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Slow Cooker Green Chile Pork

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PREP TIME
30 min
COOKING TIME
495 min
TOTAL TIME
525 min
SERVINGS
12 servings
Dinner Mexican
Slow Cooker Green Chile Pork
Ingredients
  • 3 tablespoons oil, divided, or as needed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 teaspoons cumin, divided
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 2 pounds pork shoulder roast
  • 5 tablespoons cornstarch
  • 4 cups beef stock
  • 1 (16 ounce) jar green salsa (such as Herdez®)
  • 2 cups roasted Hatch green chile peppers, diced
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 2 white potatoes, diced
  • 4 medium tomatillos, husked and quartered
  • 1 bunch cilantro, chopped, divided
  • 1 jalapeno pepper
  • 1 Anaheim chile pepper, cored
  • 1 serrano chile pepper, cored, or more to taste
  • 1 teaspoon liquid smoke flavoring
  • 1/2 cup shredded Mexican cheese blend, or to taste
  • 6 tablespoons sour cream, or to taste
Instructions
1
Begin by coating the interior of a slow cooker with approximately 1 tablespoon of oil and activating Low mode.
2
Combine salt, black pepper, garlic powder, paprika, 1 teaspoon of cumin, onion powder, chili powder, and cayenne pepper in a bowl. Apply the spice mixture evenly to the surface of the pork, followed by a generous coating of cornstarch.
3
Heat the remaining oil in a heavy skillet over medium-high heat. Sear the pork on all sides until it reaches a dark, almost burnt appearance, approximately 5 minutes. Transfer the seared pork to the slow cooker.
4
Decrease heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up any browned residue from the bottom of the pan, about 5 minutes. Gently boil for an additional 3 to 4 minutes more. Strain the stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
5
Combine tomatillos, 1/2 the remaining cilantro, jalapeño pepper, Anaheim pepper, serrano pepper, 1 teaspoon of cumin, and liquid smoke in a blender. Blend on high power and add to the slow cooker.
6
Cover and cook on Low for 8 hours.
7
Remove the pork from the slow cooker and shred using two forks. Return the shredded meat to the slow cooker. Season with additional salt and pepper.
8
Serve the chili in bowls accompanied by Mexican cheese, sour cream, and the remaining cilantro.