Slow Cooker Pork Green Chili Recipe

Slow Cooker Pork Green Chili

4.6

(5)

4 Reviews

3 Photos

This slow cooker green chili pork is made with Hatch green chile peppers. It's great by itself or as a topper for burritos, enchiladas, or eggs!

Submitted by Christy Blaker

Updated on June 24, 2024

Prep Time:

30 mins

Cook Time:

8 hrs 15 mins

Total Time:

8 hrs 45 mins

Servings:

Jump to Nutrition Facts

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
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

Directions

Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low.
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.
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.
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.
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.
Cover and cook on Low for 8 hours.
Remove pork from the slow cooker and shred using two forks. Return meat to slow cooker. Season with additional salt and pepper.
Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

Cook’s Note

You can use a 2- to 3-pound pork roast, preferably shoulder.

If you can't find fresh or frozen Hatch chiles, buy a jar of Hatch Valley 505 Southwestern (just the plain green chiles) and use 2 cups of that. If you can't get tomatillos, use two jars of salsa verde instead of one. Choose the salsa in whatever heat level you like.

If you like a thicker stew, add 2 tablespoons more cornstarch to stock.

Nutrition Facts (per serving)

323	Calories
21g	Fat
19g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 323
% Daily Value *
Total Fat 21g	27%
Saturated Fat 8g	38%
Cholesterol 52mg	17%
Sodium 1374mg	60%
Total Carbohydrate 19g	7%
Dietary Fiber 3g	9%
Total Sugars 5g
Protein 15g	29%
Vitamin C 23mg	25%
Calcium 80mg	6%
Iron 2mg	13%
Potassium 498mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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