Easy Crock Pot Green Chili
Savor the comforting, smoky flavors of this Easy Crock Pot Green Chili, the perfect set-it-and-forget-it recipe for busy weeknights or cozy family dinners. Tender, slow-cooked boneless pork shoulder is paired with vibrant tomatillos, mild green chilies, and aromatic spices like cumin and oregano to create a rich, tangy stew with just the right amount of heat. Prepared in a crock pot, this recipe requires minimal hands-on effort, starting with a quick sear for the pork and sautéing the onions for a boost of flavor. Six hours of low and slow cooking melds the ingredients into a hearty, melt-in-your-mouth dish that's finished with fresh cilantro and a squeeze of lime for a burst of freshness. Serve this green chili over rice, with warm tortillas, or topped with your favorite garnishes like shredded cheese and sour cream for an irresistible meal everyone will love. Perfect for meal prep and a guaranteed crowd-pleaser, this dish is as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 16 ounces diced green chilies (canned)
- 6 medium tomatillos, husked, rinsed, and chopped
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the pork shoulder with salt and black pepper on all sides.
Sear the pork shoulder in the hot skillet for about 2-3 minutes per side, until browned. Transfer to the crock pot.
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Transfer the mixture to the crock pot.
In the crock pot, add the diced green chilies, chopped tomatillos, chicken broth, ground cumin, dried oregano, and a pinch of salt and black pepper.
Cover the crock pot with the lid and cook on low heat for 6 hours (or high heat for 4 hours), until the pork is tender and easily shreddable.
Once the pork is cooked through, remove it from the crock pot and shred it using two forks. Return the shredded pork to the crock pot and stir to combine.
Add in the chopped cilantro and freshly squeezed lime juice. Adjust seasoning as needed.
Serve the green chili hot, either on its own or over rice, with tortillas, or topped with shredded cheese and sour cream.
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6395 mg | 278% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 21.3 g | ||
| Protein | 178.6 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4199 mg | 89% | |
*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.
