Warm, comforting, and packed with bold flavors, this Crock Pot Hatch Green Chili with Pork is the perfect dish for cozy nights or family gatherings.
Made with tender chunks of slow-cooked pork, fire-roasted hatch green chilies, tangy tomatillos, and a rich blend of spices, this dish delivers a delicious balance of heat and savory goodness.
The slow cooker does all the work, allowing the flavors to meld together into a hearty, flavorful stew. Serve it with your favorite toppings and warm tortillas for a meal that’s sure to impress!
Why You’ll Love This Recipe:
Rich and Bold Flavor – The combination of fire-roasted hatch green chilies, tomatillos, and a blend of spices creates a deep, smoky, and tangy flavor that is both comforting and exciting.
Tender, Slow-Cooked Pork – Cooking the pork low and slow ensures that it becomes incredibly tender, juicy, and packed with flavor.
Easy and Convenient – The slow cooker does most of the work, making it a hassle-free recipe perfect for busy days. Just prep, set, and forget!
Customizable & Versatile – Serve it as a stew, over rice, or with warm tortillas. Plus, the variety of garnishes like sour cream, cheese, and lime wedges allow everyone to personalize their bowl.
Perfect for Any Occasion – Whether it’s a cozy family dinner, a game-day meal, or a gathering with friends, this dish is hearty, satisfying, and always a crowd-pleaser.
Great for Meal Prep – This chili tastes even better the next day, making it perfect for leftovers or freezing for future meals.
Key Ingredients:
Boneless Pork Shoulder – The star of the dish, slow-cooked until tender and infused with rich, savory flavors.
Fire-Roasted Hatch Green Chilies – Adds a deep, smoky heat and signature green chili flavor that makes this dish unique.
Tomatillos – Their tangy, slightly citrusy taste balances the richness of the pork and adds a fresh depth to the chili.
Aromatics (Onion & Garlic) – Essential for building a flavorful base, enhancing the savory and slightly sweet notes.
Spices (Chili Powder, Cumin, Oregano, Black Pepper, Salt) – This blend brings warmth, depth, and a subtle earthiness to the chili.
Chicken Broth – Provides the perfect liquid base, helping to blend all the flavors together into a rich and hearty stew.
Jalapeño – Gives the chili an extra kick of spice, which can be adjusted based on personal heat preference.
Cornstarch Slurry (Cornstarch + Cold Water) – Used at the end to thicken the chili, creating a luscious, velvety texture.
Crock Pot Hatch Green Chili with Pork
Ingredients
Chili Base
3-4 lbs boneless pork shoulder, cut into 1-inch cubes
4 tbsp all-purpose flour
1 tsp black pepper
1 tsp kosher salt
2 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 lb tomatillos, husks removed and chopped
28 oz whole fire-roasted hatch green chilies, drained and diced
½ bunch fresh cilantro, chopped
4 cups chicken broth
1 jalapeño, deseeded and chopped
14.5 oz diced tomatoes
1 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 tbsp cornstarch
1 tbsp cold water
Optional Garnishes
Lime wedges
Fresh cilantro leaves
Chopped green onions
Sour cream
Grated sharp cheddar cheese
Tortilla chips or warm flour tortillas
Instructions
Prepare the Pork
Cut the pork shoulder into 1-inch cubes, trimming any excess fat. Toss the pieces with flour, salt, and pepper to coat evenly.
Brown the Pork
Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the pork in batches, browning on all sides. Transfer the seared meat to a slow cooker. If needed, add more oil to ensure all batches brown properly.
Sauté the Aromatics
In the same skillet, cook the chopped onion and minced garlic for 3-5 minutes, stirring occasionally. If the pan is dry, add a little more oil. Pour in ½ cup of chicken broth and scrape up any flavorful browned bits from the pan. Transfer everything to the slow cooker.
Blend the Verde Base
In a blender, combine half of the chopped tomatillos, half of the diced hatch green chilies, and the cilantro. Blend until smooth. If necessary, add ½ cup of chicken broth to help the mixture blend properly.
Assemble in the Slow Cooker
Pour the blended mixture into the slow cooker. Add the remaining tomatillos, chilies, and all other ingredients except the cornstarch and water. Stir to mix everything evenly.
Slow Cook the Chili
Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, until the pork is tender and easily shreds apart.
Thicken the Chili (Optional)
If you prefer a thicker consistency, mix the cornstarch with cold water to create a slurry. Stir it into the chili and cover again, cooking for an additional 30 minutes while stirring occasionally.
Serve and Enjoy
Ladle the chili into bowls and garnish with fresh lime wedges, chopped cilantro, green onions, sour cream, shredded cheddar cheese, and tortilla chips or warm flour tortillas.