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Slow Cooker Pork Green Chili

Slow Cooker Pork Green Chili

Cost $25, save $20

Source: Recommended by CookPal

  • 495 Min
  • 12 Servings
  • $25

INGREDIENTS

  • Spices and Seasonings

    • 🧂 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)

  • Meat

    • 2 pounds pork shoulder roast

  • Thickening Agent

    • 5 tablespoons cornstarch

  • Liquids

    • 4 cups beef stock
    • 1 teaspoon liquid smoke flavoring

  • Vegetables and Sauces

    • 1 (16 ounce) jar green salsa
    • 2 cups roasted Hatch green chile peppers, diced
    • 🍅 1 (10 ounce) can diced tomatoes and green chiles
    • 🥔 2 white potatoes, diced
    • 4 medium tomatillos, husked and quartered
    • 1 bunch cilantro, chopped, divided
    • 1 jalapeño pepper (Optional)
    • 1 Anaheim chile pepper, cored
    • 1 serrano chile pepper, cored, or more to taste

  • Dairy

    • ½ cup shredded Mexican cheese blend, or to taste
    • 6 tablespoons sour cream, or to taste

  • Other

    • 3 tablespoons oil, divided, or as needed

STEPS

1

Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low.

2

Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat to coat completely.

3

Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.

4

Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.

5

Combine tomatillos, 1/2 the cilantro, jalapeño pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.

6

Cover and cook on Low for 8 hours.

7

Remove pork from the slow cooker and shred using two forks. Return meat to slow cooker. Season with additional salt and pepper.

8

Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

NUTRIENTS

Per 1 serving

🔥

323

Calories

  • 15
    Protein
  • 19
    Carbs
  • 21
    Fats

💡 Serve with warm tortillas or over rice for a complete meal.Pre-roast the Hatch green chiles for an enhanced smoky flavor.Adjust the spice levels by adding or reducing the amount of cayenne or peppers.