Chile Verde in the Crock Pot

Instructions:

1. Season the pork with salt and black pepper.
2. Heat oil in a skillet over medium-high heat and lightly brown the pork on all sides. This step is optional but adds extra flavor.
3. Transfer the pork to the crock pot.
4. In a pot, boil the tomatillos, poblano chiles, jalapeños, onion, and garlic for 8–10 minutes until softened.
5. Transfer the boiled vegetables to a blender. Add cilantro, cumin, and a small amount of the cooking liquid. Blend until smooth.
6. Pour the green chile sauce over the pork in the crock pot.
7. Add chicken broth, bay leaf, and potatoes if using. Stir gently to combine.
8. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the pork is very tender.
9. Taste and adjust seasoning as needed. Remove the bay leaf before serving.

Variations

• Use pork loin for a leaner version, though it will be less rich.
• Add diced potatoes or hominy for a heartier stew.
• Blend in a roasted serrano chile for extra heat.
• Finish with a squeeze of lime juice for added brightness.

Tips

• Browning the pork adds depth but can be skipped if short on time.
• Keep the lid closed during cooking to maintain steady heat.
• Adjust the thickness with extra broth if needed.
• Chile verde tastes even better the next day as the flavors deepen.