pork green chili

Your slow cooker does all the hard work for you in this pork green chili recipe. Hatch green chiles are the star of this soup, but jalapeños can be used too!

Slow Cooker Pork Green Chili

tomatillos (husked and rinsed)

onion

garlic (peeled and smashed)

roasted hatch chiles (or one fresh jalapeño, stemmed)

cilantro leaves

salt

pork sirloin roast

olive oil

butter

kosher salt and black pepper

Preheat the oven to 450 degrees F.

Spray a baking sheet with cooking spray and place the tomatillos, quartered onion and garlic cloves on the baking tray. If using a jalapeño, add it to the baking tray with the other vegetables.

Roast the vegetables for 20 minutes flipping the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.

Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed. Set aside or place in the refrigerator until .

Cut the pork roast into 1/2-inch by 1-inch pieces of pork. Season well with kosher salt and freshly ground black pepper.

Place a large skillet over medium high heat and add 1 tablespoon olive oil and the butter. Transfer half of the pork to the skillet and cook for about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to a slow cooker and repeat with remaining pork.

Add all of the cooked pork and any bits and juice to the slow cooker. Pour all of the salsa verde on the pork and cover with lid. Set slow cooker to high and cook for 4-5 hours or low for 8-10 hours.

Serve warm with tortillas or use as sauce for enchiladas.

Crock Pot Pork Green Chili is a soul-satisfying bowl of delicious chunks of tender pork in a slightly thickened sauce loaded with lots of green chilies, tomatillos, and spices.  A Colorado-inspired favorite that is just as good eaten out of a bowl like a stew as it is poured over burritos.

Crock Pot Pork Green Chili

pork shoulder,

flour

pepper

onion,

garlic,

tomatillos, husks removed, chopped

cilantro,

chicken broth

jalapeno, de-seeded, and chopped

tomatoes

chili powder

cumin

oregano

cornstarch

water

lime wedges

chopped green onions

sour cream

cheddar cheese, grated

tortilla chips or flour tortillas

Cut the pork shoulder into 1-inch cubes, trimming...

Cut the pork shoulder into 1-inch cubes, trimming any excess fat, then toss with the flour, salt, and pepper.  Heat 2 tablespoons of oil in a skillet and brown the pork on all sides, then transfer to a slow cooker.  You may need to work in batches and add a bit more oil until all of the pork is browned.  

In the same skillet, saute the onion, peppers,...

In the same skillet, saute the onion, peppers, garlic, adding a little more oil if the pan is dry, for 3 to 5 minutes.  Add 1/2 cup of broth and scrape up any fond (the browned bits on the bottom of the pan) and transfer everything to the slow cooker with the pork.

In a blender, combine 1/2 the chopped tomatillos...

In a blender, combine 1/2 the chopped tomatillos with 1/2 of the diced green chilies and the cilantro, then process until smooth. Add 1/2 cup of the chicken broth if necessary.

Pour the blended tomatillos into the crockpot and...

Pour the blended tomatillos into the crockpot and add all remaining ingredients except for the cornstarch and water. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours until the pork is tender.

At this point, you can serve as is,...

At this point, you can serve as is, or thicken by making a slurry with the cornstarch and water. Stir the slurry into the chili verde and cover again for 30 minutes, stirring occasionally, then serve in bowls garnished with lime wedges, cilantro leaves, green onions, sour cream, grated cheese, and tortilla chips or warm tortillas.

The BEST green chili recipe. Inspired by New Mexico and Colorado authentic green chili, this easy version uses healthy everyday ingredients.

Green Chili Recipe

poblano peppers (stemmed,

garlic

jalapeño peppers (seeds

olive oil (divided)

black pepper (divided)

pork

fine-grain cornmeal

fire-roasted diced tomatoes ((14.5 ounces))

jar prepared tomatillo (green) salsa ((16 ounces) about 1 1/2 cups)

chicken broth (divided)

cloves

white hominy, drained ((15 ounces))

avocado

fresh cilantro

Plain nonfat Greek yogurt (or sour cream)

Place

Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with foil or parchment paper and place the poblanos, garlic, jalapeño, and onion in the center. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Roast

Roast for 20 to 25 minutes, until the peppers and onions are golden brown and soft. Transfer to a cutting board and let cool. Peel the garlic, then further chop the vegetables into small pieces.

Sear

While the vegetables roast, heat a large dutch oven or similar sturdy-bottomed pot with a lid over medium heat. Once the pan is hot, add the remaining 2 tablespoons of oil. Then once the oil is hot but not yet smoking, add half of the pork and sprinkle with 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir and cook, disturbing the pork as little as possible, until the pork is lightly browned on all sides, about 4 minutes. It will not be cooked all the way through. Remove to a plate and set aside. Repeat with the second half of the pork, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return all of the pork to the pot.

Stir

Sprinkle in the cornmeal, then stir to coat. Stir in the diced tomatoes in their juices, tomatillo salsa, 3 cups chicken broth, oregano, cloves, and chopped roasted vegetables.

Simmer

Bring the chili to a simmer over medium-high heat, then reduce heat to medium-low, partially cover the pot, and simmer for 20 minutes, stirring occasionally.

Pulse

With a ladle or large spoon, scoop 2 cups of the chili from the pot and transfer to a blender. Be sure to scoop up some of the roasted vegetables and tomatoes, but be careful that you do not get any pork cubes. (I find it easiest to scoop up big ladlefuls, then use a fork to pick the pork cubes out and put them back into the pot, then transfer the ladle contents to the blender.) Hold down the blender lid with a folded kitchen towel. Pulse it a few times to get the soup moving, then increase the pulse time by a few seconds per pulse, until it purées easily. Purée the mixture until smooth, then pour it back into the pot.

Combine

Stir in the hominy. Continue to simmer partially covered, stirring occasionally, until the pork is very tender, about 15 minutes more. Give the chili one last big stir. If the chili is thicker than you would like, add the additional 1 cup of chicken broth a little at a time, until you reach your desired consistency. Enjoy hot, topped with avocado, cilantro, and/or Greek yogurt as desired.

https://content.jwplatform.com/videos/H61QJwIK.mp4

An easy take on an authentic pork green chili recipe made with ingredients you can find at any grocery store. Thick and comforting with incredible flavor.

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Slow Cooker Pork Green Chili

Crock Pot Pork Green Chili

Green Chili Recipe

Top 3 pork green chili recipes from across the web

The most viewed pork green chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Pork Green Chili

Crock Pot Pork Green Chili

Green Chili Recipe

The most viewed pork green chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine