Menu

Slow Cooker Poblano and Tomatillo Shredded Pork and Quinoa

SHARE THIS POST:

A low-effort weeknight meal with lots of flavor! Slow cooker poblano and tomatillo shredded pork and quinoa is a dish your family will love! The leftovers taste even better after the flavors meld even more! This can even be made in your pressure cooker!

What a weekend. It was our last weekend to fully get our house ready to go on the market. We go on the market on Tuesday and we are hoping for the best! We are priced aggressively so we’re hoping we get an offer quickly. I turn 30 next week so that would be a great birthday present ;)

In other news, drywall goes up on our new house on Thursday so that means 10 days from Thursday, we will be able to walk in our house and get a real feel for the space! Gah! I’ve been updating the home section of my site if you’ve missed any.

A low-effort weeknight meal with lots of flavor! Slow cooker poblano and tomatillo shredded pork and quinoa is a dish your family will love! The leftovers taste even better after the flavors meld even more! This can even be made in your pressure cooker!

When I first made this Slow Cooker Poblano and Tomatillo Shredded Pork and Quinoa, I subsequently made it three more times because it was SO good and SO easy to make. It also makes a lot which was perfect for us. (If you’re curious why the servings aren’t *always* for two, please see the FAQ’s.)

I love using large roasts and putting it in the slow cooker because it yields the most tender, fall off the bone results. After a long day at work, I just want to come home to a low-effort meal and this slow cooker poblano and tomatillo shredded pork and quinoa is it! You shred the meat then you add the quinoa (or whatever grain) to the slow cooker and cook for an additional 30 minutes and dinner is served!

A low-effort weeknight meal with lots of flavor! Slow cooker poblano and tomatillo shredded pork and quinoa is a dish your family will love! The leftovers taste even better after the flavors meld even more! This can even be made in your pressure cooker!

Topping this dish with crushed tortilla chips and avocados is A NECESSITY. So dramatic but it really does round out the flavors. The tortillas chips give that extra texture and saltiness and the avocados make everything so creamy! I’m so obsessed with this dish. Makes me want to make it again.

A low-effort weeknight meal with lots of flavor! Slow cooker poblano and tomatillo shredded pork and quinoa is a dish your family will love! The leftovers taste even better after the flavors meld even more! This can even be made in your pressure cooker!

If you have an Instant Pot – I bet you would have dinner on the table in 30 minutes. I usually make the sauce the night before and then pour it into the slow cooker with the roast the morning of. The same goes with the Instant Pot. I haven’t tested this myself but I can’t imagine this roast tasting bad while it’s basking in the delicious poblano and tomatillo sauce.

A low-effort weeknight meal with lots of flavor! Slow cooker poblano and tomatillo shredded pork and quinoa is a dish your family will love! The leftovers taste even better after the flavors meld even more! This can even be made in your pressure cooker!

Seriously needs to be on your dinner menu this week.

Print
Slow Cooker Poblano and Tomatillo Shredded Pork and Quinoa
Prep Time
30 mins
Cook Time
8 hr
Total Time
8 hr 30 mins
 

This slow cooker poblano and tomatillo shredded pork and quinoa is a low-effort, easy weeknight meal that makes for great leftovers and is full of flavor!

Servings: 6
Ingredients
For the sauce
  • 1 jalapeño, halved and de-seeded
  • 3 poblano peppers, halved and de-seeded
  • 6-8 tomatillos, husked and halved
  • 1-2 tablespoons olive oil
  • 1/2 large onion, quartered
  • 2 cloves of garlic
  • Juice of 1 lime
  • Salt and pepper
For the rest of the dish
  • 2 1/2 pound bone-in pork butt or shoulder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 2-3 cups chicken broth
  • 3/4 cup uncooked quinoa
Instructions
  1. Preheat oven to 450 degrees Fahrenheit and line a rimmed baking sheet with foil. Place jalapeño, poblanos and tomatillos on the baking sheet and drizzle with olive oil. Roast 20-30 minutes, or until outside is charred.

  2. Let cool for 10 minutes then add to a blender along with the onion, garlic, lime juice, salt and pepper.

  3. Blend until smooth then pour into large jar or container (if not using immediately) and place in the refrigerator*. If using immediately, keep in blender jar and set aside.

  4. Place roast into slow cooker then add oregano, cumin, salt, pepper, and chicken broth. Pour blended sauce all over top and cook on low for 8 hours.

  5. After 8 hours, remove meat and bone from the slow cooker and shred on a cutting board. Add back into the slow cooker along with the quinoa and cook for an additional 30 minutes, or until quinoa (or grain of choice) is cooked through.

  6. Serve with crushed tortilla chips on top and avocados. Store leftovers in an airtight container in the refrigerator for up to one week.

Recipe Notes

If you are keeping the sauce in the refrigerator, be aware that the sauce will firm up and seem like it has congealed into a gel-like liquid. This is normal. Just break it up as much as you can and pour it on top of the pork. The warmth from cooking will break it up and you stir to mix everything at the end anyway.

This can be made in the Instant Pot pressure cooker. I would do everything the same (pour everything into the pressure cooker) but cook on high pressure for 30 minutes, or until meat is falling off the bone.

There are affiliate links within this post.

SHARE THIS POST:

Posted on January 23, 2017

Leave a Comment

Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published. Required fields are marked *

  1. Heather Christo
    01/23/2017 at 10:30 am

    OMG!! this looks delicious and so exciting about your house! I can’t wait to see the house finished!

  2. Kevin @ Closet Cooking
    01/23/2017 at 12:29 pm

    Now this is my kind of pork and quinoa! Yum!

  3. Elizabeth Tarlow
    01/23/2017 at 3:03 pm

    This looks & sounds so delicious! Thanks for sharing :) Do you peel the “char” off the roasted veggies before adding to the blender?

    • Julie
      01/23/2017 at 4:37 pm

      Nope, I don’t! You can if you want but mine weren’t ever really super charred to have to do that. If you have a lot of char, then you could but I think it adds great flavor :)

  4. Maria
    01/23/2017 at 7:58 pm

    I love using poblano peppers!

  5. Sommer @aspicyperspective
    01/25/2017 at 10:52 am

    Now this is my kind of dish!! Savory goodness!

  6. Kankana
    01/26/2017 at 3:19 pm

    Perfect hearty meal and I love the addition of tomatillo. And congrats on the house :)

    • Julie
      01/27/2017 at 7:36 am

      Thank you!

  7. Gaby Dalkin
    01/26/2017 at 8:20 pm

    Can’t think of a better weeknight dish!

  8. 2pots2cook
    01/27/2017 at 3:13 am

    Love the ingredients and the idea ! Thank you and have a nice day !

  9. CM
    09/14/2017 at 3:02 pm

    I love these flavors, but I don’t eat pork. Do you think I could make this with chicken instead?

    • Julie
      09/15/2017 at 8:38 am

      Definitely!

Back to Top