Slow Cooker Pork Green Chili

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

• Preparation Time: 30 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 30 mins
• Calories: 323 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon chili powder
• 5 tablespoons cornstarch
• ½ teaspoon cayenne pepper (Optional)
• 4 cups beef stock
• 1 teaspoon liquid smoke flavoring
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 3 tablespoons oil, divided, or as needed
• ½ cup shredded Mexican cheese blend, or to taste
• 2 teaspoons cumin, divided
• 2 pounds pork shoulder roast, or more to taste
• 1 (16 ounce) jar green salsa (such as Herdez®)
• 2 cups roasted Hatch green chile peppers, diced
• 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
• 6 tablespoons sour cream, or to taste

Recipe Instructions

Step 1

Cover and cook on Low for 8 hours.

Step 2

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

Step 3

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 in to coat completely.

Step 4

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

Step 5

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.

Step 6

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

Step 7

Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.

Step 8

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