Slow-Cooker Green Chili

The poblano peppers added a nice little twist to what would have been a regular chili-stew thing.  Ryan said, "This one's a keeper" and I wholeheartedly agreed, especially after tasting the meal you can make with your leftovers.  Stay tuned tomorrow for a post on your 2 for 1 dinner special with this Martha Stewart recipe!


2 Tbsp vegetable oil
3 pounds boneless pork shoulder, cut into 1 1/2 inch pieces
coarse salt and ground pepper
1 3/4 cups low-sodium chicken broth
1 medium yellow onion, diced medium
2 garlic cloves, chopped
1/2 tsp ground cumin
5 carrots, cut into 1/2-inch pieces
3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
1 1/2 pounds small red potatoes (cut in half if too large)
fresh cilantro leaves and lime wedges, for serving

In a large skillet, heat 1 Tbsp oil over high.  Season pork with salt and pepper.  Cook pork (in batches, if necessary) until browned.  Transfer pork to a 6-quart slow cooker.

Add broth to skillet, stirring and scraping up browned bits with a wooden spoon.  Pour broth into slow cooker, then add onion, garlic, cumin, carrots, chiles, and potatoes.  Cover and cook on high until meat is fork-tender, 6 hours.

Skim excess fat from top of chili.  Serve with cilantro and lime wedges.  If you'd like, with a slotted spoon, transfer 2 cups chili (leaving liquid behind) to an airtight container; let cool, uncovered, then refrigerate for burritos later in the week (I'll post that recipe tomorrow).