Slow Cooker Pork Shoulder Green Chili: A Flavor Explosion!
Green chili, or chile verde, is a Southwestern staple, and this recipe takes it to the next level by using a succulent, slow-cooked pork shoulder as its base. The pork becomes incredibly tender, practically melting in your mouth, while the green chilies impart a vibrant, earthy flavor with a touch of heat. This recipe is perfect for a chilly evening, a potluck gathering, or any time you’re craving a comforting and flavorful meal. This is a hearty and delicious meal that is easy to make in your slow cooker. The pork shoulder is slow cooked until it is fall-apart tender, and then it is shredded and mixed with a flavorful green chili sauce. This dish is perfect for a weeknight meal, or for a party.
## Why Pork Shoulder? It’s the Perfect Choice
Pork shoulder, also known as pork butt (despite coming from the shoulder), is ideal for slow cooking. Its generous marbling of fat renders down during the long cooking process, basting the meat from within and resulting in a remarkably juicy and tender final product. Leaner cuts of pork tend to dry out in the slow cooker, making pork shoulder the undisputed champion for this application.
## The Star of the Show: Green Chilies
While canned green chilies are convenient, roasting fresh green chilies takes the flavor to a whole new dimension. Roasting intensifies their sweetness and adds a smoky depth that perfectly complements the pork. Hatch chilies, Anaheim chilies, or Poblano peppers are all excellent choices. The level of heat can be adjusted by removing the seeds and membranes from the chilies before roasting.
## Key Ingredients for Unforgettable Pork Shoulder Green Chili
Before we dive into the step-by-step instructions, let’s gather our ingredients. Here’s what you’ll need:
* **3-4 pound pork shoulder (pork butt),** cut into 2-3 inch chunks
* **2 tablespoons olive oil**
* **1 large onion,** chopped
* **4 cloves garlic,** minced
* **1-2 jalapeño peppers,** seeded and minced (optional, for extra heat)
* **2 pounds fresh green chilies** (Hatch, Anaheim, or Poblano), or 2 (27 ounce) cans of diced green chilies
* **1 teaspoon cumin**
* **1 teaspoon oregano**
* **1/2 teaspoon coriander**
* **1/4 teaspoon cayenne pepper** (optional, for extra heat)
* **1 (14.5 ounce) can diced tomatoes,** undrained
* **1 cup chicken broth**
* **1 tablespoon lime juice**
* **Salt and pepper to taste**
* **Optional garnishes:** chopped cilantro, sour cream, shredded cheese, avocado slices, lime wedges
## Step-by-Step Instructions: From Prep to Plate
Here’s a detailed breakdown of how to create this culinary masterpiece:
**1. Prepare the Green Chilies (If Using Fresh):**
* **Roasting:** Preheat your broiler. Place the green chilies on a baking sheet lined with foil. Broil for 5-7 minutes per side, or until the skins are blackened and blistered. Alternatively, you can roast them directly over an open gas flame on your stovetop, turning frequently until blackened.
* **Steaming:** Place the roasted chilies in a bowl and cover tightly with plastic wrap or place them in a sealed plastic bag. Let them steam for 10-15 minutes. This will loosen the skins.
* **Peeling:** Once cooled enough to handle, peel off the blackened skins. Remove the stems and seeds (for less heat) and roughly chop the chilies.
**2. Sear the Pork:**
* In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the pork shoulder chunks generously with salt and pepper.
* Sear the pork in batches, browning on all sides. This step adds depth of flavor and helps to seal in the juices. Don’t overcrowd the pan; work in batches to ensure proper browning.
* Remove the seared pork from the skillet and set aside.
**3. Sauté the Aromatics:**
* In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
**4. Build the Flavor Base:**
* Stir in the cumin, oregano, coriander, and cayenne pepper (if using). Cook for 30 seconds, until fragrant. This helps to bloom the spices and release their flavor.
