“This recipe originally used chicken, but of course I had to use pork. Works great on it’s own or use in enchiladas. I highly recommend using it in place of chicken in Sour Cream Chicken Enchiladas or in Chile Verde Tacos with Pineapple Cabbage Slaw.” – April Ferre
Slow Cooker Chile Verde
- 1 Pound Tomatillos Husked and Cut in Half
- 5 Medium Anaheim Peppers Cut in Half and Seeds Removed
- 1 Jalapeno Pepper
- 1/2 Cup Onion Diced
- 2 Cloves Garlic
- 1 Cup Cilantro Chopped
- 1 1/2 Teaspoon Cumin
- 1/2 Teaspoon Paprika
- 1 Lime Zest and Juice
- 1/2 Teaspoon Sugar
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 3 Pounds Pork Roast
- Preheat oven to 450 degrees. Place tomatillos and Anaheim peppers on two large, greased baking sheets. Roast until tomatillos are golden brown, about 5 to 7 minutes, and until peppers are charred.
- Place peppers in a brown paper bag to sweat for about 10 minutes. Remove the peppers from the bag and peel.
- In a blender or food processor, combine peppers, tomatillos, jalapenos, onion, garlic, cilantro, cumin, paprika, lime zest and juice, sugar, salt, and pepper. Blend until smooth.
- Pour salsa verde over pork roast in a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours or until pork pulls apart easily. Remove pork to cutting board and pull apart before returning to slow cooker.
- Serve with tortillas, rice and beans.
- Variation: Use boneless, skinless chicken breasts instead of pork roast.