Slow Cooker Pork Green Chili
Ingreadient
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3 tablespoons oil, divided, or as needed
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 teaspoon garlic powder
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1 teaspoon paprika
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2 teaspoons cumin, divided
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1 teaspoon onion powder
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1 teaspoon chili powder
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½ teaspoon cayenne pepper (Optional)
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2 pounds pork shoulder roast
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5 tablespoons cornstarch
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4 cups beef stock
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1 (16 ounce) jar green salsa (such as Herdez®)
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2 cups roasted Hatch green chile peppers, diced
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1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
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2 white potatoes, diced
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4 medium tomatillos, husked and quartered
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1 bunch cilantro, chopped, divided
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1 jalapeno pepper (Optional)
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1 Anaheim chile pepper, cored
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1 serrano chile pepper, cored, or more to taste
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1 teaspoon liquid smoke flavoring
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½ cup shredded Mexican cheese blend, or to taste
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6 tablespoons sour cream, or to taste
Direction
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Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low.
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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.
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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.
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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.
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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.
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Cover and cook on Low for 8 hours.
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Remove pork from the slow cooker and shred using two forks. Return meat to slow cooker. Season with additional salt and pepper.
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Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.
