Description
A simple recipe for tender pork loin cooked in a green chili sauce using a slow cooker.
Ingredients
Scale
- 3 lb pork loin roast
- 1 (15 oz) can tomatillos, husked and rinsed
- 1 large white onion, quartered
- 4 cloves garlic
- 4–6 poblano peppers, roasted, peeled, and seeded
- 2 jalapeño peppers, seeded (optional, for heat)
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Corn or flour tortillas, for serving
Instructions
- Place the pork loin roast in the bottom of the slow cooker.
- Combine the tomatillos, onion, garlic, roasted poblano peppers, jalapeño peppers (if using), chicken broth, cumin, oregano, salt, and pepper in a blender or food processor. Blend until smooth.
- Pour the green chili sauce over the pork loin in the slow cooker.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the pork is easily shredded with a fork.
- Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the sauce and stir to coat.
- Serve hot over tortillas.
Notes
- For best flavor, roast the poblano peppers over an open flame or under the broiler until the skin is blackened before peeling.
- Adjust the number of jalapeños based on your preferred spice level.
- If the sauce is too thin after cooking, remove the lid for the last 30 minutes of cooking time to allow some liquid to evaporate.
- Prep Time: 20 min
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (without tortillas)
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 40
- Cholesterol: 110
Keywords: slow cooker, pork loin, chile verde, green chili, shredded pork, easy dinner