In the middle of winter there are few more welcome & comforting meals than a steaming bowl of chili. And although recipes abound for Slow Cooker Green Chili Pork, this is my version which is pretty damn good for a cozy night in, a game day get together or freeze it to have on hand for those days when you’re pressed for time or just can’t be bothered. We all have those days.Jump to Recipe
Make your own salsa verde as I did or if that seems like a stretch, there’s no judgement if you buy a jar. Herdez‘s is decent. I had a bag of tomatillos lurking in the fridge & I needed to use them to free up space & stop them turning into a science project. I think charing the tomatillos, jalapenos & onions gives a rich, somewhat smoky flavor to the chili, something you won’t have with store-bought salsa but there’s smoked paprika in the recipe & that will add a smokiness. If you’re wanting to have this simmering away when you get home from work, then prep all the ingredients – brown the pork, make the salas, & saute the onions the night before. In the morning you can just throw everything into the slow cooker, turn it on & you’re good to go.
Slow Cooker Mexican Beef Pot Roast is another warming, wintery recipe – add the pulled beef to tacos or enchiladas. There’s a certain smug satisfaction that comes with knowing dinner is done or almost when you get home or as you’re going about your busy day for those of us who work from home. Top Slow Cooker Green Chili Pork with whatever takes your fancy. Serve it with warm tortillas, cornbread or homemade flat bread to sop up the sauce. Washed down with an ice cold beer or two. Chat to you soon, Lovoni xo
SLOW COOKER GREEN CHILI PORK & BEANS
- slow cooker
- cast iron or heavy-based frying pan
- 1 lb tomatillos, outer leaves removed
- 1 medium onion, peeled & cut into wedges
- 2 medium jalapenos, stalks removed
- 4 garlic cloves, unpeeled
- 3/4 cup coarsely chopped cilantro leaves & stems
- 1/4 cup lime juice
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 teaspoons coarsely ground black pepper
FOR THE PORK
- 5 lbs pork shoulder (butt), trimmed of excess fat & cubed (5.5 lbs before trimming of fat)
- 2 tablespoons olive oil
- a good pinch of salt & coarsely ground pepper
- 1 large white onion, chopped
- 4 garlic cloves, minced
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2/3 cup chicken broth
- 2 x 15 oz cans cannellini beans, rinsed & drained
- Chopped cilantro, cilantro sprigs, lime wedges, crispy fried onions, charred jalapeno slices & warm tortillas, to serve
To make the salsa:
- Heat a large, heavy-based, pan over high heat. Place tomatillos, onion & jalapenos into the dry pan (no oil); cook on all sides, turning, until there’s some charring, adding the garlic in the last 5 minutes. Place everything from the pan into a food processor or an efficient blender (no need to wash the pan as you use it again for the pork). Add the cilantro, juice, sugar, salt & pepper to the tomatillo mixture; blitz until finely chopped. Makes about 2 cups.
For the pork:
- Heat the same pan you used to make the salsa over high heat. Toss the pork with the olive oil, salt & pepper – I just do this on the cutting board I used to chop the pork. Cook the pork in 2 or 3 batches until brown all over. Add pork & any juice to the slow cooker.
- Cook the onion & garlic in the same pan over medium heat, adding a little more oil if you need to, for 5 minutes or until softened. Add paprika & cumin; cook for 20 to 30 seconds until fragrant. Add the broth & stir, removing any cooked on bits on the pan. Pour the whole lot into the slow cooker. Give the pork a stir. Cook for 4 hours on high or 8 hours on low until the pork is tender. Taste the chili to see if it needs any more seasoning – smoked paprika, cumin, salt, pepper or sugar & adjust seasoning accordingly.
- Add the beans & cover while you prep the garnishes. Ladle the chili into bowls & top with extra chopped cilantro, jalapeno slices, fried onions, a lime wedge. Serve with warm tortillas if desired. Makes about 9 cups.