Slow Cooker Pork Green Chili

Slow Cooker Pork Green Chili
  • PREP TIME
    30 mins
  • COOK TIME
    8 hrs 15 mins
  • TOTAL TIME
    8 hrs 45 mins
  • SERVING
    12 People
  • VIEWS
    15

Experience the vibrant flavors of the Southwest with this succulent slow cooker pork green chili. Infused with roasted Hatch chiles and a medley of spices, this dish is perfect on its own or as a versatile topping for your favorite Southwestern creations.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    52 mg
  • Fiber
    3 g
  • Protein
    15 g
  • Saturated Fat
    8 g
  • Sodium
    1374 mg
  • Sugar
    5 g
  • Fat
    21 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Lightly coat the inside of a slow cooker with about 1 tablespoon of oil and set it to Low. (Time: 2 minutes)

02

Step

In a bowl, thoroughly combine salt, black pepper, garlic powder, paprika, 1 teaspoon of cumin, onion powder, chili powder, and cayenne pepper. Generously rub this spice mixture all over the pork. Then, evenly coat the pork with cornstarch, patting it to ensure full coverage. (Time: 5 minutes)

03

Step

Heat the remaining oil in a heavy skillet over medium-high heat. Sear the pork on all sides until deeply browned, almost black, ensuring a rich, caramelized crust. (Time: 5 minutes)

04

Step

Transfer the seared pork to the slow cooker. (Time: 1 minute)

05

Step

Reduce the skillet heat to medium and pour in the beef stock. Whisk vigorously to deglaze the pan, scraping up all the flavorful browned bits. Bring to a gentle boil and simmer for 3 to 4 minutes. Strain the stock into the slow cooker, then add the green salsa, diced Hatch chiles, diced tomatoes, and potatoes. (Time: 10 minutes)

06

Step

In a blender, combine the tomatillos, half of the chopped cilantro, jalapeño pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke. Blend on high speed until smooth. Pour the mixture into the slow cooker. (Time: 5 minutes)

07

Step

Cover the slow cooker and cook on Low for 8 hours, allowing the flavors to meld and deepen. (Time: 8 hours)

08

Step

Carefully remove the pork from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and season with additional salt and pepper to taste. (Time: 10 minutes)

09

Step

Serve the chili in bowls, garnished with shredded Mexican cheese, sour cream, and the remaining fresh cilantro. (Time: 3 minutes)

For an even deeper flavor, consider searing the pork the day before and letting it sit in the refrigerator overnight.
Adjust the amount of serrano pepper to control the spiciness of the chili.
If you can't find Hatch chiles, substitute with other roasted green chiles or poblano peppers.
Serve with warm tortillas or cornbread for a complete meal.

Hildegard Davis

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 5 Ratings)
Total Reviews: (4)
  • Lafayette Franey

    I made this for a potluck, and it was a huge hit. Everyone raved about the depth of flavor.

  • Meaghan Heidenreich

    The instructions were clear and easy to follow, even for a beginner cook like me. I'll definitely be making this again!

  • Tyrell Anderson

    I added a can of black beans for extra heartiness, and it was delicious!

  • Martin Roberts

    This recipe is a game-changer! The pork was so tender and flavorful, and the chili had the perfect amount of heat.

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