Home
- Preparing Time: 8 hours and 45 minutes
- Total Time: -
- Served Person: 12
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 4 cups beef stock
- 5 tablespoons cornstarch
- 1 teaspoon liquid smoke flavoring
- 1/2 teaspoon cayenne pepper (optional)
- 1 (10 ounce) can diced tomatoes and green chiles (such as ro*tel®)
- 3 tablespoons oil, divided, or as needed
- 2 teaspoons cumin, divided
- 2 pounds pork shoulder roast, or more to taste
- 1 (16 ounce) jar green salsa (such as herdez®)
- 2 cups roasted hatch green chile peppers, diced
- 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
- 1/2 cup shredded mexican cheese blend, or to taste
- 6 tablespoons sour cream, or to taste
- Carbohydrate 19.1
- Cholesterol 52
- Fat 21.1
- Protein 14.6
- Sodium 1374
- Calories 323 calories;
Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat. 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 in to coat completely. Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the 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, jalapeno 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 slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper. Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.
