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a bowl of green chili with garnishes
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5 from 16 votes

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.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Dinner
Cuisine: American
Servings: 8 servings
Calories: 333kcal
Author: Amy Nash

Ingredients

Chile

  • 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
  • 28 ounces whole fire roasted green chilies, drained, chopped or diced
  • ½ bunch cilantro chopped
  • 4 cups chicken broth
  • 1 jalapeno de-seeded, and chopped
  • 14.5 ounces 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 diced green chilies 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: 333kcal | Carbohydrates: 17g | Protein: 41g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1299mg | Potassium: 1172mg | Fiber: 4g | Sugar: 4g | Vitamin A: 591IU | Vitamin C: 57mg | Calcium: 97mg | Iron: 5mg