Tomatillo Pork Verde Recipe

This page may contain affiliate links. Learn More.

You can cook pork roast one and make multiple different flavorful meals. Try this mind-blowing crock pot tomatillo pork verde recipe. 

Roasting a big pork roast in the crock pot will help you serve a ton of meals with one protein. You can freeze half of it and use the other half to make several recipes throughout the week. Then in a few weeks or months, do it again with the frozen half.

Roasting one pork roast and making multiple meals saves you a ton of time making easy dinner recipes AND the meat is very inexpensive. 

(I’m going to get myself this super fun slow cooker soon!)
Or here’s another super cool nerdy slow cooker
 

What are tomatillos?

Tomatillos are in the tomato family and look kind of similar inside, but they have a funny little husk on the outside and they are far more bitter than tomatoes. They taste best cooked. They grow on a plant similar to a tomato plant. They are harder than tomatoes and a little crunchy when raw.

Tomatillos are also called husk tomatoes. Whatever you call them, roasting them is the tastiest way to prepare them. Check out this tomatillo salsa verde for another tasty tomatillo treat. 

Roasting tomatillos

The very best way to enjoy tomatillos is roasted. You can put them on a sheet tray and roast them in the oven with some olive oil, salt and pepper. For more details, you can check out this roasted tomato recipe and do it just like that. Then you can blend it into sauce or leave them whole for your recipe. 

Storing tomatillos

When you store tomatillos raw, leave the husks on until you’re ready to use them. It will keep them fresh longer. They will last on the counter for a day or two or wrapped in plastic in the fridge for about a week.

If you roast your tomatillos, you can store them in ziplock bags in the freezer for several months. I like to harvest them all, roast them all, and then portion them out into sizes that I will use in recipes. 

Pork Verde crock pot

This recipe was adapted from a recipe for pork Verde soup given to me by my mother. I left out the liquids so I could make this meat into tacos and so much more. 

Garnish it with fresh tomatoes, avocados, cotija cheese, sour cream, Mexican crema (pictured), diced onions, or whatever you love.