2 pounds boneless pork shoulder, cut into 1-inch cubes
1 tablespoon olive oil
1 pound tomatillos, husked, rinsed, and quartered
2 poblano peppers, seeded and chopped
1 jalapeño pepper, seeded and chopped
4 garlic cloves, minced
1 cup chicken broth
1 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Directions
1. Heat olive oil in a large skillet over medium-high heat. Brown cubed pork for 5-7 minutes and transfer to the slow cooker.
2. Blend tomatillos, poblano peppers, jalapeño, garlic, chicken broth, cilantro, cumin, oregano, salt, and pepper until smooth.
3. Pour the sauce over pork in the slow cooker, ensuring even coverage.
4. Cook on low for 6-8 hours or high for 3-4 hours until pork is tender and shreds easily.
Serve Chili Verde with tortillas, rice, or preferred sides. Garnish with cilantro, onions, and lime, if desired.