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
Cuisine: Mexican
Ingredients: 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

Category Main Course

Prep 20 minutes

Cook 270 minutes

Style Mexican

Technique Slow Cooking

Diet Friendly Vegetarian

Daily Recipe: May 27, 2026

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.

Additional

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.