Pork Green Chili Recipe (Crock Pot)
User Reviews
5
Pork Green Chili Recipe (Crock Pot)
Description
This Crock Pot Pork Green Chili recipe starts with pork shoulder cut into cubes and tossed with flour, salt, and pepper before browning to build flavor. The browned pork is slowly cooked with sautéed onions, garlic, tomatillos, green chilies, chicken broth, diced tomatoes, and spices such as chili powder, cumin, and oregano. The tomatillos and chilies are partially pureed to create a slightly thick base while still providing texture.
The slow cooker method allows the pork to become tender over several hours. Before serving, the chili can be thickened by adding a cornstarch slurry. Garnishes like lime wedges, cilantro, green onions, sour cream, and shredded cheddar cheese provide contrast and creaminess. This chili pairs well with tortilla chips or warm flour tortillas.
Perfect for meal prep, the chili can be refrigerated up to four days or frozen up to three months. Reheating gently preserves moisture and flavor for leftovers.
Ingredients
Chile
- 3-4 pounds pork shoulder cut into 1-inch cubes, boneless
- 4 tablespoons all-purpose flour
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 onion chopped, medium
- 4 cloves garlic minced
- 1 pound tomatillo chopped, husks removed
- 28 ounces green chili drained (chopped or diced, whole fire-roasted
- ½ cilantro chopped, bunch
- 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 water cold
Garnish (optional)
- lime wedges
- cilantro leaves
- green onion chopped
- sour cream
- cheddar cheese sharp grated
- tortilla chips or flour tortillas
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
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze portions in freezer-safe containers or bags for up to 3 months; thaw overnight in the refrigerator before reheating.
- Sauté aromatics in the same skillet after browning pork to preserve flavor.
- Thicken chili at the end with a cornstarch slurry for desired consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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