We love Mexican food. It's definitely one of our favorites, and this slow cooker version of Chile Verde delivers maximum flavor, with very little effort! This chile verde reminds me of some old school, Taqueria-style burritos I used to regularly get back in my college days, in San Jose, CA. Serve it up with your favorite rice and beans, make some nachos, use tortillas as your spoon to scoop it up and eat it! It's fantastic.
- 1 1/2 lbs tomatillos, husked, rinsed and cut into 1-inch pieces
- 3 garlic cloves, peeled and halved
- 3 to 4 canned pickled jalapeños, halved, stemmed and seeded
- 2 medium carrots, peeled and cut into ¼" thick matchsticks
- 1/2 cup roughly chopped cilantro
- ¼ tsp Kosher salt
- 1.5 - 2 lbs boneless pork shoulder, cut into 1-inch cubes
- 1 Tbls Worcestershire sauce
- 1/2 tsp sugar, if needed
Spread the tomatillos evenly in the slow cooker and add the garlic, jalapeños, and half of the cilantro, then add salt. Toss the pork around in a bowl with the Worcestershire sauce and then spread that evenly over everything in the slow cooker. Cover and cook on high for 6 hours.
When that's done cooking, take the pork out of the slow cooker and set it aside. Add the rest of the cilantro, and blend the tomatillo mixture until it's smooth using an immersion blender or regular blender. Shred the reserved pork, and place back into verde sauce.
I love it served with Spanish rice, fresh avocado and warm tortillas. It also makes a great burrito!