Slow Cooker Pork Chile Verde

Season the pork generously with salt and pepper. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Brown the pork pieces on all sides until golden, about 5 minutes per batch. Transfer the browned pork to the bottom of a slow cooker.

Add another tablespoon of olive oil to the same pan over medium-high heat. Sauté the chopped onion, Anaheim chile pepper, and garlic for approximately 5 minutes, adding more oil if needed to prevent sticking, until softened and fragrant. Transfer the mixture to the slow cooker, pouring it over the pork. Add the chicken broth.

Cover the slow cooker and cook on High for about 4 hours, or until the pork is incredibly tender and easily shredded with a fork.

Position an oven rack about 6 inches from the broiler element and preheat the broiler. Brush the whole Anaheim chile peppers lightly with the remaining olive oil and arrange them on a baking sheet.

Broil the chile peppers in the preheated oven for approximately 5 minutes per side, or until their skins are blistered and blackened. Remove the baking sheet from the oven and allow the peppers to cool slightly, about 5 minutes, until they are cool enough to handle.

Once cooled, remove the blackened skin, stems, and seeds from the roasted chile peppers. Roughly chop the pepper pulp and place it into the bowl of a food processor, along with the green enchilada sauce, chopped fresh cilantro, ground cumin, and chili powder. Puree the mixture until it is completely smooth. Refrigerate the pureed chile pepper mixture until ready to use.

Remove the cooked pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker. Pour the pureed chile pepper mixture over the shredded pork and stir well to combine everything thoroughly. Cook on Low for an additional 3 to 4 hours, allowing the flavors to meld together beautifully.