Squirrel Picnic

Handmade with Love and Stuff

Seven Quart Crock-Pot Green Chile


green-chile1Imagine coming home after a long day of work, perhaps even commuting through the snow, to the aroma of green chile simmering in your Crock-Pot. Just one bowl is enough to warm you up and put a smile on your face. I originally created this recipe for my husband when we were first marriedit’s one of his favorite meals. Since then it has won first place at a chile cook-off and been my favorite meal to make for family. It’s perfect for so many occasions, from a weeknight dinner to a potluck. I know your family will enjoy it as much as mine has.


2 tbsp. vegetable oil
salt and pepper
5 lbs. pork shoulder, trimmed from the bone and cut into hand-size pieces
10 cloves garlic, minced
1 large yellow onion, diced
1 lb. tomatillos, husked and diced
2 15 oz. cans diced tomatoes with juice
2 lbs. Anaheim chiles, roasted, peeled, and diced
4-6 jalapenos, roasted, peeled, and diced
3 tbsp. cumin seeds, toasted in a dry pan over low heat, shaking the pan frequently, until aromatic
2 tbsp. ground cumin
2 tbsp. Mexican oregano
1 tbsp. red chili powder
¼ tsp. cayenne
¼ c. flour

  1. Heat oil in large skillet over medium heat.
  2. Season pork with salt and pepper and brown in skillet.
  3. To the Crock-Pot, add garlic, onions, tomatillos, tomatoes, and peppers. Stir in spices.
  4. Remove pork from skillet and arrange in Crock-Pot.
  5. Sprinkle flour into pan and stir to create a roux. Tuck spoonfuls of roux in amongst the pork.
  6. Cook on high heat for 4 hours or low heat for 6 to 7 hours.
  7. Shred pork with a fork and let simmer for 30 minutes more.

3 thoughts on “Seven Quart Crock-Pot Green Chile

  1. Thank you for sharing your award-winning chili with us! I do love coming home and having dinner basically done (courtesy of the slow cooker!). A quick question on the different types of chiles…do they take about the same time to roast in the oven or do you recommend doing them separately?

    • Hi, Allison! Thanks for your question. I find that the chiles take about the same time to roast, about 10-15 minutes (7 minutes or so per side). It’s a good idea to keep an eye on them, though, just in case. Happy cooking!

  2. For anyone out there wondering how to roast chiles, here’s the scoop (it’s so easy!): First, preheat your oven’s broiler. Line a baking sheet with foil, and arrange your Anaheim and jalapeno chiles on the sheet. Place them under the broiler (as close as you can to the heating element), and broil them until they’re charred and black, about 7 minutes. Then take them out, flip them over, and stick the sheet back under the broiler to char the other side. Don’t leave them in longer than 15 minutes or they will get mushy. After you remove them from the oven, place all the chiles in a brown paper bag to steam for a few minutes. This helps loosen the skins so they are easy to peel.