Ingredients

• 3 tablespoons oil , divided, or as needed
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 teaspoons cumin , divided
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 0.5 teaspoons cayenne pepper , Optional
• 2 pounds pork shoulder roast
• 5 tablespoons cornstarch
• 4 cups beef stock
• 1 , 16 ounce
• 2 cups roasted Hatch green chile peppers , diced
• 1 , 10 ounce
• 2 whites potatoes , diced
• 4 medium tomatillos , husked and quartered
• 1 bunch cilantro , chopped, divided
• 1 jalapeno pepper , Optional
• 1 Anaheim chile pepper , cored
• 1 serrano chile pepper , cored, or more to taste
• 1 teaspoon liquid smoke flavoring
• 0.5 cups shredded Mexican cheese blend , or to taste
• 6 tablespoons sour cream , or to taste

Instructions

1. 1 Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low.
2. 2 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 to coat completely.
3. 3 Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
4. 4 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.
5. 5 Combine tomatillos, 1/2 the cilantro, jalapeño pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
6. 6 Cover and cook on Low for 8 hours.
7. 7 Remove pork from the slow cooker and shred using two forks. Return meat to slow cooker. Season with additional salt and pepper.
8. 8 Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

Nutrition per serving