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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
Cook Time 8 hours 17 minutes
Resting 13 minutes
Total Time 8 hours 50 minutes
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.