Slow Cooker Hatch Green Chile Verde
Ingredients
- 2 pounds tomatillos, husked and rinsed
- 1 medium yellow onion, peeled and quartered
- 4 cloves garlic, peeled and smashed
- 16oz jar of 505 Southwestern® Flame Roasted Green Chile
- ⅓ cup loosely packed cilantro leaves
- 1 teaspoon kosher salt
- 2 pounds pork sirloin roast
- 2 tablespoons olive oil
- 1 tablespoon butter
- kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F.
- Spray a baking sheet with cooking spray and place the tomatillos, quartered onion and garlic cloves on the baking tray.
- Roast the vegetables for 20 minutes flipping the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
- Transfer the roasted vegetables and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed and then set aside.
- Cut the pork roast into ½ inch X 1 inch pieces of pork. Season well with kosher salt and freshly ground black pepper.
- Place a large skillet over medium high heat and add 1 tablespoon olive oil and the butter. Transfer half of the pork to the skillet and cook for about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to a slow cooker and repeat with remaining pork.
- Add all of the cooked pork and any bits and the blended vegetable mixture to the slow cooker. Pour all of the 505SW™ Flame Roasted Green Chile on the pork and cover with lid. Set slow cooker to high and cook for 4-5 hours or low for 8-10 hours.
- Serve warm with tortillas or use as sauce for enchiladas.
- If you’re looking to add more heat, add extra 505SW™️ Flame Roasted Green Chile as a garnish.