Slow-Cooked Pork Chili Verde

Serves 4

• 3 lbs boneless pork shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups tomatillo salsa (store-bought or homemade)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 (4 oz) cans diced green chiles
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste

1) Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper, then sear in batches until golden brown. Transfer to a slow cooker.

2) Sauté the Aromatics: In the same skillet, reduce heat to medium and add the onion. Cook until softened, about 4 minutes. Stir in garlic and cook for 1 minute.

3) Build the Flavor: Pour the tomatillo salsa into the skillet, stirring to deglaze the pan. Add the diced tomatoes, green chiles, cumin, oregano, and smoked paprika. Mix well and bring to a simmer.

4) Combine and Cook: Pour the sauce over the pork in the slow cooker. Stir to coat the meat evenly. Cover and cook on Low for 6–7 hours, or until the pork is tender and easily shreds.

5) Serve: Stir the chili, taste, and adjust seasoning if needed. Serve warm with freshly chopped cilantro, lime wedges, and warm tortillas.

Pro Tip: For a creamier twist, stir in a dollop of sour cream or a handful of shredded Monterey Jack cheese just before serving.

No matter which way you run it, you’re in for a good time! Pair this zesty chili with our rich, crisp Estate Brut and a night playing of Kings Corner.