Slow Cooker Pork Green Chili Recipe

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Zoe Modified: January 11, 2022
Slow Cooker Pork Green Chili Recipe

How To Make Slow Cooker Pork Green Chili

This slow cooked green chili is a filling meal, loaded with tenderly seared pork, green chile, and potatoes, all simmered in a spicy tomato sauce.

Preparation: 30 minutes
Cooking: 8 hours 15 minutes
Total: 8 hours 45 minutes



  • 3tbspoil,divided, or as needed
  • 1tspsalt
  • 1tspground black pepper
  • 1tspgarlic powder
  • 1tsppaprika
  • 2tspcumin,divided
  • 1tsponion powder
  • 1tspchili powder
  • ½tspcayenne pepper
  • 2lbspork shoulder roast,or more to taste
  • 5tbspcornstarch
  • 4cupsbeef stock
  • 16ozgreen salsa,(1 jar), such as Herdez®
  • 2cupshatch green chile peppers,roasted, diced
  • 10oztomatoes and green chiles,(1 can), such as RO*TEL®, diced
  • 2white potatoes,diced
  • 4medium tomatillos,husked, quartered
  • 1bunchcilantro,chopped, divided
  • 1jalapeno pepper
  • 1anaheim chile pepper,cored
  • 1serrano chile pepper,cored, or more to taste
  • 1tspliquid smoke flavoring
  • ½cupMexican cheese blend,shredded, or to taste
  • 6tbspsour cream,or to taste


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

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

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

  4. Reduce the heat to medium and pour the beef stock into the skillet. Whisk for 5 minutes until boiling, scraping up browned bits.

  5. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.

  6. Combine the tomatillos, ½ the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to the slow cooker.

  7. Cover and cook on Low for 8 hours.

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

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


  • Calories: 298.55kcal
  • Fat: 16.58g
  • Saturated Fat: 5.41g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 7.07g
  • Polyunsaturated Fat: 2.60g
  • Carbohydrates: 19.76g
  • Fiber: 3.29g
  • Sugar: 6.48g
  • Protein: 19.00g
  • Cholesterol: 55.60mg
  • Sodium: 723.64mg
  • Calcium: 97.15mg
  • Potassium: 956.76mg
  • Iron: 2.57mg
  • Vitamin A: 95.95µg
  • Vitamin C: 109.78mg
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