Crockpot Chile Verde

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Season the pork with salt and black pepper and brown it on all sides.
2. Transfer the browned pork to the crockpot.
3. In the same skillet, lightly sauté the chopped onion and garlic until fragrant. Add them to the crockpot.
4. In a blender, combine the tomatillos, roasted chiles, jalapeños if using, chicken broth, cumin, oregano, and smoked paprika. Blend until smooth.
5. Pour the green chile sauce over the pork and stir gently to combine.
6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 hours, until the pork is fork-tender.
7. Stir in the lime juice and adjust seasoning with salt and pepper before serving.
8. Garnish with fresh cilantro if desired and serve warm.

Variations :

• Use pork loin for a leaner version, though it will be slightly less rich.
• Add diced potatoes during the last 2 hours for a heartier stew.
• Stir in a spoonful of green enchilada sauce for extra depth.

Tips :

• Browning the pork first adds deeper flavor to the finished dish.
• Roasting the chiles enhances their smoky, rich taste.
• Chile verde tastes even better the next day as the flavors continue to develop.