Slow Cooker Pork Chili Verde Recipe

If you’re looking for something rico-rico to cook up this Cinco de Mayo, look no further than this Slow Cooker Chili Verde Recipe from our resident chef, Archie. The pork is juicy, the sauce is spicy, and the hominy provides a delicious bite. Serve with warm flour tortillas for wrapping, dipping, or scooping, and pair with an ice cold Corona, Pacifico, or this refreshing margarita cocktail from Beautiful Detour.

INGREDIENTS:

• 2 Anaheim peppers

• 2 jalapeños 

• 1 green pepper 

• 2 yellow chili peppers 

• 1/2 white onion

• 6 garlic cloves, minced 

• 8 tomatillos, blistered 

• 2 Lbs pork shoulder, cubed

• 36 oz. jar salsa verde sauce

• 2 small cans mild green chilis

• 2 cans hominy 

• 2-3 cups chicken stock 

• 1 Tbsp chicken bouillon

• 2 Tsp Cumin

• 1 Tsp Chili powder 

• 1 Tbsp Mexican oregano

• 1/2 Tbsp dried cilantro

• Fresh cilantro, for garnish

• Cojita cheese, for garnish

• Sour cream, for garnish

• Flour tortillas, for serving

DIRECTIONS:

Pre-heat the oven to 400 degrees. Remove the seeds from all chili peppers. Cut the tomatillos in half and blister them in the oven for 12-15 minutes. Set aside. 

In a large saucepan, sauté the onion, chilis, and green peppers until translucent. Season with salt and pepper. Add minced garlic into pan 3 minutes out. Set aside in a separate bowl. 

Cube the pork shoulder into 1" x 1" pieces and season with salt, pepper, cumin, and chili powder. Brown on all sides using a high-heat oil. Set aside. 

Deglaze the pork pan with 4 Tbsp of chicken stock and add liquid into a slow cooker. Combine the peppers and chilies,  pork, and tomatillos into the slow cooker. Add the canned green chilis, hominy, salsa verde, and remaining chicken stock into the slow cooker. Season with the Mexican oregano, dried cilantro, and chicken bouillon.  

Simmer on high for 3 hours, and then reduce heat to low and cook for 1 hour. Garnish with Cojita cheese, chopped cilantro, and a dollop of sour cream.  Serve with warm flour tortillas.