Colorado Style Green Chili Slow Cooker
Indulge in the hearty, savory flavors of the Southwest with this irresistible Colorado Style Green Chili Slow Cooker recipe. Perfect for cozy weeknights or gatherings, this dish features tender, slow-cooked pork shoulder simmered in a vibrant medley of fire-roasted green chilies, tangy tomatoes, and aromatic spices like cumin, oregano, and coriander. The slow cooker effortlessly melds these bold ingredients into a rich, flavorful chili that thickens beautifully with a cornstarch slurry. With minimal prep time and a hands-off cooking process, this recipe is as convenient as it is delicious. Serve it with warm tortillas, over rice, or enjoy it on its own, topped with fresh cilantro for an added burst of freshness. Whether you're seeking comfort food or a taste of authentic Colorado-style cuisine, this green chili is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds pork shoulder or pork butt
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 16 ounces fire-roasted diced green chilies
- 14.5 ounces diced tomatoes
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Cut the pork shoulder or butt into 1-inch cubes, trimming excess fat as needed.
In a large skillet, heat olive oil over medium-high heat. Brown the pork on all sides, about 2-3 minutes per batch. Do this in batches to avoid overcrowding the pan. Transfer browned pork to the slow cooker.
In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
Transfer the cooked onion and garlic to the slow cooker.
Add the diced green chilies, diced tomatoes (with juice), and chicken broth to the slow cooker.
Stir in cumin, oregano, coriander, salt, and black pepper.
Secure the lid on your slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours. The pork should be tender and the flavors well combined.
In a small bowl, mix cornstarch with cold water until smooth. Stir the mixture into the slow cooker to thicken the sauce. Allow it to cook for an additional 20-30 minutes.
Taste the chili and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro if desired. Enjoy as a standalone chili, or serve with warm tortillas or over rice.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.6 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
