This pork chili is made with hatch green chile peppers. It's great by itself or as a topper to burritos, enchiladas, or eggs!

Christy Blaker
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.

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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 in to coat completely.

  • Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.

  • 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.

  • Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.

  • Cover and cook on Low for 8 hours.

  • Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.

  • Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

Tips

Cook's Notes:

If you can't find fresh or frozen Hatch chiles, buy a jar of Hatch Valley 505 Southwestern(R) just the plain green chiles and use 2 cups of that. If you can't get tomatillos, use 2 jars salsa verde instead of 1.

Choose the salsa in whatever heat level you like.

If you like a thicker stew add 2 tablespoons more cornstarch to stock.

Nutrition Facts

323 calories; 21.1 g total fat; 52 mg cholesterol; 1374 mg sodium. 19.1 g carbohydrates; 14.6 g protein; Full Nutrition

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/10/2019
Absolutely enjoyed it! I did make a few small changes such as no corn/corn byproducts because of allergies and honestly who needs cheap fillers like that with all of the other good stuff in this recipe? Used smoked spices because I didn't have liquid smoke (I also blackened the smoked spices onto the pork roast when I browned it which was amazing.) All in all I look forward to making it again! My brother-from-another-mother won't give me his Abuela's secret recipie; but this was close enough that it curbed the cravings! Read More