There’s something magical about a meal that comes together with minimal effort and delivers maximum comfort. Slow Cooker Chile Verde paired with creamy mashed potatoes is the perfect example. This dish combines tender, flavorful pork simmered in a tangy and slightly spicy verde sauce with the ultimate comfort side, buttery mashed potatoes. The slow cooker does most of the work, leaving you with a hearty meal that’s sure to be a hit with family and friends.
Here’s how to make this warm and satisfying combination step by step.
Ingredients
For the Chile Verde:
- 2 pounds pork shoulder or pork butt, trimmed and cut into 2-inch chunks
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3-4 garlic cloves, minced
- 1 or 2 fresh jalapeños, seeded and chopped (adjust for desired heat)
- 1 (16-ounce) jar or can of salsa verde
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
For the Mashed Potatoes:
- 2 pounds russet or Yukon gold potatoes, peeled and cubed
- 4 tablespoons butter (unsalted)
- 1/3 cup whole milk (or more, as needed)
- 1/4 cup sour cream (optional, for extra creaminess)
- Salt and black pepper to taste
Step-by-Step Instructions
Step 1: Prepare the Chile Verde
- Heat olive oil in a skillet over medium-high heat. Season the pork chunks with salt and pepper, then sear them in the skillet until browned on all sides. This step enhances the flavor but can be skipped if you're in a hurry.
- Transfer the seared pork to your slow cooker.
- Using the same skillet, sauté the onion until translucent, about 3 minutes. Add the garlic and jalapeños, cooking for another minute. Pour this fragrant mixture over the pork in the slow cooker.
- Add the salsa verde, chicken broth, cumin, smoked paprika, and oregano to the slow cooker. Stir well to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until the pork is fall-apart tender.
- Before serving, stir in the fresh lime juice and taste to adjust seasoning. You can shred the pork with forks or leave it in chunks, depending on your preference.
Step 2: Make the Mashed Potatoes
- About 30 minutes before you're ready to eat, boil the peeled and cubed potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and transfer them to a large mixing bowl.
- Add butter, milk, and optional sour cream to the potatoes. Use a potato masher or hand mixer to mash until smooth and creamy, adding more milk if needed. Season generously with salt and pepper.
Step 3: Bring it All Together
- Plate the creamy mashed potatoes and ladle the tender, saucy Chile Verde on top.
- Garnish with chopped cilantro and a squeeze of lime for added brightness.
Tips for Serving and Customizing
- Switch up the protein: Not a fan of pork? Swap it for chicken thighs or beef chuck roast. Both are fantastic alternatives that cook beautifully in the slow cooker.
- Add more veggies: Toss in diced potatoes, bell peppers, or zucchini into the slow cooker for a one-pot meal.
- Heat it up or tone it down: Adjust the number of jalapeños to suit your spice tolerance or use a milder salsa verde.
- Topping ideas: Amp up the mashed potatoes with grated cheese, scallions, or roasted garlic for extra flavor.
This Slow Cooker Chile Verde and Mashed Potatoes recipe is the epitome of comfort made easy. It’s a hearty, crowd-pleasing dish you’ll turn to time and time again, especially on those days when you need a hands-off dinner. Gather your ingredients, fire up that slow cooker, and get ready to enjoy a delicious, homestyle meal that warms your soul.
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