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.
Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
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.
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.
Reduce the heat to medium and pour the beef stock into the skillet. Whisk for 5 minutes until boiling, scraping up browned bits.
Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
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.
Cover and cook on Low for 8 hours.
Remove pork from slow cooker and shred using 2 forks. Return the meat to the slow cooker. Season with additional salt and pepper.
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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