Description
A simple recipe for tender pork loin cooked in a green chili sauce using a slow cooker.
Ingredients
Scale
- 3 lb pork loin roast
- 1 (15 oz) can tomatillos, husked and rinsed
- 1 large white onion, quartered
- 4 cloves garlic
- 4–6 poblano peppers, roasted, peeled, and seeded
- 2 jalapeño peppers, seeded (optional, for heat)
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Cut the pork loin into 2-inch chunks. Season the pork with salt and pepper.
- In a blender or food processor, combine the tomatillos, onion, garlic, roasted poblano peppers, jalapeño peppers (if using), chicken broth, cumin, and oregano. Blend until smooth.
- Heat the olive oil in a large skillet over medium-high heat. Sear the pork chunks on all sides until lightly browned.
- Transfer the seared pork to the slow cooker.
- Pour the blended green chili sauce over the pork in the slow cooker.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the pork is easily shredded with a fork.
- Shred the pork directly in the sauce using two forks. Stir to coat.
- Serve hot.
Notes
- Serve this chile verde over rice or with warm tortillas.
- For a thicker sauce, remove the lid for the last 30 minutes of cooking time on high.
- You can substitute pork shoulder for pork loin if desired.
- Prep Time: 20 min
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked)
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 45
- Cholesterol: 110
Keywords: slow cooker, pork loin, chile verde, green chili, shredded pork, easy dinner