Name: Slow Cooker Poblano Tomatillo Pork Chili
Prep time: 15 min
Cook time: 380 min
Total time: 395 min
Ingredients: 4 large poblano peppers (sliced in half lengthwise (seeds and stems removed)); 2 tbsp olive oil; 2 lb pork loin roast, chopped; Salt and pepper (to taste); 2 jalapeno peppers (chopped); 4 cloves garlic (chopped); 2 lbs tomatillos, husks removed, quartered; 2 (15-ounce) cans cannellini beans, drained; 3 tbsp chili powder; 3 cups chicken broth; chopped cilantro, crumbly white cheese, sliced limes, avocado, and sliced jalapenos, for serving

When the air turns crisp and your favorite chili feels a little too familiar, try this slow cooker roasted poblano and bright tomatillo chili with tender pork. This recipe hits all the right notes – it’s bold with just the right amount of heat and so hearty and filling.

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This pork chili, from Mike Hultquist’s The Spicy Food Lover’s Cookbook, is a must-make slow cooker recipe for fall and winter. It’s something special – poblano peppers, fresh tomatillos, tender pork, and pinto beans simmer together until they become a rich, hearty chili with a touch of bright, tangy flavor.

What I love most about this chili is the heat level. It’s more of a gentle warmth than a fiery kick so it’s perfect for those of us who prefer a one-alarm chili over a five-alarm one.

Ingredients

Poblano peppers
Tomatillos
Jalapeno peppers
Pork loin roast
Cannellini beans
Garlic
Chili powder
Chicken broth
Salt and pepper
Olive oil

How to Make It

☑️ Roast the Poblano Peppers

Slice the poblano peppers lengthwise (discard the stem and seeds) and place them on a baking sheet skin-side up. Broil them in the oven for about 15 minutes or until they are charred. Let them cool for a minute and, once you can handle them, peel them. Roughly chop them and place them in the slow cooker.

☑️ Brown the Pork

Heat the olive oil in a large pan. Add the pork and jalapenos. Brown the pork on both sides. Add the garlic, stir and then transfer it all to the slow cooker.

☑️ Simmer

Add all of the other ingredients to the slow cooker, stir, and secure the lid. Cook the chili on low for 6 hours.

☑️ Garnish and Serve

Ladle the chili into bowls and add your favorite toppings. I love avocado, cheese, chopped cilantro, and crushed tortilla chips.

More Chili Recipes

a bowl of chili with cheese and avocado.

Slow Cooker Poblano Tomatillo Pork Chili

This slow cooker pork chili is a cozy, must-make recipe for fall and winter. With roasted poblanos, fresh tomatillos, pinto beans, and tender pork, it cooks down into a rich, hearty chili with smoky depth and a burst of fresh flavor.

5 from 1 rating

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Author: April Anderson

Servings: servings

Prep Time: 15

Cook Time: 6 20

Total Time: 6 35

Ingredients

4 large poblano peppers sliced in half lengthwise (seeds and stems removed)
2 tbsp olive oil
2 lb pork loin roast, chopped
Salt and pepper to taste
2 jalapeno peppers chopped
4 cloves garlic chopped
2 lbs tomatillos, husks removed, quartered
2 (15-ounce) cans cannellini beans, drained
3 tbsp chili powder
3 cups chicken broth
chopped cilantro, crumbly white cheese, sliced limes, avocado, and sliced jalapenos, for serving

Instructions

Set the oven to broil. Place the poblano peppers on a baking dish, skin sides up. Broil them for 15 to 20 minutes, until the skins blacken and char. Remove them from the heat and let them cool enough to handle. Peel off the puffy skins and discard them. Roughly chop the poblanos and toss them in the slow cooker.
Heat a large pan to medium heat and add the olive oil. Season the pork with a pinch of salt and pepper. Add the pork and jalapeno peppers to the pan and cook them for about 5 minutes. You want a dark crust to start to form on the pork.
Add the garlic and cook another minute, stirring. Toss the whole thing in the slow cooker.
Add the tomatillos, cannellini beans, chili powder, chicken broth, salt and pepper to the slow cooker. Cook for 6 hours on low. Scoop the chili into bowls and garnish with chopped cilantro, crumbly white cheese, sliced limes, avocado, and sliced jalapenos.

Notes

If you’d like a thinner consistency to your chili, add more stock to the mix. As a flavor enhancer, try using beer instead of broth. Mike recommends a strong IPA.

Poblano peppers are very low on the heat scale, though you’ll get a huge amount of flavor with them, particularly from the roasting. If you’re looking for more heat, toss in a few hotter peppers, or increase the amount of chili powder.

Recipe from The Spicy Food Lover’s Cookbook by Michael Hultquist. Recipe shared with permission from the author.

Nutrition Estimate

Course: Soup

Cuisine: American

Keyword: roasted poblanos, slow cooker pork chili, slow cooker tomatillo chili

More Recipes with Poblano Peppers

Cold night, warm bowl of this chili — that’s my kind of plan. I hope you love this cozy pork chili as much as I do!

Happy cooking,

One Comment

Mike Hultquist says:

December 17, 2018 at 4:24 pm

This looks wonderful, April! I’m so glad you liked the recipe! Thanks so much for sharing it, and for making it look so incredibly appetizing. You are such an amazing cook.