Traditionally, Chili Verde is made with chunks of pork shoulder slowly cooked in a roasted tomatillo and jalapeno sauce. I've made it several times using a variety of recipes. I didn't have a lot of time (imagine that), and wanted to throw the whole lot in the slow cooker, turn it on and be greeted at the end of the day with a fragrant house. It worked! Easy, simple ingredients, no pre-cooking and my slow cooker did all the work for me. Give this one a try and serve the pork in tacos, over rice and beans, or for a fun variation on nachos.
PS-for you purists out there, I realize my salsa verde is made with green tomatoes, not tomatillos. I'm okay with this! This is good salsa, and the flavor approximates the chile verde's I've had before, made in a more traditional fashion.
- 2 pounds bone in country ribs
- 16 ounces, jarred salsa verde (I used Herdez brand)
- 6 cloves garlic, minced
- 1 shallot, minced
- 2 teaspoons kosher salt
Place all ingredients in slow cooker and stir. Set slow cooker on low heat for 9-10 hours. Remove pork from "sauce". Rest meat for 15 minutes, then shred or slice, as desired. Check for seasoning, and add additional salt, if needed. Sauce can be used, as is, or can be reduced and thickened.
Salsa Verde ingredients
Close up of my Chili Verde