From above, a shallow bowl of glossy green-sauced baby potatoes topped with fanned pink radish slices, avocado crescents, cilantro leaves, crumbled cheese, and lime wedges, with a swirl of crema and scattered pepitas for texture.

Slow Cooker Potato & Poblano Pipián Verde

Name: Slow Cooker Potato & Poblano Pipián Verde
Prep time: 20 min
Cook time: 270 min
Total time: 290 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb baby Yukon Gold or new potatoes halve if large; 9 oz tomatillos husked and rinsed; 1 medium poblano pepper seeded and sliced; 1 small white onion roughly chopped; 3 cloves garlic smashed; 1.4 oz pumpkin seeds (pepitas) toasted; 1 cup vegetable broth; 1 tbsp white miso; 1/2 tsp ground cumin; 1/2 tsp dried oregano, preferably Mexican oregano; 1/2 jalapeño chopped; 1 lime zested and juiced separately; 3 radishes very thinly sliced; 1 small avocado sliced; 0.7 oz cilantro leaves and tender stems separated; 1.4 oz queso fresco crumbled; 2 tbsp Mexican crema or sour cream; 1 tbsp olive oil; 1 tsp, plus more to taste kosher salt; 1/4 tsp black pepper; 1/2 tsp sugar

Tender potatoes in a vibrant, nutty green Mexican-inspired sauce.

Category Main Course

Prep 20 minutes

Cook 270 minutes

Style Mexican

Technique Slow Cooking

Diet Friendly Vegetarian

Daily recipe · May 27, 2026

A little about this dish

This slow-cooker dish leans into late-spring brightness instead of heavy, expected flavors: tender potatoes are simmered with poblano, tomatillos, pumpkin seeds, and a little white miso for a velvety green sauce that tastes deeply savory, fresh, and a little tangy. Finished with quick-pickled radishes, lime, and herbs, it feels layered and cozy at once—ideal for an in-between kind of day.

Ingredients (for 2)

Baby yukon gold or new potatoes — 1 lb — halve if large
Tomatillos — 9 oz — husked and rinsed
Poblano pepper — 1 medium — seeded and sliced
White onion — 1 small — roughly chopped
Garlic — 3 cloves — smashed
Pumpkin seeds (pepitas) — 1.4 oz — toasted
Vegetable broth — 1 cup
White miso — 1 tbsp
Ground cumin — 1/2 tsp
Dried oregano, preferably mexican oregano — 1/2 tsp
Jalapeño — 1/2 — chopped
Lime — 1 — zested and juiced separately
Radishes — 3 — very thinly sliced
Avocado — 1 small — sliced
Cilantro — 0.7 oz — leaves and tender stems separated
Queso fresco — 1.4 oz — crumbled
Mexican crema or sour cream — 2 tbsp
Olive oil — 1 tbsp
Kosher salt — 1 tsp, plus more to taste
Black pepper — 1/4 tsp
Sugar — 1/2 tsp

Preparation

Step 1 — 🌶️🍋🥣

Toss the sliced radishes with 1 tablespoon of the lime juice, the sugar, and a small pinch of kosher salt. Set aside to lightly pickle while the potatoes cook.
Step 2 — 🥬🧄⚡

Add the tomatillos, poblano, white onion, garlic, toasted pepitas, vegetable broth, white miso, cumin, oregano, jalapeño, lime zest, cilantro stems, 1/2 teaspoon kosher salt, and black pepper to a blender. Blend until very smooth.
Step 3 — 🥔🥣🔄

Put the potatoes in the slow cooker and pour the green sauce over them. Stir well so all the potatoes are coated.
Step 4 — 🐢🍲⏲️

Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the potatoes are tender but still hold their shape.
Step 5 — 🫒🍋👅

Gently stir in the olive oil. Taste and add more kosher salt or the remaining lime juice if needed.
Step 6 — 🥑🌿🧀

Spoon the potatoes and sauce into bowls. Top with avocado, pickled radishes, cilantro leaves, queso fresco, and Mexican crema or sour cream.
Step 7 — ✨🥄😋

Finish with extra pepitas if available and serve right away.

A final fox tip

For an even more dramatic finish, spoon the crema into a small zip bag, snip the corner, and pipe thin zigzags over the top before adding the herbs and radishes. If you want more protein, add 1 cup cooked white beans during the last 20 minutes of cooking. To make it vegan, skip the queso fresco and crema and finish with a little extra avocado and toasted pepitas.