Crock Pot Pork Green Chili
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.
Servings: 8 servings
Calories: 303kcal
Ingredients
- 3-4 pounds boneless pork shoulder, cut into 1-inch cubes
- 4 Tablespoons flour
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 Tablespoons oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound tomatillos, husks removed, chopped
- 4 (7 ounce) cans whole fire roasted green chilies, drained, chopped or diced
- ½ bunch cilantro, chopped
- 4 cups chicken broth
- 1 jalapeno, de-seeded, and chopped
- 1 (14.5-ounce) can diced tomatoes
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 teaspoon oregano
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
Garnish with
- lime wedges
- cilantro leaves
- chopped green onions
- sour cream
- sharp cheddar cheese, grated
- tortilla chips or flour tortillas
Instructions
- 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, garlic, adding a little more oil if the pan is dry, for 3 to 5 minutes. Add ½ 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 ½ the chopped tomatillos with ½ of the green peppers and the cilantro, then process until smooth. Add ½ cup of the chicken broth if necessary.
- 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, 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.
Notes
Adapted from A Beautiful Plate.
Nutrition
Calories: 303kcal | Carbohydrates: 10g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 102mg | Sodium: 833mg | Potassium: 947mg | Fiber: 2g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 18.6mg | Calcium: 43mg | Iron: 3.1mg