Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"I buy chiles in season when they're cheap, then roast and freeze them so I can make this year-round."Angela Maddox, 36, Scottsdale, Ariz.

Recipe by MyRecipes April 2014


Credit: Kate Sears; Styling: P.J. Mehaffey

Recipe Summary

10 mins
7 hrs
7 hrs 10 mins
Serves: 8


Ingredient Checklist


Instructions Checklist
  • Place a rack 4 inches from heat source and preheat broiler to high. Place chiles in a single layer on a baking sheet. Broil until skin is blackened, 6 to 7 minutes, turning occasionally. Place in a large bowl; seal with plastic wrap. Let stand until skin has softened, about 7 minutes. Peel, seed and roughly chop chiles. Use immediately or refrigerate overnight in a ziplock bag.

  • Season pork with salt and pepper. Place in a slow cooker. Add chiles, enchilada sauce and tomatillos; turn to coat.

  • Cover and cook on low until meat is fork-tender, 6 to 7 hours. Remove pork to a baking dish and shred with two forks. Tilt slow cooker and spoon off some fat. Place pork back in slow cooker, cover and rewarm on high heat. Season with salt and pepper; serve with tortillas, if desired.

Nutrition Facts

424 calories; fat 20g; saturated fat 6g; protein 46g; carbohydrates 14g; fiber 2g; cholesterol 154mg; sodium 963mg.