Chile Verde has been one of my favorite Mexican dishes for as long as I can remember. I always thought it would be a more involved recipe, but surprisingly it’s not! After simmering in the slow cooker all day, your house will smell delicious and you will have a healthy and hearty meal ready to serve. I hope you enjoy this as much as my family and I did! <center>``Quick tip: Pork shoulder can also be used instead of pork roast- I think it’s more flavorful but it is fattier.`` ####Slow Cooker Chile Verde Prep time: 15 minutes | Cook time: 6-8 hours | Serves 4-6 </center> ####<b>Ingredients:</b><br> 2 pounds pork roast, boneless and cubed<br> 3 cloves garlic, minced<br> 2 Anaheim chilies, seeds and ribs removed and chopped<br> 1-2 jalapeños, diced (depending on how hot you want it)<br> 1 poblano pepper, seeds and ribs removed and chopped<br> 1 onion, chopped<br> 3 (4 oz.) cans diced green chiles<br> 2 cups chicken stock<br> 1 (8 oz.) can diced tomatoes<br> 2 teaspoons fresh oregano<br> 1 teaspoon salt<br> 1 teaspoon freshly ground pepper<br> ½ teaspoon cumin<br> ½ teaspoon paprika<br> Optional for serving: Limes, cilantro, shredded cabbage, avocado, beans, sour cream, shredded cheese. ####<b>Directions:</b><br> 1.) Combine all ingredients in the slow cooker and cook on Low for 6 to 8 hours. Shred meat and serve with any optional toppings, if desired.