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Slow Cooker Colorado Green Chili is a Southwestern favorite.  Low and slow cooking is the perfect way to bring out the intense flavor!


Servings

8

Total time

300 minutes

Cuisines

Mexican

Courses

Dinner


Ingredients

  • 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
  • tortillas


Method

  1. 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.
  2. 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.
  3. 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.
  4. After the chiles have cooled, remove the stems, seeds and as much skin as possible.  Coarsely chop and add to the slow-cooker.
  5. 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.
  6. 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.
  7. 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.
  8. Serve with lime wedges, cilantro sprigs and tortillas.

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