Best Crock Pot Pork Green Chili

Hey all! Here's my green chili recipe to keep you company during the plague! Nothing in this recipe is particularly exact, and it's made a little differently each time. As long as a few key components (Which shall be noted) remain the same, you'll have good results. I make this in a six quart crock pot, so if yours is significantly larger or smaller, you'll need to adjust accordingly.

Ingredients:

• 1 1/2 pound pork, cut into 1 inch cubes. Butt is good -- you need some nice connective tissue for this (Chicken thighs would also work pretty well.)
• 3/4 pound Bacon, cut into 1 inch strips. This is essential, you need that smoky flavor (If you can't eat pork and are using chicken thighs as noted above, try a smoked turkey leg, but I never have.)
• 2 pounds of tomatillos, quartered. You need some tomatillos in this, total amount can vary.
• 1 16 oz can of diced tomatoes. I know this is technically a green chili, but my extensive research indicates that some amount of tomatoes is necessary.
• 3 - 4 Jalepino peppers roasted, peeled and diced. Total amount of jalepinos to taste. Could be zero. Roast them under a broiler or on a burner of some sort and then put them in a bag for easy peeling. Strongly suggest you wear gloves when peeling peppers.
• 4-5 Anaheim peppers (The long light green ones), roasted, peeled and diced. Again, this is a matter of taste, you could have fewer, you could have more. WAY MORE. ahem. But this is a good starting point.
• 2 limes, which I will discuss later.
• Garlic. I'm not going to say exactly how much. Depends on how you feel about garlic. Personally I'd start with 4-5 cloves, smashed, and see how it goes.
• 1/2 to 1 onion depending on how you feel about onion. Peeled and coarsely chopped. Or diced, if you prefer.
• 1 tablespoon freshly ground cumin. Approximately. If that doesn't sound or smell like enough cumin to you, add more. If it sounds like too much, add less.
• Salt and pepper to taste.
• Water or pork stock (or chicken stock), to cover.

Directions:

Chuck everything but the limes in the crock pot, add stock just to cover. Cut one of the limes in half and squeeze the juice from both halves into the crock pot when you start cooking. Cook on high for 4 hours. At the end of 4 hours, taste the chili and add the juice of the other lime if it's not tangy enough. If the chili isn't thick enough for you, you can make a slurry of corn starch or flour and use that to thicken it a bit. This isn't really designed as a super-thick chili, but I usually like it a little thicker than it comes out on its own.

You can brown the meat and sweat the veggies if you want to, but I honestly haven't found it to make all that much of a difference for this chili.

Serving Suggestions:

• On and in any burrito, especially a breakfast burito
• In a bowl on its own, or with rice.
• Add 1:1 chili and shredded cheese to a bowl and curl up with a nice bag of corn chips.
• Over tamales is good

submitted by /u/FlyingRhenquest
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