Tangy, mildly spicy braised pork in a bright green sauce. Roasting the tomatillos and chiles first is the key to real depth.
Ingredients
- 3 lb pork shoulder, cubed
- 1½ lb tomatillos, husked (or 2 cans, 16 oz, drained)
- 2 poblano peppers
- 2 jalapeños
- 1 onion, quartered
- 4 garlic cloves
- 2 tsp cumin
- 1 tsp dried oregano
- 1 cup broth
- Salt
Instructions
- Broil the tomatillos, poblanos, and jalapeños on a sheet pan until charred and soft, ~10 minutes.
- Blend the charred vegetables with the onion, garlic, cumin, oregano, and broth into a salsa verde.
- Place the pork in the slow cooker and pour the sauce over. Season with salt.
- Cook on low 8 hours until tender, then break the pork into chunks and stir through the sauce.
Make-Ahead & Storage
Freeze in its sauce up to 3 months; vacuum-seals well for reheating from the bag. Serve over rice, in tacos, or with eggs.
Notes
No cilantro, per the household rules — the roasted chiles and tomatillos carry the flavor. Remove the jalapeño seeds for a milder version.