Crockpot Pork Chile Verde

1. 1

   Season the pork with salt and pepper. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Brown the pork pieces in the hot oil for about 5 minutes. Transfer the pork to the bottom of a slow cooker.

2. 2

   Heat 1 tablespoon of oil in the same pan over medium-high heat. Saute the onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add the mixture to the slow cooker and pour in the chicken broth.

3. 3

   Cover and cook on High until the pork is tender and easily shredded with a fork, about 4 hours.

4. 4

   Position an oven rack about 6 inches from the heat source and preheat the oven broiler. Brush the whole chile peppers with oil and place them on a baking sheet.

5. 5

   Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly for about 5 minutes.

6. 6

   Remove the pulp and seeds from the chiles and cut them into pieces. Place them in a food processor bowl with the enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until needed.

7. 7

   Remove the pork from the slow cooker and shred it using 2 forks; return it to the slow cooker. Add the pureed chile pepper mixture and stir well. Cook on Low for 3 to 4 hours more.

• Calories 278.78 kcal Moderate
• Protein 31.28 g Good Source
• Carbs 4.77 g Moderate
• Total Fat 14.39 g Moderate
• Saturated Fat 3.95 g Moderate
• Trans Fat 0.08 g High
• Cholesterol 94.06 mg High
• Sodium 542.63 mg High
• Fiber 0.85 g Low Source
• Sugar 1.62 g Low Source
• Added Sugar 0.03 g Low Source
• Calcium 37.83 mg Low Source
• Iron 1.96 mg Moderate
• Potassium 594.86 mg Moderate
• Vitamin A 48.62 mcg_rae Low Source
• Vitamin C 7.0 mg Low Source
• Vitamin D 0.53 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