This is an easy recipe with minimal seasonings, which means the green chile flavor stands out. It helps to start with very good green chiles.
I used a medium-hot Big Jim for 2 cups and then added 1 cup of Dynamites. I made this batch for a friend who likes it hot hot hot. He described it as “kick-ass.” For more moderate heat, I suggest a combination of mild and medium hot or hot. For instance a Hatch Mild and Big Jim or Hatch Mild and Sandia.
Crockpot Green Chili
Prep time
Cook time
Total time
Easy, classic green chili with well-balanced flavors. Just brown the pork & veggies and dump everything in the slow cooker.
Author: Anita Edge
Recipe type: chili
Serves: 6-8
Ingredients
- 2 pounds pork shoulder or loin, trimmed, and cut into 1-inch cubes
- 2 cups chopped tomatillos (remove husts and rinse first)
- 5 garlic cloves, pressed
- 3 cups green chiles
- 1 small jalapeno, seeds and ribs removed, chopped
- 1 bunch cilantro leaves, cleaned and chopped
- 1½ cups chopped onion
- 1 tsp dried oregano
- 2½ cups chicken broth
- 1-2 Tbsp of honey (to taste)
- 1-2 pinches of ground cinnamon (to taste)
- salt to taste
- ground black pepper to taste
Instructions
- Season the pork with salt and pepper. Heat olive oil in a large skillet over medium high heat. Brown pork until all pink is gone, then add the onions, tomatillos, and garlic. Brown and stir another 5 minutes.
- Puree the green chiles in a blender along with 1 cup of the chicken stock, then pour into crockpot.
- Add pork mixture and remaining ingredients to crockpot and cook for 4 hours on low. Adjust salt, pepper, and chiles to taste and serve.
you need to check out the Pueblo Chili Festival sometime…
Hey, Bruce, I have checked it out. Major, giant festival. Quite a trek from Denver, but the Pueblo farms roast massive amounts of chile and garlic!
Anita, would you give a little more advice about the green chilis, please? Fresh, and if so, what variety? Canned, and if so, what brand? Roasted? Guessing if you used roasted, you would have said so; that might be an interesting choice. Also, does it matter which variety of onion to use? Thanks for your tips!
Note: I nearly always use fresh roasted green chiles that I’ve frozen in small freezer bags. Every chile season, I get about 5 bushels and freeze them. I pull out what I need when I’m ready to cook. You can also buy frozen diced green chiles in Costco or King Soopers, produced by Select New Mexico or Bueno Foods. All my recipes can be made with canned green chiles, frozen green chiles, or fresh roasted. They are always already roasted (except for jalapenos). Generally frozen green chiles have more green chile flavor than canned, but even canned is very good. Not everyone has access to the wide variety and the frozen chiles that we have in Colorado.
Thank you!
Looks yummy! You list garlic in the ingredients list, but I don’t see where you add it to the recipe. I would guess that you add it to the partially sautéed onions? Thanks.