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Slow Cooker Pork Chili Verde

Slow cooker pork chili verde

6
Points®
Total Time
5 hr
Prep
30 min
Cook
4 hr 30 min
Serves
8
Difficulty
Moderate
Dishes made with larger cuts of meat—like the pork loin in this satisfying stew—are ideal for the slow cooker. The gentle heat cooks the meat without drying it out, while supporting ingredients like onion and chiles turn meltingly tender. If you can’t find fresh tomatillos, drained canned tomatillos are fine to substitute here instead. You can use up any leftovers of this dish in burritos and tacos.

Ingredients

Ground coriander

2 tsp

Ground cumin

2 tsp

Kosher salt

2 tsp

Black pepper

1 tsp

Dried oregano

1 tsp

Uncooked lean and trimmed boneless pork loin roast

3 pound(s)

Olive oil

1 Tbsp

Tomatillo

1 pound(s), husks removed, quartered

Uncooked onion

1 large, chopped

Poblano chili pepper

3 medium, seeded and chopped

Garlic

5 clove(s), grated

Jalapeño pepper

1 medium, seeded and chopped

Canned pinto beans

15 oz, drained and rinsed

Frozen corn

1 cup(s), fire-roasted variety

Shredded red cabbage

1 cup(s), or green cabbage

Cilantro

½ cup(s), leaves

Crumbled queso fresco cheese

½ cup(s)

Radishes

4 medium, thinly sliced

Instructions

  1. In a small bowl, combine the coriander, cumin, salt, black pepper, and oregano and rub all over the pork. In a 12-inch skillet, heat the oil over medium-high. Sear the pork on all sides until browned all over, about 2 minutes per side.
  2. Transfer the pork to a 5- to 6-quart slow cooker. Add the tomatillos, onion, chiles, garlic, and jalapeño. Cover and cook until the pork is tender, 4 hours on High or 8 hours on Low.
  3. Using 2 forks, shred the pork in the slow cooker. Stir in the beans and corn. Cover and keep warm for 20 to 30 minutes or until ready to serve.
  4. Divide the chili among 8 bowls. Top each with 2 tbsp cabbage, 1 tbsp cilantro, 1 tbsp queso fresco, and a few radish slices.
  5. Serving size: 1 cup chili with ¼ cup garnish

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