• Trim the excess external fat cap from the pork shoulder before cooking it, but don't obsess over it. A little fat left on keeps things moist during the braise, and you can skim the surface at the end if needed.
• If you know you want a milder, less spicy version of the stew even before cooking this dish, feel free to cut all the peppers in half and remove the seeds prior to charring. Place them skin side up. You will only need to turn the garlic during broiling.
• Though the dish is delicious made the day of, it tastes even better the next day as the flavors meld.
• If you accidentally made the chile verde too spicy, you can always add sour cream, unsweetened plain yogurt, or Mexican crema to the stew to mellow it out.
• If you have a gas stove or a torch, you can always use those to char your peppers and garlic. If you can’t char the garlic, don’t worry! You can always mince it up and saute it with the onions and herbs.
• If you feel that the stew is too thick, go ahead and add more chicken broth to thin it out. Only do this after it has been cooking in the oven for a while, or it is very dry before placing the pot into the oven.
• I like to put the lid to my pot in the oven while it’s preheating. Once I transfer the pot to the oven, the lid is already at the correct temperature (hot!) and will help ensure even cooking. Use protective gloves (oven mitts) at all times.
• If you don’t have a blender but do have an immersion blender, you can put all the peppers, garlic, cilantro, lime juice, and chicken broth into a high-sided vessel and use the immersion blender to make the salsa verde.
• The tomatillos and peppers can all be found at your local Mexican store! Most major chain grocery stores should carry them as well. Tomatillos are typically available from late summer to fall.
• As this is a chile verde (green chile), I don’t recommend adding tomatoes to this dish. The red tomatoes will change the color and flavor of the dish a bit. If you do add the tomatoes, don’t add the lime juice to the dish, as tomatoes add acidity; just use the lime slices as a garnish if needed.
• Need more filling ingredients? Add diced potatoes, pinto beans, or carrots to the braise for a heartier, stew-like version.
• The nutritional info DOES NOT INCLUDE sides and ingredients for serving like rice, beans, flour tortillas, etc.

How to Make Pork Chile Verde in a Slow Cooker (Crockpot)

• Note: I still recommend broiling the tomatillos, peppers, and garlic first, then blending the salsa verde. Browning the pork is also worth it because it gives the final dish much better flavor, but it is not technically required if time is tight.
• Combine the browned pork, sautéed onion, cumin, oregano, chicken broth, and salsa verde in the slow cooker.
• Slow cook: Cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the pork is fork-tender.
• If the sauce is too thin at the end, cook it uncovered on High for 20–30 minutes, or transfer it to a pot and simmer until thickened.
• Add fresh toppings like cilantro, lime, avocado, radishes, and cheese only when serving.

How to Make Pork Chile Verde in an Instant Pot

• Use Sauté to brown the pork in batches, then remove it. Add the onion and cook until softened, then stir in the cumin and oregano.
• Deglaze and combine: Pour in some chicken broth and deglaze thoroughly, scraping up all browned bits to prevent a burn warning. Return the pork and add the remaining broth and salsa verde.
• Pressure cook: Cook on High Pressure for 35 minutes. Let it Natural Release for 15 minutes, then carefully Quick Release the remaining pressure.
• Use Sauté again after opening the pot if the sauce needs thickening. Simmer uncovered until it reaches the texture you like, then taste and adjust with salt, pepper, and lime.

Storage Tips

• Fridge: Store in an airtight container for up to 3–4 days.
• Freezer: Cool completely and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed. For the microwave, reheat in short intervals and stir between each one so the pork warms evenly.

Supplies

• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Baking sheet
• 5-quart or larger Dutch oven or pot with lid
• Blender or immersion blender