Slow Cooker Pork Green Chili recipe
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- 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 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 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
Nutrition Info
- 323.3 caloriescarbohydrate: 19.1 gcholesterol: 51.7 mgfat: 21.1 gfiber: 2.6 gprotein: 14.6 gsaturatedFat: 7.6 gservingSize: -sodium: 1373.9 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Pork Green Chili
Directions
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Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
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.
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.
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, jalapeno 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 slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.