Tender and flavorful slow-cooked pork chile verde

This slow cooker pork chile verde recipe is packed with tender, flavorful pork and a tangy green sauce made from roasted peppers and fresh ingredients. The slow cooking process allows the flavors to meld together, resulting in a delicious and satisfying dish. Serve this chile verde with warm tortillas or rice for a hearty and delicious meal.

Ingredients

• 2 pounds boneless pork shoulder, cut into chunks
• 2 tablespoons vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 Anaheim peppers, roasted, peeled, and chopped
• 2 jalapeno peppers, seeded and chopped
• 1 can (14.5 ounces) diced tomatoes
• 1 cup chicken broth
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup chopped fresh cilantro, for garnish
• Lime wedges, for serving

Directions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chunks in batches and brown on all sides. Transfer the browned pork to the slow cooker.
2. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
3. Add the roasted Anaheim and jalapeno peppers to the skillet and cook for an additional 2 minutes.
4. Transfer the onion, garlic, and pepper mixture to the slow cooker.
5. Add the diced tomatoes, chicken broth, cumin, oregano, salt, black pepper, and cayenne pepper (if using) to the slow cooker.
6. Stir everything together in the slow cooker until well combined.
7. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the pork is tender and easily shreds.
8. Once the pork is cooked, use two forks to shred the meat in the slow cooker. Stir everything together to combine.
9. Serve the slow cooker pork chile verde hot, garnished with fresh cilantro and lime wedges. Enjoy with warm tortillas or rice.

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