Classic Old fashioned New Mexico Green Chili
This is my favorite slow cooker pork chop recipe because it's tasty and easy. If you love a good authentic Mexican green chili, then this is for you. Plus, it can be cooked all day or just for an hour, so it's ready anytime!
Cooking MethodSlow Cooker
Ingredients
- 2 teaspoon olive oil
- 1/2 pound pork loin, cut into 1/2-inch chunks and all visible fat removed
- 3 small garlic cloves, finely minced
- 1 red onion, finely chopped (optional)
- 2 tablespoon masa flour
- 2 tablespoon cornstarch
- 4 tablespoon water
- 28 ounce New Mexican chiles (roasted, peeled, seeded, and finely chopped)
- 1 tablespoon chopped jalapeno pepper (optional and preferably fresh)
- 1 teaspoon cumin
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 2 3/4 cup chicken broth
- 2 large fresh tomatoes, pureed (or peeled and chopped) (optional)
Instructions
- In skillet, heat olive oil over medium-high heat.
- Saute pork until all pink is gone (about 5 minutes).
- Move meat aside and add garlic and onion.
- As soon as garlic sizzles, stir together with pork.
- Put into slow cooker on high.
- In a small bowl, make thickener by adding water to flour and cornstarch (Add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking to decide if the texture is what you want, or you may accidentally make it too thick).
- Add mixture to slow cooker.
- Add chiles, spices, chicken broth to slow cooker.
- Bring to a low boil, then reduce heat and add tomatoes (Puree the tomatoes if you like a very smooth sauce; peel and chop 'em if you like more texture).
- Simmer on very low heat, covered, for at least 1 hour (preferably all day). Serve over plain or mexican rice, burritos, chile rellenos, chimichangas, etc. Freezes very well.