Slow Cooker Pork Green Chili

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Description

This pork chili is made with hatch green chile peppers. It’s great by itself or as a topper to burritos, enchiladas, or eggs!

Ingredients

  • 3 tablespoons oil, divided, or as needed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 teaspoons cumin, divided
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper (Optional)
  • 2 pounds pork shoulder roast, or more to taste
  • 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 (Optional)
  • 1 Anaheim chile pepper, cored
  • 1 serrano chile pepper, cored, or more to taste
  • 1 teaspoon liquid smoke flavoring
  • ½ cup shredded Mexican cheese blend, or to taste
  • 6 tablespoons sour cream, or to taste

Instructions

  1. Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low.
  2. Mix salt
  3. black pepper
  4. garlic powder
  5. paprika
  6. 1 teaspoon cumin
  7. onion powder
  8. chili powder
  9. and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat to coat completely.
  10. Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in hot oil on all sides until almost black
  11. about 5 minutes. Transfer seared pork to the slow cooker.
  12. Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling
  13. scraping up browned bits
  14. about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa
  15. Hatch chiles
  16. diced tomatoes
  17. and potatoes.
  18. Combine tomatillos
  19. 1/2 the cilantro
  20. jalapeño pepper
  21. Anaheim pepper
  22. serrano pepper
  23. remaining cumin
  24. and liquid smoke in a blender. Blend on high power and add to slow cooker.
  25. Cover and cook on Low for 8 hours.
  26. Remove pork from the slow cooker and shred using two forks. Return meat to slow cooker. Season with additional salt and pepper.
  27. Serve chili in bowls with Mexican cheese
  28. sour cream
  29. and remaining cilantro.

Prep Time: 30 mins

Cook Time: 8 hrs 15 mins

Total Time: 8 hrs 45 mins

Servings: 12

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