Slow Cooker Poblano and Tomatillo Shredded Pork and Quinoa
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
- ½ large onion quartered
- 2 cloves of garlic
- Juice of 1 lime
- Salt and pepper
For the rest of the dish
- 2 ½ pound (1134 g) bone-in pork butt or shoulder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 2-3 cups (473 ml) chicken broth
- ¾ cup (128 g) uncooked quinoa
Instructions
- Preheat oven to 450 °F (232 °C) 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.1 jalapeño, 3 poblano peppers, 6-8 tomatillos, 1-2 tablespoons olive oil
- Let cool for 10 minutes then add to a blender along with the onion, garlic, lime juice, salt and pepper.1/2 large onion, 2 cloves of garlic, Juice of 1 lime, Salt and pepper
- 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.
- 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.2 1/2 pound bone-in pork butt or shoulder, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, Salt and pepper, 2-3 cups chicken broth
- 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.3/4 cup uncooked quinoa
- Serve with crushed tortilla chips on top and avocados. Store leftovers in an airtight container in the refrigerator for up to one week.
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.
Nutrition
Serving: 1 Serving | Calories: 455 kcal | Carbohydrates: 12 g | Protein: 37 g | Fat: 27 g | Fiber: 3 g | Sugar: 1 g
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