Tuesday, November 9, 2010

slow-cooker green chili... 6 hours and 30 minutes

the goods:

2 tablespoons vegetable oil
3 pounds boneless pork shoulder, cut into 1 and 1/2-inch pieces
1 and 3/4 cups low-sodium chicken broth
1 medium yellow onion, diced medium
2 garlic cloves, chopped
1/2 teaspoon ground cumin
5 carrots, cut into 1/2-inch pieces
3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
1 pound small red potatoes
fresh cilantro leaves, for serving

In a large skillet, heat 1 tablespoon oil over high. Season pork with salt and pepper. In three batches, cook pork until browned on all sides, about 15 minutes total (add oil as needed). Transfer pork to 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.

Serve chili with cilantro.

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