Crockpot Pork Green Chili with Roasted Poblanos

The poblanos come out of the broiler blistered and dark, and the smell is smoky before they’ve even made it into the slow cooker. That first bit of roasting gives…

By Julia • October 25, 2026 • Reading time: 9 min

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The poblanos come out of the broiler blistered and dark, and the smell is smoky before they’ve even made it into the slow cooker. That first bit of roasting gives this Crockpot Pork Green Chili with Roasted Poblanos a deeper, rounder flavor than a pot where the peppers go in raw. The pork gets its own turn in a hot skillet, too, so the finished chili tastes like more than a long simmer.

I like the balance here: pork shoulder turns tender enough to shred, while tomatillos bring a clean tartness that keeps the broth from feeling heavy. The chopped poblanos add soft pieces throughout, and lime juice and cilantro go in at the end, when their fresh flavor still comes through. It’s a generous pot of green chili with tender shreds of pork and a bright, smoky broth.

Why Roasted Poblanos Give This Green Chili Its Smoky Backbone

A slow cooker makes pork shoulder tender, but it won’t give the peppers the roasted flavor that sets this chili apart. Broiling the poblanos first darkens their skins and brings out a smoky, slightly sweet note that settles into the broth as everything cooks. Leaving the peppers raw would make the chili taste greener and less rounded.

The charred skin itself isn’t what you want in the finished pot. Covering the hot peppers gives them time to steam, which loosens the skins so you can peel them away before chopping. A few small flecks of char are fine; leathery pieces of skin are not. This short prep step changes the character of the whole pot, even though the peppers spend hours cooking alongside the pork and tomatillos.

Tomatillos bring their own tartness, so the roasted peppers aren’t asked to make the broth taste bright on their own. The two flavors work in different directions: smoky and soft from the poblanos, tangy and fresh from the tomatillos. Lime and cilantro at the end sharpen that contrast without covering it up.

What the Poblanos, Pork, and Tomatillos Each Bring to the Pot

• Poblano peppers — Their mild pepper flavor and substantial flesh hold up well through roasting and slow cooking. Choose firm peppers with smooth skins; they’ll be easier to blister evenly. If you can’t find poblanos, Anaheim peppers can work in their place using the same roasting and peeling method, though the chili will taste milder and less earthy.
• Boneless pork shoulder — This cut has the connective tissue and richness that make long, slow cooking worthwhile. Keep the cubes close to the specified size so they cook at a similar pace. Boneless pork butt is a close substitute; lean tenderloin isn’t, because it can turn dry during a long cook.
• Tomatillos — Fresh tomatillos soften into the tangy base of the chili. Look for firm fruits under papery husks, then remove the husks and rinse away the sticky coating before quartering. Their fresh, tart flavor is a poor match for unripe green tomatoes, so I wouldn’t swap those in.
• Low-sodium chicken broth — It gives the skillet aromatics enough liquid to release the browned bits, then carries that flavor into the slow cooker. Low-sodium broth is useful here because the pork is seasoned separately. A standard low-sodium carton is fine; you don’t need a premium brand.
• Onion, garlic, cumin, and oregano — The onion softens into the base, while the garlic and dried spices add savory warmth. Freshly minced garlic has a cleaner aroma than jarred garlic, but ordinary ground cumin and dried oregano work well here without any special sourcing.
• Lime juice and cilantro — Stirring these in after shredding keeps the finish lively instead of dulling their fresh character during the long cook. Fresh lime juice has a brighter taste than bottled juice, and fresh cilantro contributes a distinct herbal note that dried cilantro won’t reproduce.

From Blistered Peppers to Fork-Tender Pork

Blister the Poblanos Under the Broiler

Set an oven rack about 6 inches below the broiler and heat the broiler to high. Put the poblanos on a rimmed baking sheet and broil for 8–12 minutes, turning them every few minutes so the skins blister and char all over. Transfer them to a bowl and cover for 10 minutes; the trapped steam helps the skins loosen. Peel, remove the stems and seeds, then chop the peppers.

Brown the Pork in Batches

Pat the pork cubes dry, then season them with kosher salt and black pepper. Heat the vegetable oil in a 12-inch skillet over medium-high heat, and brown the pork in batches for about 2–3 minutes per side before transferring each batch to a 6-quart slow cooker. Give the pieces room in the pan; crowded pork releases moisture and steams instead of browning. Look for browned surfaces rather than trying to cook the cubes through in the skillet.

Soften the Onion and Lift the Browned Bits

Add the diced onion to the skillet and cook over medium heat, stirring, for 3–4 minutes, until softened. Stir in the minced garlic, cumin, and oregano for 30 seconds, just until fragrant; garlic can scorch if it sits over the heat too long. Pour in the chicken broth and scrape the skillet to loosen the browned bits from the bottom. Add that mixture to the slow cooker, then stir in the quartered tomatillos and chopped poblanos.

Slow-Cook Until the Pork Shreds Easily

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours. The pork should be fork-tender, and the thickest pieces should register at least 145°F. Transfer the pork to a cutting board, let it rest for 3 minutes, then shred it and return it to the slow cooker. Stir in the lime juice and chopped cilantro once the shredded pork is back in the chili.

Simple Swaps That Keep This Green Chili in Balance

Questions That Come Up When Making Pork Green Chili

Crockpot Pork Green Chili with Roasted Poblanos

Crockpot pork green chili with roasted poblanos is slow-cooked until the pork is fork-tender, then shredded into a savory tomatillo and chile sauce. Broiling the poblanos first adds a smoky, charred flavor to every serving.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs 17 minutes mins

Resting 13 minutes mins

Total Time 8 hours hrs 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 4 poblano peppers large
• 3 lb pork shoulder boneless, trimmed and cut into 1 1/2-inch cubes
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp vegetable oil
• 1 yellow onion medium, diced
• 4 cloves garlic minced
• 1.5 tsp ground cumin
• 1 tsp dried oregano
• 1.5 cup chicken broth low-sodium
• 1 lb tomatillos husked, rinsed, and quartered
• 2 tbsp fresh lime juice
• 0.25 cup fresh cilantro chopped

Equipment

• 1 rimmed baking sheet
• 1 12-inch skillet
• 1 6-quart slow cooker

Method

 

1. Set an oven rack about 6 inches below the broiler and heat the broiler to high.
2. Broil the poblanos on a rimmed baking sheet for 8–12 minutes, turning every few minutes, until blistered and charred all over.
3. Transfer the poblanos to a bowl, cover for 10 minutes, then peel, remove the stems and seeds, and chop.
4. Pat the pork dry and season it with the salt and pepper.
5. Heat the oil in a 12-inch skillet over medium-high heat and brown the pork in batches, about 2–3 minutes per side, transferring it to a 6-quart slow cooker as it browns.
6. Add the onion to the skillet and cook over medium heat, stirring, until softened, 3–4 minutes.
7. Stir in the garlic, cumin, and oregano for 30 seconds.
8. Add the broth and scrape up the browned bits, then pour the mixture into the slow cooker.
9. Stir the tomatillos and chopped poblanos into the slow cooker.
10. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the pork is fork-tender and registers at least 145°F in the thickest pieces.
11. Transfer the pork to a cutting board and let it rest for 3 minutes.
12. Shred the pork and return it to the slow cooker.
13. Stir in the lime juice and cilantro.

Notes

For easier peeling, cover the charred poblanos while they rest so the skins loosen. Refrigerate leftovers for 3–4 days or freeze them; use certified gluten-free chicken broth if needed.