"SLOW COOKER COLORADO GREEN CHILI

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Slow Cooker Colorado Green Chili is a Southwestern favorite. Low and slow cooking is the perfect way to bring out the intense flavor!

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Ingredients

  • 2 pounds (12 to 16) Hatch green chiles or Anaheim chiles
  • 3 pounds boneless pork butt roast (such as a Boston butt), trimmed cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • Canola oil, as needed
  • 2 medium onions, finely chopped
  • 8 cloves garlic, chopped
  • 3 jalapeno chiles, coarsely chopped
  • 1 can (15-ounce) diced tomatoes, undrained
  • 2 tablespoons ground cumin
  • 6 cups chicken broth
  • 2 tablespoons corn starch
  • Lime wedges
  • Cilantro sprigs
  • Tortillas

Preparation

Step 1

INSTRUCTIONS

Preheat broiler. Line a large rimmed baking sheet with aluminum foil. Place chiles on the prepared baking sheet. Set 6 to 8 inches under the broiler. Broil until the chiles begin to blacken, approximately 15 to 18 minutes. Turn and broil another 5 to 8 minutes. Remove from the oven and cover securely with aluminum foil or another rimmed sheet pan.

Meanwhile, heat a nonstick skillet over medium-high heat. Generously season the pork with salt and black pepper. Brown the pork cubes in the nonstick skillet, adding oil if needed then transfer to a slow-cooker.

Add approximately 2 tablespoons oil to the nonstick skillet. Add the onion and cook 8 to 10 minutes or until the onion is beginning to soften. Add the garlic and cook briefly until fragrant (15 seconds). Transfer to the slow-cooker.

After the chiles have cooled, remove the stems, seeds and as much skin as possible. Coarsely chop and add to the slow-cooker.

Add the jalapenos, canned tomatoes, cumin and chicken broth to the slow-cooker. Cover and cook 4 hours on HIGH or 8 hours on LOW.

Transfer 1/2 cup of the liquid from the chili to a small bowl. Add the corn starch and stir well. Transfer the combination back to the slow-cooker and let it simmer uncovered on HIGH for 5 to 10 minutes.

Scoop the pork cubes out with a slotted spoon into a bowl and let cool to the touch for approximately 10 minutes. Using forks, shred the pork and place back in the slow-cooker to heat through.

Serve with lime wedges, cilantro sprigs and tortillas.

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