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Crockpot Pork Shoulder Chile Verde with Hatch Green Chiles

Crockpot pork chile verde slow-cooks pork shoulder with tomatillos and roasted Hatch green chiles until fork-tender and easy to shred. Lime juice and fresh cilantro brighten the rich, savory chile sauce.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

  • 3.5 lb pork shoulder boneless, cut into 1 1/2-inch pieces
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 lb tomatillos husked, rinsed, and quartered
  • 4 can (4 oz) chopped roasted Hatch green chiles drained
  • 1 yellow onion medium, roughly chopped
  • 4 cloves garlic peeled
  • 1 jalapeño stemmed and seeded
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 cup low-sodium chicken broth
  • 2 tbsp fresh lime juice
  • 0.5 cup fresh cilantro chopped

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker
  • 1 blender

Method
 

  1. Pat the pork shoulder dry.
  2. Season the pork with the kosher salt and black pepper.
  3. Heat the vegetable oil in a 12-inch skillet over medium-high heat.
  4. Brown the pork in batches, turning to brown several sides, about 8 minutes per batch.
  5. Blend the tomatillos, chopped roasted Hatch green chiles, yellow onion, garlic, jalapeño, ground cumin, dried oregano, and low-sodium chicken broth until mostly smooth.
  6. Transfer the browned pork to a 6-quart slow cooker.
  7. Pour the blended chile mixture over the pork.
  8. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the pork is fork-tender and easily shreds.
  9. Shred the pork in the slow cooker.
  10. Stir in the fresh lime juice and chopped fresh cilantro.

Notes

For the best browning, avoid crowding the pork in the skillet and brown it in batches. Refrigerate leftovers for 3 to 4 days or freeze them; use certified gluten-free chicken broth if needed.