Description

This Slow Cooker Green Chili (Pork Chili Verde) combines roasted poblano and Anaheim peppers with tomatillos to create a vibrant and comforting dish that’s perfect for family dinners or gatherings. Its rich flavor and simple preparation make it a must-try for anyone seeking delicious homemade recipes.

Ingredients

Scale

3 poblano peppers
3 Anaheim peppers
6 tomatillos
1/2 cup chicken broth
1/4 cup fresh lime juice
1/2 cup fresh cilantro
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
2-3 pounds pork roast

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Instructions

Preheat the oven to 400°F and prepare the peppers and tomatillos on a baking tray with olive oil.
Roast for about 25 minutes until blistered.
Blend the roasted vegetables with chicken broth, lime juice, cilantro, and seasonings to form a sauce.
Cut pork roast into chunks and place it in the slow cooker, covering it with the sauce.
Cook on high for 4 hours or low for 6-7 hours until the pork is tender and easily shredded.
Shred the pork in the slow cooker and serve with tortillas or chips.

Notes

Adjust seasoning to your taste when blending the sauce.
For a vegetarian version, replace the pork with hearty vegetables or beans.
Store leftovers in an airtight container for up to 4 days.

Nutrition

Serving Size: 1 cup
Calories: 360
Sugar: 4g
Sodium: 700mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg