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+ servings

Green Chili Pork

Slow-cooker green chili pork. For best results, use a butt or shoulder. Pork loin is too lean.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Entree
Cuisine: Mexican
Servings: 12 people
Calories: 161kcal
Author: Cynthia

Ingredients

  • 3 pound pork butt or shoulder (between 2 1/2 to as much as 4 pounds)
  • 8 oz Hatch green chiles diced (or canned green chiles)
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1 large onion chopped
  • 3 cloves garlic crushed
  • 2 teaspoons cumin
  • 1 Tablespoon chile powder,
  • 1 Tablespoon kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon dried oregano
  • 1 cup water

Instructions

  • Cut pork into large chunks, about 2 inches.
  • Mix chile powder, cumin, oregano, salt and pepper together. Rub all over pork pieces. (This can be done the night before for more flavor!)
  • Place pork in slow cooker with bay leaf, green chiles, onion and water. Cover slow cooker and cook on low for 8 hours.
  • Remove pork to a cutting board or bowl, reserve 1 cup green sauce. Discard bay leaf. When pork is cool enough to handle, shred with two forks.
  • Add green sauce as needed for flavor and moister pork. Season with salt and pepper if needed.
  • Serve with warm tortillas, sliced green onions, fresh salsa, cilantro and hot sauce or on a salad.

Notes

If you can't find Hatch green chiles, substitute canned chiles.
 

Nutrition

Serving: 1g | Calories: 161kcal | Carbohydrates: 2g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 731mg | Potassium: 437mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 2mg