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


Recipe Summary

30 mins
8 hrs 15 mins
8 hrs 45 mins
12 servings


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


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

  • 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.


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; protein 14.6g; carbohydrates 19.1g; fat 21.1g; cholesterol 51.7mg; sodium 1373.9mg. Full Nutrition

Reviews (1)

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2 Ratings
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  • 4 star values: 2
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Rating: 4 stars
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