Ingredients
Scale
For the Green Chile Sauce:
- 2 lbs tomatillos, husked and rinsed
- 1 medium yellow onion, peeled and quartered
- 4 cloves garlic, peeled and smashed
- 2-4 roasted Hatch green chiles, chopped (or 1 fresh jalapeño for less heat)
- ⅓ cup loosely packed fresh cilantro leaves
- 1 tsp kosher salt
For the Pork:
- 2 lbs pork sirloin roast or pork shoulder, cut into ½-inch by 1-inch cubes
- 2 tbsp extra-virgin olive oil
- 1 tbsp butter
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Roast the Vegetables: Preheat your oven to 450°F (230°C). Lightly spray a baking sheet with cooking spray. Arrange the husked tomatillos, quartered yellow onion, and smashed garlic cloves on the baking sheet. If using a fresh jalapeño instead of Hatch chiles, add it to the baking sheet as well.
- Roast: Roast the vegetables for 20 minutes, flipping them halfway through, until the tomatillos are lightly charred and the onion begins to soften and brown.
- Blend the Sauce: Carefully transfer the roasted vegetables (and any accumulated juices) from the baking sheet to a food processor or blender. Add the chopped roasted Hatch chiles (or roasted jalapeño) and fresh cilantro leaves. Blend until the mixture is almost smooth. Stir in 1 teaspoon of kosher salt. Set the salsa verde aside.
- Brown the Pork: Season the pork cubes generously with kosher salt and freshly ground black pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the pork cubes on all sides, about 4 minutes per side. This step adds depth of flavor. Transfer the browned pork and any pan drippings to your slow cooker.
- Combine and Cook: Pour the prepared salsa verde evenly over the browned pork in the slow cooker. Stir gently to combine.
- Slow Cook: Cover the slow cooker with its lid. Cook on the HIGH setting for 4 to 5 hours, or on the LOW setting for 8 to 10 hours, until the pork is fork-tender and easily shreds.
- Serve: Serve the Slow Cooker Pork Green Chili warm. It’s excellent with warm tortillas, over rice, as a filling for burritos, or as a topping for nachos.
Notes
- Hatch Chiles: For an authentic New Mexican flavor, using genuine Hatch chiles is highly recommended. These chiles are known for their unique smoky, earthy, and slightly spicy profile. If fresh or frozen Hatch chiles are unavailable, good quality canned diced green chiles can be used as a substitute, though the flavor will be milder.
- Pork Cut: Pork sirloin roast or pork shoulder (also known as pork butt) are ideal for this recipe due to their fat content, which renders down during slow cooking to create incredibly tender and flavorful meat.
- Gluten-Free & High Protein: This recipe is naturally gluten-free and packed with protein, making it a wholesome and satisfying meal option.
- Thickening the Chili: If you prefer a thicker chili, you can mash some of the cooked tomatillos and pork against the side of the slow cooker with a spoon or fork at the end of the cooking time. Alternatively, you can remove about a cup of the chili, blend it, and return it to the slow cooker.
- Freezing: Leftover Pork Green Chili freezes beautifully. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Enjoy this rich and flavorful Slow Cooker Pork Green Chili (Hatch Style)!
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free