A flavorful and easy-to-make pork chile verde recipe using a slow cooker.
Prepare the ingredients by chopping the onion, peeling the garlic, and halving the tomatillos.
Chopping the ingredients uniformly ensures even cooking.
Place the pork shoulder in the slow cooker and season with lemon pepper, oregano, and cumin.
Ensure the pork is evenly coated with the seasonings for balanced flavor.
Add the chopped onion, garlic, tomatillos, and green chilies to the slow cooker.
Layer the vegetables around the pork for even cooking.
Cover and cook on high for 5-6 hours or until the pork is tender.
Avoid opening the lid during cooking to maintain the temperature.
Once cooked, remove the pork and shred it using two forks.
Shredding the pork while it's warm makes the process easier.
Blend the cooked vegetables and juices into a smooth sauce using a blender.
Blend in batches if needed to avoid overfilling the blender.
Return the shredded pork and sauce to the slow cooker and mix well.
Let the pork absorb the sauce for a few minutes before serving.
Serve the chile verde with your choice of toppings such as avocado or sour cream.
Garnish with fresh cilantro for added flavor and presentation.
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