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Slow Cooker Pork Green Chili
Slow Cooker Pork Green Chili
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Prep Time:
30 minutes
Cook Time:
495 minutes
Total Time:
525 minutes
Slow cooker pork infused with spicy Hatch green chile peppers; versatile as a standalone dish or a tasty topping for burritos, enchiladas, and eggs.
Ingredients:
  • 3 tablespoons oil, divided, or as needed
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin, divided
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 0.5 teaspoon cayenne pepper
  • 2 pounds pork shoulder roast
  • 5 tablespoons cornstarch
  • 4 cups beef stock
  • 1 (16 ounce) jar green salsa (such as Herdez®)
  • 2 cups roasted Hatch green chile peppers, diced
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 2 white potatoes, diced
  • 4 medium tomatillos, husked and quartered
  • 1 bunch cilantro, chopped, divided
  • 1 jalapeno pepper
  • 1 Anaheim chile pepper, cored
  • 1 serrano chile pepper, cored, or more to taste
  • 1 teaspoon liquid smoke flavoring
  • 0.5 cup shredded Mexican cheese blend, or to taste
  • 6 tablespoons sour cream, or to taste
Instructions:
  • Coat the inside of a slow cooker with a generous tablespoon of oil and set it to Low heat.
  • Combine salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper in a bowl. Massage the spice blend onto the pork, then sprinkle with cornstarch and press to ensure even coating.
  • In a hot heavy skillet, sear the pork on all sides in the remaining oil until almost blackened, around 5 minutes. Transfer the seared pork to the slow cooker.
  • Lower the heat to medium and add beef stock to the skillet. Whisk until it boils, about 5 minutes, while scraping up the flavorful browned bits. Let it gently boil for another 3 to 4 minutes. Strain the stock into the slow cooker and mix in salsa, Hatch chiles, diced tomatoes, and potatoes.
  • Blend together tomatillos, half of the cilantro, jalapeño pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke until smooth, then transfer to the slow cooker.
  • Slow cook on Low for 8 hours.
  • Shred the pork using two forks, and then place it back into the slow cooker. Season with extra salt and pepper to taste.
  • Garnish chili with Mexican cheese, sour cream, and the rest of the cilantro before serving.

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