It’s finally getting cool around here, and so it’s chili time. Instead of my usual hearty red chili, I decided to embark on the adventure of making green chili for the first time. Because my friend Shawn went to the farmer’s market and got me some roasted green chilis, I was able to do that during a pandemic. Then I looked for a recipe I thought I might like to eat (and modify).
I made some major modifications to the Green Chili recipe by Holly at Spend with Pennies. It was a really great way to start this recipe.
I decided I wanted more liquid than the 4 cups Holly put in hers, so I used 7 cups of liquid instead. I used 2 cups of the water & broth to create the slurry, but instead of masa flour, I used all-purpose flour. I also used about 1/4 cup of flour, and blended it in my bullet mixer, so it wouldn’t get lumpy. Nobody wants lumpy green chili.
I also managed to mace myself and one of my roommates while I was cleaning the jalapeno peppers. It was a good thing that the other 2 had gone for a walk. I highly recommend evacuating the house entirely whenever you are about to seed spicy chilis, and you might want to consider a mask to keep from mace-ing yourself.
I only used Jalapeno and roasted Anaheim chiles for my recipe, and I didn’t use tomatillos at all. I mostly regret that now, but it turned out to be incredibly delicious anyway.
After I let it simmer in the crock pot for about 4 hours, we all enjoyed the chili with sour cream, tortillas, and cheese. If you have the time to make fresh tortillas, I recommend using The Pioneer Woman’s recipe (that’s what I do). Fun fact: I learned to make homemade tortillas in 2014, while I was living in Arizona, and I used that exact recipe. I agree with Ree: use the lard. They’re better that way.
I also bought limes to cool the burn, because not everyone likes the kick of the chili. You’ll want to keep some limes on hand. I’m perfectly happy with a very-spicy green chili, and this recipe is on the high end of mild, but it definitely might have too much kick for some folks. If that’s the case, leave the jalapeno out from the start. It’s much easier to add spice than it is to cut it later.
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Auntie Tadoe’s Slow Cooker Green Chili
- 2.5 pounds pork shoulder boneless, cut into 1-inch chunks
- 3 tablespoons olive oil
- 4 cups chicken broth
- 3 cups water
- 1 red onion medium, diced
- 1 15-oz can tomatoes chopped
- 2 jalapenos seeded
- 4-5 cloves garlic chopped
- 2 cups green chilis roasted, skinned, and chopped
- 1.5 cups cilantro fresh, packed, chopped
- 2 tablespoons cumin ground
- 1 tablespoon oregano dried
- salt & pepper to taste
- 2 cups liquid from slow cooker
- 1/4 cup all-purpose flour
- In a large skillet on medium heat, brown the pork chunks in olive oil
While the pork is browning
- Turn on slow cooker to high setting (or low, if you're going to let it cook all day – at least 6 hours)
- Add broth and water to cooker
- Make slurry and add back to slow cooker
- Drain tomatoes and add to cooker
- Seed Jalapenos and chop, add to cooker
- Dice onion & add to cooker
- Add green chilis, herbs and spices to the cooker and stir
- Add browned meat and pan drippings/crunchies to the slow cooker
- Let cook for at least 4 hours on high or 6 hours on low
- Serve with grated cheese, sour cream, and tortillas