Slow Cooker Chili Verde Pork

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Servings: 4 Prep: 20 min Cook: 720 min Dairy Free Gluten Free Low Carb Food Processor Freezable Oven Slow Cooker/Crock Pot WE WANT TO TRY Added 7 months ago Updated 7 months ago

Missing nutrition data for: Serrano Peppers, Ground Fennel Seeds

Ingredients

For the pork:

⅓ bunch cilantro

2 tablespoons minced garlic

2 tablespoons lime juice

½ cup apple cider vinegar

½ cup white wine

½ cup extra virgin olive oil

2 tablespoons cumin

1 tablespoon peppercorns

1 tablespoon dried oregano

2 teaspoons sea salt, or to taste

2 pounds pork stew meat

For the chili:

1 ½ pounds tomatillos

4 serrano peppers, to taste ⚠

½ onion

2 tablespoons cilantro

1 clove garlic

2 corn tortillas

1 cup chicken broth

⅛ teaspoon ground fennel seeds ⚠

⅓ teaspoon sea salt, or to taste

Instructions

1. For the pork: Mince cilantro.

2. Combine all ingredients well. Marinate pork for at least 4 hours, but up to 48 hours.

3. For the chili: Preheat slow cooker to high. Husk and rinse the tomatillos; stem and seed the chiles (wear gloves!); peel and cut onion in quarters.

4. Chop the cilantro. Peel the garlic. Shred the tortilla.

5. Preheat the broiler of your oven. Place tomatillos, chiles, onion, and garlic on a baking sheet and broil for 5-7 minutes until they begin to blacken.

6. Remove veggies from oven and place in a food processor. Add tortillas, chicken broth, and fennel. Puree until almost smooth.

7. Place marinated pork and sauce into slow cooker. Reduce heat to low. Cover and cook for 6-8 hours until meat is very tender.

8. Stir in cilantro and season with sea salt to taste. Serve and enjoy!

Per serving incomplete

22019

Cal

23g

Carbs

2539g

Fat

67g

Protein

Carbs 0%

Fat 98%

Protein 1%