Chile Verde Slow Cooker
Cubed pork tenderloin simmers in chicken broth before finishing in a bright green salsa for a tender weeknight dinner.
Ingredients
- 1 1/2 pounds pork tenderloin cut into 1-inch cubes, 680 g
- 2 tablespoons vegetable oil 30 ml
- 3/4 teaspoon salt 4 g
- 1/2 teaspoon black pepper 1 g
- 1 clove garlic minced
- 1/2 cup chicken broth 120 ml
- 1 12-ounce jar salsa verde 340 g
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the cubed pork tenderloin to the skillet and cook for 4 to 5 minutes, turning occasionally, until browned on all sides.
- Transfer the browned pork to the slow cooker. Add the salt, black pepper, and minced garlic.
- Pour the chicken broth over the seasoned pork.
- Cover and cook on the High setting for 3 to 4 hours, until the pork reaches a safe internal temperature of 145°F (63°C) and is very tender.
- Carefully drain the excess liquid from the slow cooker.
- Pour the salsa verde over the pork and stir to coat the meat evenly.
- Cover and continue cooking on High for 1 more hour.
- Serve warm with your choice of sides.
Notes
Pork whole cuts must reach a safe internal temperature of 145°F (63°C) followed by a 3-minute rest. Slow cooking typically takes the meat well past this point to ensure tenderness.
Draining the liquid before adding the salsa prevents the final sauce from becoming too thin.
You can use mild or medium salsa verde depending on your heat preference.