This slow cooker green chili pork is made with Hatch green chile peppers. It's great by itself or as a topper for burritos, enchiladas, or eggs!
Ingredients
- oil: 3 Tbsp (divided, or as needed)
- salt: 1 tsp
- ground black pepper: 1 tsp
- garlic powder: 1 tsp
- paprika: 1 tsp
- cumin: 2 tsp (divided)
- onion powder: 1 tsp
- chili powder: 1 tsp
- cayenne pepper: 0.5 tsp (optional)
- pork shoulder roast: 2 pound
- cornstarch: 5 Tbsp
- beef stock: 4 cups
- green salsa (such as Herdez®): 1 jar (16 ounce jar)
- roasted Hatch green Chili peppers: 2 cups (diced)
- tomatoes and green Chilis (such as RO*TEL®): 1 can (10 ounce can, diced)
- white potatoes: 2 piece (diced)
- medium tomatillos, husked and quartered: 4 piece
- bunch cilantro: 1 piece (chopped, divided)
- jalapeño pepper: 1 piece (optional)
- Anaheim Chili pepper, cored: 1 piece
- serrano Chili pepper, cored: 1 piece (to taste)
- liquid smoke flavoring: 1 tsp
- Mexican cheese blend: 0.5 cup (to taste, shredded)
- sour cream: 6 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low.
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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 to coat completely.
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Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
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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.
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Combine tomatillos, 1/2 the cilantro, jalapeño pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
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Cover and cook on Low for 8 hours.
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Remove pork from the slow cooker and shred using two forks. Return meat to slow cooker. Season with additional salt and pepper.
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Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.
