Crock Pot Hatch Green Chili with Pork
Warm, comforting, and packed with bold flavors, this Crock Pot Hatch Green Chili with Pork is the perfect dish for cozy nights or family gatherings.
Made with tender chunks of slow-cooked pork, fire-roasted hatch green chilies, tangy tomatillos, and a rich blend of spices, this dish delivers a delicious balance of heat and savory goodness.
The slow cooker does all the work, allowing the flavors to meld together into a hearty, flavorful stew. Serve it with your favorite toppings and warm tortillas for a meal that’s sure to impress!
Why You’ll Love This Recipe:
Rich and Bold Flavor – The combination of fire-roasted hatch green chilies, tomatillos, and a blend of spices creates a deep, smoky, and tangy flavor that is both comforting and exciting.
Tender, Slow-Cooked Pork – Cooking the pork low and slow ensures that it becomes incredibly tender, juicy, and packed with flavor.
Easy and Convenient – The slow cooker does most of the work, making it a hassle-free recipe perfect for busy days. Just prep, set, and forget!
Customizable & Versatile – Serve it as a stew, over rice, or with warm tortillas. Plus, the variety of garnishes like sour cream, cheese, and lime wedges allow everyone to personalize their bowl.
Perfect for Any Occasion – Whether it’s a cozy family dinner, a game-day meal, or a gathering with friends, this dish is hearty, satisfying, and always a crowd-pleaser.
Great for Meal Prep – This chili tastes even better the next day, making it perfect for leftovers or freezing for future meals.
Key Ingredients:
Boneless Pork Shoulder – The star of the dish, slow-cooked until tender and infused with rich, savory flavors.
Fire-Roasted Hatch Green Chilies – Adds a deep, smoky heat and signature green chili flavor that makes this dish unique.
Tomatillos – Their tangy, slightly citrusy taste balances the richness of the pork and adds a fresh depth to the chili.
Aromatics (Onion & Garlic) – Essential for building a flavorful base, enhancing the savory and slightly sweet notes.
Spices (Chili Powder, Cumin, Oregano, Black Pepper, Salt) – This blend brings warmth, depth, and a subtle earthiness to the chili.
Chicken Broth – Provides the perfect liquid base, helping to blend all the flavors together into a rich and hearty stew.
Jalapeño – Gives the chili an extra kick of spice, which can be adjusted based on personal heat preference.
Cornstarch Slurry (Cornstarch + Cold Water) – Used at the end to thicken the chili, creating a luscious, velvety texture.
Crock Pot Hatch Green Chili with Pork
Ingredients
Chili Base
3-4 lbs boneless pork shoulder, cut into 1-inch cubes
4 tbsp all-purpose flour
1 tsp black pepper
1 tsp kosher salt
2 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 lb tomatillos, husks removed and chopped
28 oz whole fire-roasted hatch green chilies, drained and diced
½ bunch fresh cilantro, chopped
4 cups chicken broth
1 jalapeño, deseeded and chopped
14.5 oz diced tomatoes
1 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 tbsp cornstarch
1 tbsp cold water
Optional Garnishes
Lime wedges
Fresh cilantro leaves
Chopped green onions
Sour cream
Grated sharp cheddar cheese
Tortilla chips or warm flour tortillas
Instructions
Prepare the Pork
Cut the pork shoulder into 1-inch cubes, trimming any excess fat. Toss the pieces with flour, salt, and pepper to coat evenly.
Brown the Pork
Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the pork in batches, browning on all sides. Transfer the seared meat to a slow cooker. If needed, add more oil to ensure all batches brown properly.
Sauté the Aromatics
In the same skillet, cook the chopped onion and minced garlic for 3-5 minutes, stirring occasionally. If the pan is dry, add a little more oil. Pour in ½ cup of chicken broth and scrape up any flavorful browned bits from the pan. Transfer everything to the slow cooker.
Blend the Verde Base
In a blender, combine half of the chopped tomatillos, half of the diced hatch green chilies, and the cilantro. Blend until smooth. If necessary, add ½ cup of chicken broth to help the mixture blend properly.
Assemble in the Slow Cooker
Pour the blended mixture into the slow cooker. Add the remaining tomatillos, chilies, and all other ingredients except the cornstarch and water. Stir to mix everything evenly.