* Add the diced tomatoes (with their juice) and cook for another 2-3 minutes, scraping up any browned bits from the bottom of the skillet. This deglazes the pan and adds even more flavor.
**5. Combine in the Slow Cooker:**
* Transfer the sautéed vegetables and spices to your slow cooker.
* Add the seared pork shoulder chunks and the chopped green chilies (freshly roasted or canned).
* Pour in the chicken broth. The liquid should mostly cover the pork; add a little more broth if needed.
**6. Slow Cook to Perfection:**
* Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is fork-tender and easily shreds.
**7. Shred and Finish:**
* Once the pork is cooked, remove it from the slow cooker and shred it with two forks.
* Return the shredded pork to the slow cooker and stir to combine it with the sauce.
* Stir in the lime juice and season with salt and pepper to taste.
**8. Serve and Enjoy!**
* Serve the pork shoulder green chili hot, garnished with your favorite toppings, such as chopped cilantro, sour cream, shredded cheese, avocado slices, and lime wedges.
* It’s delicious served over rice, in tortillas as tacos or burritos, or on its own as a hearty stew.
## Variations and Tips for Culinary Success
* **Adjust the Heat:** Control the spice level by using milder chilies like Anaheim peppers or by removing the seeds and membranes from the jalapeños and green chilies.
* **Thickening the Sauce:** If you prefer a thicker sauce, you can remove about 1/2 cup of the liquid from the slow cooker towards the end of the cooking time and whisk it with 1 tablespoon of cornstarch. Return the mixture to the slow cooker and cook for another 15-20 minutes, or until thickened.
* **Adding Beans:** For a heartier meal, add a can of drained and rinsed pinto beans or black beans to the slow cooker during the last hour of cooking.
* **Spice it Up:** For even more heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
* **Make it Ahead:** This recipe is perfect for making ahead of time. The flavors actually develop and deepen as it sits. Simply refrigerate the cooked chili for up to 3 days and reheat before serving.
* **Freezing Instructions:** Allow the chili to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
* **Canned vs Fresh Chilies**: The type of green chilies you choose will influence the overall flavor. Freshly roasted hatch chilies will give the chili a distinct earthy and spicy flavor profile. Canned green chilies are a quicker option and will still provide a delicious result. The flavor will be milder compared to using fresh chilies.
* **Add Some Beer:** Try adding a bottle of Mexican lager to the slow cooker along with the chicken broth for a deeper flavor. The beer adds some complexity to the flavor.
## Serving Suggestions: Endless Possibilities
This pork shoulder green chili is incredibly versatile. Here are some serving ideas to get you started:
* **Tacos or Burritos:** Load warm tortillas with the chili, your favorite toppings, and enjoy!
* **Rice Bowls:** Serve over a bed of fluffy rice with toppings like avocado, sour cream, and salsa.
* **Nachos:** Pile tortilla chips high with the chili, cheese, jalapeños, and other nacho essentials.
* **Stuffed Peppers:** Use the chili as a filling for bell peppers, top with cheese, and bake until tender.
* **Enchiladas:** Roll the chili into tortillas, cover with enchilada sauce and cheese, and bake until bubbly.
* **As a Dip:** Serve it warm as a dip with tortilla chips.
* **Over Polenta:** Spoon the chili over creamy polenta for a comforting and flavorful dish.
## Nutritional Information (Approximate, per serving):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
* Calories: 400-500
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 15-25g
## A Green Chili Adventure Awaits
This slow cooker pork shoulder green chili is more than just a recipe; it’s an invitation to explore the vibrant flavors of the Southwest. With its tender, flavorful pork and earthy green chilies, this dish is sure to become a family favorite. So gather your ingredients, fire up your slow cooker, and get ready for a culinary adventure!
## Related Recipes
* Slow Cooker Chicken Tortilla Soup
* Instant Pot Beef Barbacoa
* Spicy Black Bean Burgers
* Chipotle Chicken Tacos
* Queso Blanco Dip
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