Slow Cooker Colorado Green Chili
From a Chef's Kitchen
Slow Cooker Colorado Green Chili is a Southwestern favorite. Low and slow cooking is the perfect way to bring out the intense flavor!
- 2 pounds (12 to 16) Hatch green chiles or Anaheim chiles
- 3 pounds boneless pork butt roast (trimmed cut into 1-inch pieces )
- salt and freshly ground black pepper
- canola oil (as needed)
- 2 medium onions (finely chopped)
- 8 cloves garlic (chopped)
- 3 jalapeno chiles ( coarsely chopped)
- 1 can (15-ounce) diced tomatoes
- 2 tablespoons ground cumin
- 6 cups chicken broth
- 2 tablespoons corn starch
- lime wedges
- cilantro sprigs
- Preheat broiler. Line a large rimmed baking sheet with aluminum foil. Place chiles on the prepared baking sheet. Set 6 to 8 inches under the broiler. Broil until the chiles begin to blacken, approximately 15 to 18 minutes. Turn and broil another 5 to 8 minutes. Remove from the oven and cover securely with aluminum foil or another rimmed sheet pan.
- Meanwhile, heat a nonstick skillet over medium-high heat. Generously season the pork with salt and black pepper. Brown the pork cubes in the nonstick skillet, adding oil if needed then transfer to a slow-cooker.
- Add approximately 2 tablespoons oil to the nonstick skillet. Add the onion and cook 8 to 10 minutes or until the onion is beginning to soften. Add the garlic and cook briefly until fragrant (15 seconds). Transfer to the slow-cooker.
- After the chiles have cooled, remove the stems, seeds and as much skin as possible. Coarsely chop and add to the slow-cooker.
- Add the jalapenos, canned tomatoes, cumin and chicken broth to the slow-cooker. Cover and cook 4 hours on HIGH or 8 hours on LOW.
- Transfer 1/2 cup of the liquid from the chili to a small bowl. Add the corn starch and stir well. Transfer the combination back to the slow-cooker and let it simmer uncovered on HIGH for 5 to 10 minutes.
- Scoop the pork cubes out with a slotted spoon into a bowl and let cool to the touch for approximately 10 minutes. Using forks, shred the pork and place back in the slow-cooker to heat through.
- Serve with lime wedges, cilantro sprigs and tortillas.
View the recipe instructions at From a Chef's Kitchen