Slow Cooker Colorado Green Chili

Recipe by 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!

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.

View the recipe instructions at From a Chef's Kitchen