slow cooked pork chili verde

Jonny (in an exaggeratedly casual conversational way): So, I have my creative guy group thing on Wednesday. Everyone’s coming here to letterpress some coasters.

Me (in a learned over time, suspiciously inquisitive way): Tomorrow? That sounds cool. Aaaaaand?

Jonny (in a learned over time, flatteringly charming way): Well, I asked them what kind of food they wanted and they said ‘maybe Jenn could make something for us?’

Me (flattered): Sure.

Now, what to make for six burly hipsters?

Ding, ding, ding. Pork Chili Verde. 

This go-to gem can be made with excellent results in either a slow cooker or stovetop, and works well with either soft flour tortillas or crunchy, salty tortilla strips.

I opted for the slow cooker this time so I could start it before leaving for work and by the time I got home it was ready for eatin’ with just a few simple finishing steps.

Slow Cooked Pork Chili Verde
(makes 6 – 8 servings)
3 lbs pork shoulder (butt) roast (trimmed and cubed into bite-size pieces)
salt & pepper to season
3 tbsp olive oil
1 small yellow onion (diced)
3 roma tomatoes (seeded and chopped)
2 cloves garlic (minced)
(2) 4 oz cans fire roasted green chiles
1 1/2 tbsp ground cumin
1 tbsp dried Mexican oregano
4 cups chicken stock
12 oz Herdes brand salsa verde*
1/2 cup flour
1 cup sour cream
shredded cheddar & additional sour cream for serving

*This is my time-saving ingredient sub for fresh tomatillos. Herdes brand has the best consistency, in my opinion, for this recipe but you can use a different brand if this isn’t readily available.

Heat the olive oil in a large saucepan, add the salted/peppered cubed pork and cook just to brown. Add the pork to the slow cooker and set the heat to low. Add the cumin, Mexican oregano and green chiles. In the same saute pan, sweat the onions until softened and translucent, then add the tomatoes and garlic and cook for a few additional minutes. Add this mixture to the slow cooker and stir to combine. Add the chicken stock and salsa verde, cover and cook on low heat for 7 – 8 hours (or 4 – 5 hours on high.)

At this point, combine the flour and sour cream in a small bowl and whisk to combine and remove any lumps. Scoop a few ladles of the cooked broth from the slow cooker and whisk into the sour cream/flour, then add this to the slow cooker, stirring to combine and thicken. Replace the cover and cook for an additional 30 minutes.

Serve with sour cream, shredded cheese, chopped cilantro, soft flour tortillas or chips. (And a nice cold Dos Equis.)

I was told burly hipsters consumed 2 – 3 servings each. And, from what I hear, hipsters can be picky.

So, I’d consider this a success. 🙂

OMFG. SO GOOD.