Slow Cooker Pork Chile Verde

Ingredients and Weight:

• 5 pounds boneless pork shoulder, cut into 1-inch cubes
• 2 (15-ounce) cans tomatillos, drained
• 4 (4-ounce) cans mild diced green chiles, drained
• 1 (12-ounce) can mild enchilada sauce
• 1 (14.5-ounce) can chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (4-ounce) can diced jalapenos (optional)

Preparation Time:

15 minutes

Cooking Time:

6-8 hours on low, or 3-4 hours on high

Difficulty Level:

1/5 (simple)

Preparation Method Steps:

1. Place the pork shoulder cubes in a slow cooker.
2. Add the tomatillos, green chiles, enchilada sauce, chicken broth, cumin, oregano, salt, and pepper to the slow cooker. Stir to combine.
3. If desired, add the diced jalapenos.
4. Cook on low for 6-8 hours, or high for 3-4 hours, or until the pork is tender and shreds easily.
5. Serve over rice, tacos, or tortilla chips.

Nutritional Information:

Per serving (based on 8 servings):

• Calories: 320
• Fat: 16g
• Protein: 28g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 10g

Dish Characteristics:

• Tender and flavorful pork
• Tangy and spicy sauce
• Perfect for a hearty and satisfying meal

User Comments:

• "This is the best pork chile verde I've ever had! The meat is so tender and the sauce is perfect."
• "I love how easy this dish is to make. I just throw everything in my slow cooker and let it cook."
• "This recipe is a great way to use up leftover pork shoulder. I always make a double batch and freeze the leftovers."

Special Precautions and Tips:

• If you can't find tomatillos, you can substitute canned tomatoes.
• If you don't have enchilada sauce, you can use a combination of tomato sauce and chili powder.
• Be careful not to overcook the pork, or it will become tough.