Imagine a dish so tender, so flavorful, that it transforms your ordinary dinner into an extraordinary culinary experience. Our Slow Cooker Chili Verde is not just a recipe – it's a mouthwatering journey through authentic Mexican flavors that will transport your taste buds straight to the heart of traditional cuisine. With minimal prep and maximum deliciousness, this recipe promises to become your new go-to comfort meal that will have everyone at the table asking for seconds!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- Pork shoulder, cubed
- Green salsa
- Onion, chopped
- Garlic, minced
- Jalapeño, chopped
- Cumin
- Salt
- Pepper
- Fresh cilantro
Instructions
- Trim excess fat from the pork shoulder and cut into 1-inch cubes, ensuring uniform size for even cooking.
- In a large skillet, heat a small amount of oil and brown the pork cubes on all sides to develop a rich, caramelized exterior. This step helps seal in flavor and adds depth to the final dish.
- Transfer the browned pork cubes to the slow cooker.
- Dice the onion finely and mince the garlic and jalapeño. Remove jalapeño seeds for less heat if desired.
- Add chopped onion, minced garlic, and jalapeño to the slow cooker with the pork.
- Pour green salsa over the meat and vegetables, ensuring all ingredients are well-coated.
- Sprinkle cumin, salt, and black pepper evenly over the mixture. Stir gently to distribute seasonings.
- Cover the slow cooker and set to low heat. Cook for 7-8 hours until the pork is tender and easily shreds.
- Once cooking is complete, use two forks to shred the pork within the sauce.
- Chop fresh cilantro and sprinkle over the chili verde just before serving.
- Serve hot with warm tortillas, rice, or as desired. Garnish with additional fresh cilantro.
Tips
- Choose the right cut of pork: A well-marbled pork shoulder (or Boston butt) ensures maximum tenderness and flavor.
- Browning is key: Take the time to properly brown the meat before slow cooking. This step creates a rich, caramelized exterior that adds depth to the final dish.
- Control the heat: Remove jalapeño seeds if you prefer a milder version, or keep them for an extra kick.
- Low and slow is the secret: Cooking on low heat for 7-8 hours allows the meat to become incredibly tender and absorb all the delicious flavors.
- Fresh garnishes make a difference: Always add fresh cilantro just before serving to bring a bright, fresh element to the dish.
- Make ahead and meal prep: This chili verde freezes beautifully for up to 3 months, making it perfect for advance preparation.
- Serving suggestions: Pair with warm tortillas, Mexican rice, or serve over nachos for a versatile meal that everyone will love!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
