Pork Green Chili Recipe (Crock Pot)
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5.0
96 reviews
Excellent
Pork Green Chili Recipe (Crock Pot)
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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!
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Ingredients
Chile
- 3-4 pounds of boneless pork shoulder cut into 1-inch cubes
- 4 tablespoons all-purpose flour
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive 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 of cilantro chopped
- 4 cups chicken broth
- 1 Jalapeño 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 (optional)
- Lime wedges
- cilantro leaves
- chopped green onions
- sour cream
- sharp cheddar cheese grated
- tortilla chips or flour tortillas
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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, sauté the onion and 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 pot). 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.
- Storage:
- Store: Store green chili in an airtight container in the refrigerator for up to 4 days.
- Freeze: When the chili has completely cooled, store it in freezer-safe containers or portion it into Ziploc bags in the freezer for up to 3 months. Just thaw it in the fridge overnight and heat it up again the next day.
Nutrition Information
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Calories
333kcal
(17%)
Carbohydrates
17g
(6%)
Protein
41g
(82%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
1299mg
(54%)
Potassium
1172mg
(33%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
591IU
(12%)
Vitamin C
57mg
(63%)
Calcium
97mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 41g | 82% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 1299mg | 54% |
| Potassium | 1172mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 57mg | 63% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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