Slow Cooker Pork Chile Verde

Name: Slow Cooker Pork Chile Verde
Total time: 465
Yield: 12
Ingredients: 1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces; salt to taste; 1 tablespoon ground black pepper; 3 tablespoons olive oil, divided, or more as needed; 1 large sweet onion, chopped; 1 large Anaheim chile pepper, chopped; 2 cloves garlic, chopped, or more to taste; 2 (15 ounce) cans chicken broth; 12 large whole Anaheim chile peppers; 1 (15 ounce) can green enchilada sauce; 0.75 cup chopped fresh cilantro; 1 tablespoon ground cumin; 1 tablespoon chili powder

Recipe by Squirrel Beebz from allrecipes.com

Dinner 8 Hr. 45 Mins.

Ingredients

12 servings

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1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
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salt to taste
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1 tablespoon ground black pepper
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3 tablespoons olive oil, divided, or more as needed
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1 large sweet onion, chopped
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1 large Anaheim chile pepper, chopped
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2 cloves garlic, chopped, or more to taste

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2 (15 ounce) cans chicken broth
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12 large whole Anaheim chile peppers
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1 (15 ounce) can green enchilada sauce
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0.75 cup chopped fresh cilantro
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1 tablespoon ground cumin
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1 tablespoon chili powder

Instructions

Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.