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Slow-Cooker Green Chili

Whether you use a slow cooker or the oven, you'll be rewarded with tender meat and deep flavor. If you have New Mexico or Anaheim chiles, swap 5 or 6 for the poblanos.

  • Prep:
  • Total Time:
  • Servings: 6
Slow-Cooker Green Chili

Source: Everyday Food, October 2010

Ingredients

  • 2 tablespoons vegetable oil
  • 3 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
  • Coarse salt and ground pepper
  • 1 3/4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced medium
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground cumin
  • 5 carrots, cut into 1/2-inch pieces
  • 3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
  • 1 1/2 pounds small red potatoes
  • Fresh cilantro leaves, flour tortillas, and lime wedges, for serving

Directions

  1. In a large skillet, heat 1 tablespoon oil over high. Season pork with salt and pepper. In three batches, cook pork until browned on all sides, about 15 minutes total (add up to 1 tablespoon oil as needed). Transfer pork to a 6-quart slow cooker.

  2. Add broth to skillet, stirring and scraping up browned bits with a wooden spoon. Pour broth into slow cooker, then add onion, garlic, cumin, carrots, chiles, and potatoes. Cover and cook on high until meat is fork-tender, 6 hours.

  3. Skim excess fat from top of chili. With a slotted spoon, transfer 2 cups chili (leaving liquid behind) to an airtight container; let cool, uncovered, then refrigerate for Thursday (see Pork and Cabbage-Slaw Burritos). Serve remaining chili with cilantro, warmed flour tortillas, and lime wedges.

  4. Preheat oven to 350 degrees. In a large Dutch oven or heavy ovenproof pot, heat 1 tablespoon oil over high. Season and brown pork as per step 1; transfer to a plate. Add onion, garlic, and cumin to pot and cook until onion is soft, 3 minutes. Add broth, pork, and 2 cups water. Cover and cook in oven 1 1/2 hours. Remove from oven and add carrots, chiles, and potatoes. Cover, return to oven, and cook until potatoes are tender and meat is fork-tender, about 45 minutes.

Cook's Note

Smart Time-Saver: Set aside extra chili to make burritos later in the week.

Reviews (3)

  • Maddyd51 28 Nov, 2012

    I didn't find it greasy at all, but I did trim off the biggest chunks of fat from the pork shoulder and followed the instruction to skim off the fat. We loved it! I have trouble finding slow cooker recipes that use real food and aren't bland, so this was a great find.

  • cymphonie 11 Apr, 2012

    Other than the rather confusing title, this recipe wasn't bad. I will say I added chili powder and red pepper flakes, but the meat turned out really nice and tender. The cilantro and lime was perfect to add for serving.

  • kvm 15 Jan, 2012

    This recipe is absolutely awful. The end result is a greasy pork stew (definitely not a chili) that is devoid of flavor and body, let alone aesthetic appeal. The amount of doctoring you need to do to make this an enjoyable meal is just not worth it. Move along to something else and save yourself.

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