Ingredients
3tbspoil,divided, or as needed
1tspsalt
1tspground black pepper
1tspgarlic powder
1tsppaprika
2tspcumin,divided
1tsponion powder
1tspchili powder
½tspcayenne pepper
2lbspork shoulder roast,or more to taste
5tbspcornstarch
4cupsbeef stock
16ozgreen salsa,(1 jar), such as Herdez®
2cupshatch green chile peppers,roasted, diced
10oztomatoes and green chiles,(1 can), such as RO*TEL®, diced
2white potatoes,diced
4medium tomatillos,husked, quartered
1bunchcilantro,chopped, divided
1jalapeno pepper
1anaheim chile pepper,cored
1serrano chile pepper,cored, or more to taste
1tspliquid smoke flavoring
½cupMexican cheese blend,shredded, or to taste
6tbspsour cream,or to taste
Preparation
Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
Mix the salt, black pepper, garlic powder, paprika, 1 teaspoon of cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub the spice mixture all over the pork. Top the pork with cornstarch and pat in to coat completely.
Heat the remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides for 5 minutes until almost black. Transfer seared pork to the slow cooker.
Reduce the heat to medium and pour the beef stock into the skillet. Whisk for 5 minutes until boiling, scraping up browned bits.
Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
Combine the tomatillos, ½ the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to the slow cooker.
Cover and cook on Low for 8 hours.
Remove pork from slow cooker and shred using 2 forks. Return the meat to the slow cooker. Season with additional salt and pepper.
Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro. Enjoy!
