Slow Cooker Pork Chili Recipe
- Yield: 8 serving plates
- Servings: 8
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
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This information is per serving.
Slow cooker pork chili recipe. Pork shoulder with vegetables, green enchilada sauce, and spiced cooked in a slow cooker.
You may like to prepare green enchilada sauce at home:
Homemade Green Enchilada Sauce for Slow Cooker Pork Chili Recipe
This spicy sauce can be used for pork chili and beef enchiladas.
makes 2-3 cups (500-750 ml)
Ingredients: 2 tablespoons (30 ml) vegetable oil, 1/2 cup (125 ml) finely chopped yellow onion, 1-2 garlic cloves, peeled and finely minced, 3 tablespoons (45 ml) all-purpose flour, 1/4 teaspoon (1 ml) ground cumin, 1/4 teaspoon (1 ml) freshly ground black pepper, 1½ cups (325 ml) low-sodium fat-free chicken broth, 1 cup (250 ml) poblano chilies, roasted and peeled, 1 teaspoon (5 ml) dried oregano, 1/2 teaspoon (3 ml) salt, 1 medium jalapeno pepper, seeded and finely diced
Instructions: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onion and garlic to the hot oil, cover, and cook, stirring occasionally until onion is soft but not browned, for about 5-6 minutes.
Stir in all-purpose flour and cook, stirring constantly, for a further 2-3 minutes. Pour in the chicken broth, continue cooking and whisking constantly to smooth out any lumps.
Add all remaining ingredients, then increase heat to high and bring the sauce to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally until the sauce thickened, for about 30 minutes.
Remove the saucepan from the heat and set aside. Season to taste with salt, then allow the sauce cooling completely.
Pour cooled sauce into a blender. Blend until smooth. Pour the sauce into a plastic container, then cover tightly and refrigerate until ready to use.
More Slow Cooker Recipes
Slow Cooker Pork Chili Recipe
- 4-5 pounds (2-2.5 kg) boneless pork shoulder, cut into cubes
- 1 tablespoon olive oil
- 28 oz (840 ml) can tomatillos
- 1/2 cup chopped yellow onion
- 2 garlic cloves, peeled and minced
- 14 oz (420 ml) can green enchilada sauce
- 16 oz (480 ml) can salsa verde
- 4 oz (120 ml) can diced green chilies
- 1/2 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons cornstarch
Heat the olive oil in a medium nonstick skillet over medium-high heat. Add cubed pork and cook until browned. Remove from the skillet and transfer to a slow cooker.
Place tomatillos in a food processor and process until smooth. Pour into the slow cooker along with remaining ingredients, except the cornstarch.
Close the pot and cook on low-heat setting for 6 hours.
One hour before serving, use 1 cup (250 ml) of cooking liquid and combine it with cornstarch in a small mixing bowl. Whisk until cornstarch has completely dissolved. Return the cornstarch mixture to the slow cooker. Cover and cook for a further 1 hour.
Turn off the cooker and open the lid. Stir well before serving. Transfer to serving plates. Serve hot.