Home-Style Slow Cooker Pork Chili

My Go-To Weeknight Chili: A Flavor Explosion in Your Slow Cooker

As a busy mom of two, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Between school pick-ups, homework help, and the endless cycle of laundry, the last thing I want is to spend hours slaving away in the kitchen. That's why my slow cooker has become my absolute best friend. It's a magic box that transforms humble ingredients into flavourful feasts with minimal effort. And this pork chili recipe? It's a testament to the slow cooker's incredible power.

This isn't just any chili; it's a symphony of textures and tastes. The pork shoulder, slow-cooked to melt-in-your-mouth tenderness, is infused with a rich blend of spices. I love the smoky depth of the Hatch chiles, the tangy bite of the tomatillos, and the vibrant freshness of the cilantro. Each ingredient plays its part in creating a chili that's both comforting and exciting.

The beauty of this recipe lies in its simplicity. No complicated techniques, no obscure ingredients – just a handful of pantry staples and some readily available produce. The searing of the pork before it goes into the slow cooker adds a beautiful depth of flavor, creating a wonderful crust that contrasts beautifully with the tender interior. The beef stock, infused with the browned bits from the skillet, forms the rich and savory base of the chili.

I usually make a big batch on a Sunday afternoon, knowing that I'll have delicious, healthy meals for the rest of the week. It's perfect for busy weeknights – just grab a bowl, heat it up, and enjoy. It's also a huge hit with my family and friends, often making an appearance at potlucks and gatherings. They always ask for the recipe, and I'm always happy to share.

Serving Suggestions: This chili is incredibly versatile. I love serving it with all the classic toppings: shredded Mexican cheese, a dollop of sour cream, and fresh cilantro. Cornbread or tortilla chips are also wonderful accompaniments, adding a delightful crunch to the hearty chili.

Beyond the traditional toppings, I also like to experiment with other additions. Sometimes I'll add a squeeze of lime juice for extra brightness, or a sprinkle of crumbled cotija cheese for a salty, sharp counterpoint. If you're feeling adventurous, you could even try adding some cooked black beans or kidney beans for extra heartiness.

One of the best things about this chili is its adaptability. You can easily adjust the spice level to your liking. If you prefer a milder chili, you can omit the cayenne pepper altogether. If you want something spicier, add a little more, or even incorporate some chopped jalapeños. The possibilities are endless!

This chili recipe isn't just a meal; it's an experience. It's about the warmth and comfort of a slow-cooked meal, the satisfaction of creating something delicious with simple ingredients, and the joy of sharing a flavorful dish with loved ones. So, grab your slow cooker, gather your ingredients, and get ready to experience the magic of home-style chili.

Enjoy!

Step-by-step

• 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.