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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.

Source: Everyday Food, October 2010
Total Time Prep Servings

Ingredients

Directions

Slow-Cooker Method

Oven Method

Cook's Notes

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

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Reviews

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How would you rate this recipe?
63
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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