Prep Time::30 mins
Cook Time:: 8 hrs 15 mins
Total Time:: 8 hrs 45 mins
Servings::12
Ingredients
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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
Directions
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.
Cook’s Note
You can use a 2- to 3-pound pork roast, preferably shoulder.
If you can't find fresh or frozen Hatch chiles, buy a jar of Hatch Valley 505 Southwestern (just the plain green chiles) and use 2 cups of that. If you can't get tomatillos, use two jars of salsa verde instead of one. Choose the salsa in whatever heat level you like.
If you like a thicker stew, add 2 tablespoons more cornstarch to stock.