Slow Cooker Tomatillo Pork Chile Verde

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5 from 3 reviews


  • 3 jalapeños, cut in half
  • 3 anaheim peppers, cut in half
  • 8 tomatillos, husked and cut in half
  • 12 tablespoons melted ghee
  • salt, to taste
  • 1/2 cup lime juice
  • 1/4 white onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 1/2 pound pork butt or shoulder (I used bone-in)
  • 2 teaspoon oregano
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon salt (the amount of salt will depending on the salt amount in the broth)
  • 2 cups bone broth


  1. Preheat oven to 450 degrees F.
  2. Line a baking sheet with foil. Cut jalapeños, anaheim peppers and tomatillos in half and place cut side down on the baking sheet. Use a brush to brush each pepper with a bit of ghee and then sprinkle with salt. Place in the oven to cook for 20-30 minutes, until charred on the outside. Let cool then run under cold water to help peel off and discard the skin and seeds.
  3. Place tomatillos, peppers, lime, onion and garlic cloves in a food processor and puree until smooth.
  4. Place a large cast iron skillet over medium heat. Once very hot, sprinkle the outside of the pork butt with a bit of salt then sear both sides, about 5-6 minutes per side. Put the pork butt in the crock pot then cover with the roasted pepper puree then sprinkle oregano, red pepper flakes, cumin, white pepper, and salt on top. Pour broth in the crockpot around the pork butt.
  5. Cook for 8 hours on low.
  6. Once cooked through, either shred the pork in the crockpot or remove the pork and shred with two forks, discarding the excess fat and bone then add pork back to the crockpot and mix to combine.
  7. Serve with lime wedges and cilantro on top!