Ingredients
12
12 servings
- •3 tablespoons oil, divided, or as needed
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •2 teaspoons cumin, divided
- •1 teaspoon onion powder
- •1 teaspoon chili powder
- •½ teaspoon cayenne pepper (Optional)
- •2 pounds pork shoulder roast
- •5 tablespoons cornstarch
- •4 cups beef stock
- •1 (16 ounce) jar green salsa (such as Herdez®)
- •2 cups roasted Hatch green chile peppers, diced
- •1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- •2 white potatoes, diced
- •4 medium tomatillos, husked and quartered
- •1 bunch cilantro, chopped, divided
- •1 jalapeno pepper (Optional)
- •1 Anaheim chile pepper, cored
- •1 serrano chile pepper, cored, or more to taste
- •1 teaspoon liquid smoke flavoring
- •½ cup shredded Mexican cheese blend, or to taste
- •6 tablespoons sour cream, or to taste
Instructions
- Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low.
- Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat to coat completely.
- Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
- Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
- Combine tomatillos, 1/2 the cilantro, jalapeño pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
- Cover and cook on Low for 8 hours.
- Remove pork from the slow cooker and shred using two forks. Return meat to slow cooker. Season with additional salt and pepper.
- Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.
Nutritional Facts
Per 12 servings
- Calories: 323
- Carbohydrate: 19g
- Fat: 21g
- Fiber: 3g
- Protein: 15g
- Sugar: 5g
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