Chuck's Green Chili Recipe (Crockpot)

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Chuck's Green Chili Recipe (Crockpot)

5 from 1 vote

Prep Time 25

Cook Time 7

Total Time 7 25

Servings people

Calories 314

This Rocky Mountain green chili is a family favorite that has an exceptionally unique and robust flavor. By starting our roasting our vegetables first it adds an authentic smokey flavor to your chili. I love eating this delicious chili in a bowl, but feel free to service it over eggs for a spicy breakfast, in enchiladas, or over rice for something more traditional. Its the perfect meal for football Sunday or any cold day.

Equipment

Ingredients

1 lb tomatillos (husked, peeled, and cut in half )
3 Anaheim chili peppers (seeded and halved)
1 green bell pepper (seeded and halved lengthwise )
3 tbsp olive oil (divided)
2 jalapeno peppers (seeded and halved lengthwise )
1 yellow onion (peeled and quartered)
2 lb pork shoulder (cut into 1-inch chunks)
1 tsp salt (to taste)
1/2 tsp pepper (to taste)
2 tomatoes (chopped)
1/2 cup fresh cilantro (chopped)
4 garlic cloves (finely chopped)
2 cup chicken stock
1 tbsp fresh oregano (chopped, dried oregano ok)
1 tbsp ground cumin
1 tsp chili powder
4 oz cream cheese (room temperature (chopped into smaller pieces))

Instructions

Start by preheating the oven to 425F (220C).
On a lightly oiled baking sheet, arrange your husked, peeled and halved tomatillos, seeded and halved Anaheim chiles, seeded and halved jalapenos, quartered onion, and seeded and halved green bell pepper. Lightly drizzle 1 tablespoon of olive oil over the vegetables to evenly coat.
Place your vegetables in the preheated oven and allow them to roast for about 25 minutes, or until you start to see charring brown spots. Remove vegetables from the oven and allow to cool. Once cooled, chop vegetables into small bite-sized pieces.
In a large skillet over high heat, add 1 tablespoon of olive oil and sear the pork until evenly browned for about 10 minutes. Season generously with salt and pepper while cooking.
Once browned, add the pork pieces and roasted veggies to your crockpot and stir to combine. Next, add in your tomatoes, garlic, chicken stock, oregano, cilantro, cumin, and chili powder. Cover your crockpot and set it to the LOW setting and cook until the pork becomes fork-tender, about 4 hours on HIGH or 7 hours on LOW.
About one hour before serving, add your chopped cream cheese pieces into your crockpot. As the cream cheese melts, stir regularly to combine with chili.

Calories: 314kcal

Course: Main Course

Cuisine: American

Nutrition