Why You’ll Love this Slow Cooker Pork Chili Verde Recipe
If you’re looking for a cozy meal that practically cooks itself, you’ll love this Slow Cooker Pork Chili Verde recipe. It’s a game-changer for busy weeknights or lazy weekends. I appreciate how simple it’s to prep; just a little browning, and then the slow cooker does all the work. The aroma fills my home, making it feel inviting and warm.
What really stands out to me is the vibrant flavor profile—it’s spicy, yet comforting. Plus, it’s versatile! I can serve it in tortillas, over rice, or even as a dip. The best part? It’s perfect for leftovers, tasting even better the next day. Trust me; you’ll want this dish in your meal rotation!
Ingredients of Slow Cooker Pork Chili Verde
When it comes to making a delicious Slow Cooker Pork Chili Verde, the ingredients play a starring role. You don’t need an elaborate grocery list, which is a relief—just a few key items. The beauty of this recipe is that you probably already have some of these things in your kitchen.
With the right ingredients, you can create a meal that’s bursting with flavor and oh-so-comforting. Let’s explore what you’ll need to whip this up.
- 3 tablespoons olive oil
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- 3 lbs boneless pork shoulder, cubed
- 1 (28 ounce) can green enchilada sauce
- 1 (4 ounce) can diced jalapeno peppers
- 6 (6 inch) flour tortillas
- Cheese (for topping)
- Sour cream (for serving)
- Salsa (for serving)
Now, a little note about those ingredients. The pork shoulder is the star of the show, and trust me, you want to get a good cut—something with a bit of fat for flavor and tenderness.
I mean, who wants dry pork? Not me. The green enchilada sauce brings that zesty kick, while the jalapenos add just the right amount of heat. If you’re feeling adventurous, you could even throw in some extra spices or fresh cilantro for a pop of freshness.
And don’t skip the toppings; they take your chili verde from good to absolutely amazing. Honestly, a dollop of sour cream and a sprinkle of cheese can transform this dish into a cozy bowl of happiness.
How to Make Slow Cooker Pork Chili Verde
Alright, let’s plunge into how to make this Slow Cooker Pork Chili Verde. It’s easier than you might think, and the results are absolutely comforting.
Start by grabbing your trusty skillet or Dutch oven and heat up 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, toss in 1/2 cup of chopped onion and 2 minced garlic cloves. You want to cook these until they smell heavenly and are nice and fragrant—about 3-5 minutes should do the trick. Just imagine that aroma filling your kitchen; it’s like a warm hug.
Next up, it’s time to introduce the star of the show: 3 pounds of cubed boneless pork shoulder. Don’t be shy; add it to the pan and let it brown on the outside. This step is essential for building flavor. I mean, who wants to eat bland pork, right?
Once your pork is looking golden and delicious, transfer everything—the pork, onion, and garlic—into your slow cooker. Now, you’re going to stir in a 28-ounce can of green enchilada sauce and a 4-ounce can of diced jalapeno peppers. Give it a good mix, cover that beauty up, and set your slow cooker to High for 3 hours.
After those 3 hours, you’ll want to lower the setting to Low and let it cook for an additional 4 to 5 hours. This is where the magic happens; the pork becomes incredibly tender and flavorful, just falling apart with a gentle nudge.
When it’s finally time to serve, grab those 6-inch flour tortillas, and get ready to pile on the chili verde. Don’t forget to top it off with cheese, a dollop of sour cream, and your favorite salsa. Honestly, the toppings make all the difference. They take your dish from good to “why haven’t I made this every day of my life?”
Slow Cooker Pork Chili Verde Substitutions & Variations
While I absolutely love the classic Slow Cooker Pork Chili Verde recipe, there are plenty of ways to customize it to suit your taste or dietary needs.
For a lighter version, I sometimes swap the pork shoulder for chicken thighs or even tofu for a vegetarian option. If you want more heat, add extra diced jalapeños or a splash of hot sauce. For a smoky flavor, try using chipotle peppers in adobo sauce.
You can also mix up the toppings; I enjoy adding avocado or fresh cilantro instead of sour cream. Finally, if you’re gluten-free, just use corn tortillas instead of flour.
These simple substitutions can make a delicious impact while keeping the spirit of the dish intact!
What to Serve with Slow Cooker Pork Chili Verde
If you’re looking to elevate your Slow Cooker Pork Chili Verde experience, you’ll want to contemplate some tasty sides that complement its rich flavors.
I love serving it with warm, flaky flour tortillas, which are perfect for scooping up that delicious chili. A simple side of Mexican rice adds a nice, hearty contrast.
You might also consider a fresh avocado salad tossed with lime juice and cilantro to brighten the meal.
Don’t forget some tangy pickled onions or jalapeños to give it an extra kick!
Finally, a dollop of sour cream on top of your chili enhances the creaminess and balances the heat.
These sides create a complete and satisfying dining experience that you’ll absolutely enjoy.
Additional Tips & Notes
When making Slow Cooker Pork Chili Verde, there are a few key tips to guarantee it turns out perfectly every time. First, don’t skip browning the pork before it goes into the slow cooker; it locks in flavor and adds depth.
I also recommend using a good quality green enchilada sauce for the best taste. If you’re worried about spice levels, start with fewer jalapeños and adjust to your preference.
For added richness, consider a splash of lime juice right before serving. Finally, let it rest for a few minutes after cooking; it allows the flavors to meld beautifully.
Enjoy it with warm tortillas, cheese, and sour cream for a delightful meal!