Slow Cooker Green Chile Pork

Recipe found in Slow Cooker Favorites magazine.

 

2 tbsp vegetable oil

3-4# boneless pork shoulder roast, trimmed and cut into 2" pieces

2 fresh poblano chile peppers, seeded and chopped

1c chopped onion

1c salsa verde

4oz diced green chile peppers

1 tbsp chili powder

2 tsp ground cumin

1 tsp ground coriander

1 tsp dried oregano, crushed

1/4 tsp salt

1/4 tsp black pepper 

rice or tortillas 

 

In a large skillet, heat oil over medium high heat. Add meat, 1/3 at a time and cook until browned. Transfer meat to a 5-6 qt slow cooker.

Add poblano peppers and onion to cooker. In a small bowl combine remaining ingredients, pour over mixture in cooker. Cover and cook on low 8-10 hours or high 4-5 hours.

Using a slotted spoon, transfer meat to mixture to a serving bowl. Shred meat using 2 forks. Skim fat from cooking liquid. Stir enough of the cooking liquid into meat mixture to moisten. 

Serve over rice or in tortillas.