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Crockpot Chili Verde with Pork

Elina James
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 pounds pork shoulder or pork butt, cut into 1-inch cubes
  • 1 pound tomatillos, husked and chopped
  • 2-3 jalapeno peppers, seeded and chopped (adjust to taste)
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro, chopped
  • Optional toppings: shredded cheese, sour cream, diced avocado, lime wedges, tortilla chips

Instructions
 

  • Heat olive oil in a skillet over medium-high heat. Brown pork cubes on all sides and transfer to the slow cooker.
  • In the same skillet, sauté onion and garlic for 2-3 minutes until fragrant. Transfer to the slow cooker.
  • Add chopped tomatillos, jalapenos, chicken broth, cumin, oregano, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours until pork is tender.
  • Use a fork to shred the pork slightly, mixing it with the sauce.
  • Stir in chopped fresh cilantro just before serving.