Slow Cook the Chili
Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, until the pork is tender and easily shreds apart.
Thicken the Chili (Optional)
If you prefer a thicker consistency, mix the cornstarch with cold water to create a slurry. Stir it into the chili and cover again, cooking for an additional 30 minutes while stirring occasionally.
Serve and Enjoy
Ladle the chili into bowls and garnish with fresh lime wedges, chopped cilantro, green onions, sour cream, shredded cheddar cheese, and tortilla chips or warm flour tortillas.
Notes:
Choosing the Right Pork – Pork shoulder works best for this recipe because it becomes tender and flavorful when slow-cooked. Trim excess fat if needed.
Adjusting the Heat Level – For a milder chili, reduce or omit the jalapeño. If you prefer more spice, add extra jalapeños or a pinch of cayenne pepper.
Blending for Extra Flavor – Blending half of the tomatillos and hatch green chilies creates a smooth base, while leaving the rest diced adds texture.
Browning the Pork – Searing the pork before slow cooking locks in flavor and adds a rich depth to the dish. Don’t skip this step!
Thickening the Chili – The cornstarch slurry is optional, but it helps create a thicker consistency. Let it simmer for an extra 30 minutes after adding.
Slow Cooker Time Options – Cooking on LOW for 6-8 hours results in the most tender pork, but if short on time, HIGH for 3-4 hours works too.
Garnish for the Best Experience – Fresh lime juice, sour cream, cilantro, and cheese add the perfect finishing touch. Serve with tortilla chips or warm flour tortillas for the best experience.
Make It Ahead – This chili tastes even better the next day as the flavors continue to develop. It also freezes well for future meals!
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: ~420 kcal | Protein: ~38g | Fat: ~22g | Saturated Fat: ~6g | Carbohydrates: ~25g | Fiber: ~6g | Sugar: ~8g | Cholesterol: ~95mg | Sodium: ~950mg
Frequently Asked Questions:
Can I use a different cut of pork instead of pork shoulder?
Yes! While pork shoulder is the best choice for tenderness and flavor, you can also use pork butt or pork loin.
Pork loin is leaner and may require less cooking time to prevent drying out.
How spicy is this chili, and how can I adjust the heat?
This chili has a moderate heat level due to the hatch green chilies and jalapeño.
To make it milder, remove the jalapeño or use mild green chilies.
If you want it spicier, add extra jalapeños, a pinch of cayenne, or even diced serrano peppers.
Can I make this recipe on the stovetop instead of a slow cooker?
Absolutely! Brown the pork, sauté the aromatics, and add all ingredients to a large pot. Simmer on low for about 2-3 hours until the pork is tender.
Stir occasionally and add broth if needed.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it on the stovetop over low heat or in the microwave.
This chili also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.
What are the best ways to serve this chili?
You can enjoy it in a bowl topped with sour cream, cheese, cilantro, and tortilla chips, or serve it over rice for a heartier meal.
It’s also great as a filling for tacos, burritos, or enchiladas!
Do I have to brown the pork before adding it to the slow cooker?
While it’s not mandatory, browning the pork enhances the flavor by creating a richer, deeper taste through caramelization.
It also helps lock in the juices, making the meat more tender and flavorful.
Can I make this chili ahead of time?
Yes! This chili actually tastes even better the next day as the flavors continue to develop.
You can prepare it ahead, store it in the fridge for up to 4 days, or freeze it for up to 3 months.
My chili is too thin—how can I thicken it?
To thicken the chili, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the pot.
Let it cook for an additional 30 minutes on HIGH to allow the chili to thicken properly.
Can I use canned green chilies instead of fire-roasted hatch chilies?
Yes! If you can’t find hatch green chilies, you can use canned diced green chilies.
Fire-roasted chilies add a smoky depth, so if using canned, consider adding a bit of smoked paprika to enhance the flavor.
Can I make this in an Instant Pot instead of a slow cooker?
Yes! To make this in an Instant Pot, brown the pork using the sauté function, then add the remaining ingredients.
Seal the lid and cook on high pressure for 35 minutes, followed by a 15-minute natural release.
If needed, use the sauté function to thicken the chili with the cornstarch slurry.