Slow Cooker Pork Chili Verde
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender slow-cooked pork shoulder in a vibrant green salsa and tomatillo broth, seasoned with cumin and oregano. This chili verde is rich with flavor and made entirely in a slow cooker.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4-5 pounds cubed boneless pork shoulder
- 1 tablespoon olive oil
- 1 (28-ounce) can tomatillos
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 1 (14-ounce) can green enchilada sauce
- 1 (16-ounce) jar salsa verde
- 1 (4-ounce) can diced green chilies
- ½ tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoon cornstarch
At a glance
PER SERVING · TIME 495M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8h
- Sodium
- 1789mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1288mg
- Calcium
- 66mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1789MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.