Description
A delicious and easy recipe for Slow Cooker Green Chile, featuring tender pork shoulder simmered with green chilies and spices.
Ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 jalapeño peppers, seeded and chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (4 ounces) diced green chilies
- 1 cup chicken broth
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the pork cubes and brown them on all sides, about 5-7 minutes. Transfer the browned pork to the slow cooker.
- In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and chopped jalapeños, cooking for an additional minute.
- Pour the onion mixture over the pork in the slow cooker. Add the diced tomatoes, green chilies, chicken broth, cumin, oregano, salt, and black pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the pork is tender and easily shredded.
- Once cooked, shred the pork with two forks and stir it back into the sauce.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a spicier kick, leave the seeds in the jalapeños or add a chopped serrano pepper.
- You can substitute the pork shoulder with chicken thighs for a lighter version.
- Serve with warm tortillas or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 4-5 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg