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 5 months ago Updated 5 months ago

Missing nutrition data for: Cilantro, Extra Virgin Olive Oil, Cumin, Dried Oregano, Serrano Peppers, Corn Tortillas, 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!