Chile Verde Pork

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  Pork Loin(1814g)

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  2 teaspoons kosher salt
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  Canola oil(15g)
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  Low Sodium Chicken Broth(120g)
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  Carrots
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  Yellow Onion
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  Garlic(180g)
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  Chili powder(15g)
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  Cumin, Ground(15g)
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  Oregano, Dried(5g)
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  Salsa Verde, Prepared, Store-Bought(454g)
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  Green Chiles, Canned, Diced
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  Green Chiles, Canned, Diced
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  Tortilla, Corn, 6-Inch
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  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Onion, Pickled
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  Cilantro, Fresh
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  Avocado
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  Cheese, Feta, Crumbled
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  Radishes
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  Lime

Instructions

1. 1Trim the excess fat from the pork and cut the pork into 1-inch chunks. Season all over with kosher salt.
2. 2Heat the oil in a large, deep skillet or Dutch oven over medium high. Add half of the pork and cook until the pork is browned on all sides, about 4 to 5 minutes (it does not need to cook all the way through). Transfer to a 6-quart or larger slow cooker. Repeat with the second half of the pork.
3. 3Pour in the chicken broth and with a wooden spoon or sturdy spatula, scrape any browned bits off of the bottom of the pan. Let most of the liquid cook off, then add the carrots and onions. Saute until the vegetables begin to brown, about 4 minutes.
4. 4Stir in the garlic, chili powder, cumin, and oregano. Cook just until very fragrant, about 30 seconds. Add to the slow cooker with the pork.
5. 5To the slow cooker, add the salsa verde, enchilada sauce, and green chiles. Stir to combine.
6. 6Cover and cook on low for 3 to 4 hours, until the pork is tender and cooked through (pork loin is leaner than pork shoulder, so it cooks much more quickly than other slow cooker pork recipes).
7. 7Stir the ingredients together to recombine, then taste and adjust seasoning as desired. Ladle into bowls and serve hot with warm tortillas and toppings of choice.