bits (this adds depth of flavor).
- Stir in the green chile salsa, cumin, chili powder, and oregano. Simmer the mixture for 5 minutes to blend the flavors.
- Combine in the Crockpot:
- Pour the prepared chile verde sauce over the pork in the crockpot.
- Add the cubed potatoes and gently stir to distribute everything evenly.
- Season with salt and pepper to taste.
- Slow Cook to Perfection:
- Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours, until the pork is tender and the potatoes are fully cooked.
- Adjust and Serve:
- Taste the sauce and adjust the seasoning as needed.
- Serve the Chile Verde with warm tortillas on the side. Optionally, garnish with fresh cilantro for added brightness.
Tips for Success:
- Make it spicy: Add a diced jalapeño or serrano pepper to the sauce if you prefer more heat.
- Texture variety: For a thicker sauce, mash some of the potatoes into the liquid before serving.
- Leftover magic: The flavors deepen as it sits, so leftovers taste even better the next day!
Pair this hearty dish with Mexican rice, refried beans, or a crisp green salad for a complete meal. Enjoy the comforting blend of tender pork, vibrant green chiles, and rich spices!