Slow Cooker Pork Green Chili


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!

Prep Time:
30 mins
Cook Time:
8 hrs 15 mins
Total Time:
8 hrs 45 mins


  • 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

  • ½ teaspoon cayenne pepper (Optional)

  • 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 (Optional)

  • 1 Anaheim chile pepper, cored

  • 1 serrano chile pepper, cored, or more to taste

  • 1 teaspoon liquid smoke flavoring

  • ½ cup shredded Mexican cheese blend, or to taste

  • 6 tablespoons sour cream, or to taste


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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Cover and cook on Low for 8 hours.

  7. Remove pork from the slow cooker and shred using two forks. Return meat to slow cooker. Season with additional salt and pepper.

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


You can use a 2- to 3-pound pork roast, preferably shoulder.

If you can't find fresh or frozen Hatch chiles, buy a jar of Hatch Valley 505 Southwestern (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 (per serving)

323 Calories
21g Fat
19g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 323
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 38%
Cholesterol 52mg 17%
Sodium 1374mg 60%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 15g
Vitamin C 23mg 113%
Calcium 80mg 6%
Iron 2mg 13%
Potassium 498mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love