SLOW COOKER GREEN CHILI PORK & BEANS

5 from 1 vote

SLOW COOKER GREEN CHILI PORK & BEANS

Make your own salsa verde or, for a faster alternative, use store-bought – you’ll need 2 cups (16 oz/500ml). I opted for pork shoulder in this recipe because I love it for slow cooked meals but pork tenderloin (as much as I hate to use it in a slow cooker) will be a bit less fat & calories for those concerned. Top the chili with whatever you prefer for chili. I opted for some charred jalapeno slices, cilantro & a smattering of fried onions. Serve with warm tortillas or not, although it is nice having something to mop up any residual sauce left in the bowl.

Prep Time30

Cook Time8

Total Time8 30

Course: Main Course

Cuisine: American

Keyword: green chili pork

Servings: cups

Calories: 389kcal

Author: Lovoni Walker

Equipment

slow cooker
cast iron or heavy-based frying pan

Ingredients

US Customary - Metric

SALSA VERDE

1 lb tomatillos, outer leaves removed
1 medium onion, peeled & cut into wedges
2 medium jalapenos, stalks removed
4 garlic cloves, unpeeled
3/4 cup coarsely chopped cilantro leaves & stems
1/4 cup lime juice
1 tablespoon sugar
2 teaspoons salt
2 teaspoons coarsely ground black pepper

FOR THE PORK

5 lbs pork shoulder (butt), trimmed of excess fat & cubed (5.5 lbs before trimming of fat)
2 tablespoons olive oil
a good pinch of salt & coarsely ground pepper
1 large white onion, chopped
4 garlic cloves, minced
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
2/3 cup chicken broth
2 x 15 oz cans cannellini beans, rinsed & drained
Chopped cilantro, cilantro sprigs, lime wedges, crispy fried onions, charred jalapeno slices & warm tortillas, to serve

Instructions

To make the salsa:

Heat a large, heavy-based, pan over high heat. Place tomatillos, onion & jalapenos into the dry pan (no oil); cook on all sides, turning, until there’s some charring, adding the garlic in the last 5 minutes. Place everything from the pan into a food processor or an efficient blender (no need to wash the pan as you use it again for the pork). Add the cilantro, juice, sugar, salt & pepper to the tomatillo mixture; blitz until finely chopped. Makes about 2 cups.

For the pork:

Heat the same pan you used to make the salsa over high heat. Toss the pork with the olive oil, salt & pepper – I just do this on the cutting board I used to chop the pork. Cook the pork in 2 or 3 batches until brown all over. Add pork & any juice to the slow cooker.
Cook the onion & garlic in the same pan over medium heat, adding a little more oil if you need to, for 5 minutes or until softened. Add paprika & cumin; cook for 20 to 30 seconds until fragrant. Add the broth & stir, removing any cooked on bits on the pan. Pour the whole lot into the slow cooker. Give the pork a stir. Cook for 4 hours on high or 8 hours on low until the pork is tender. Taste the chili to see if it needs any more seasoning – smoked paprika, cumin, salt, pepper or sugar & adjust seasoning accordingly.
Add the beans & cover while you prep the garnishes. Ladle the chili into bowls & top with extra chopped cilantro, jalapeno slices, fried onions, a lime wedge. Serve with warm tortillas if desired. Makes about 9 cups.

Nutrition