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.



Ingredient Checklist


Slow-Cooker Method
  • 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.

  • 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.

  • 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 reserves (see Pork and Cabbage-Slaw Burritos). Serve remaining chili with cilantro, warmed flour tortillas, and lime wedges.

Oven Method
  • 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 (above); 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 Notes

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

Reviews (3)

63 Ratings
  • 5 star values: 17
  • 4 star values: 21
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 4
Rating: 4 stars
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.
Rating: Unrated
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.
Rating: 1 stars
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.