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Ingredients

3 tablespoons oil, divided, or as needed 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon paprika 2 teaspoons cumin, divided 1 teaspoon onion powder 1 teaspoon chili powder ½ teaspoon cayenne pepper 2 pounds pork shoulder roast, or more to taste 5 tablespoons cornstarch 4 cups beef stock 1 (16 ounce) jar green salsa (such as Herdez®) 2 cups roasted Hatch green chile peppers, diced 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®) 2 white potatoes, diced 4 medium tomatillos, husked and quartered 1 bunch cilantro, chopped, divided 1 jalapeno pepper 1 Anaheim chile pepper, cored 1 serrano chile pepper, cored, or more to taste 1 teaspoon liquid smoke flavoring ½ cup shredded Mexican cheese blend, or to taste 6 tablespoons sour cream, or to taste

Nutrition Info

323.3 calories carbohydrate: 19.1 g cholesterol: 51.7 mg fat: 21.1 g fiber: 2.6 g protein: 14.6 g saturatedFat: 7.6 g servingSize: - sodium: 1373.9 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
Cover and cook on Low for 8 hours.
Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

12 servings

This pork chili is made with hatch green chile peppers. It's great by itself or as a topper to burritos, enchiladas, or eggs!