Pork and Poblano Green Chili


For more Mexican flavor, this slow cooker pork chili calls for a jar of salsa verde in addition to broth.

Pork and Poblano Green Chili
Photo: Jason Donnelly
Prep Time:
25 mins
Slow Cook Time:
7 hrs
Heat Time:
2 hrs
Total Time:
9 hrs 25 mins


  • 2 poblano chile peppers, halved and seeded*

  • 1 green sweet pepper, halved and seeded

  • 3 cloves garlic

  • 1 ½ pound lean ground pork

  • 1 cup chopped onion (1 large)

  • 2 15 ounce can Great Northern beans, rinsed and drained

  • 1 16 ounce jar mild or medium green salsa (salsa verde)

  • 1 14 ounce can chicken broth

  • 1 ½ teaspoon ground cumin

  • ¼ cup snipped fresh cilantro

  • Fresh cilantro leaves, sour cream, and/or red salsa (optional)

  • Fried tortilla strips or scoop-shape corn chips (optional)


The day before:

  1. In a food processor combine poblano peppers, sweet pepper, and garlic. Cover and process until finely chopped. In a large skillet cook ground pork and onion over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add pepper mixture; cook and stir for 2 to 3 minutes or until peppers are tender.

  2. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker with a car adapter. Stir in beans, green salsa, broth, and cumin. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours; cool slightly. If desired, mash beans slightly with a potato masher. Transfer chili to a storage container; cover and chill overnight.

Tailgate day:

  1. Return chili to slow cooker. Stir mixture well. Cover and reheat on high-heat setting about 2 hours or until heated through, stirring occasionally.

  2. Tightly cover slow cooker and tote in an insulated carrier. Tote cilantro and, if desired, sour cream and/or red salsa in an insulated cooler with ice packs.

  3. At the tailgating site, plug slow cooker into car adapter and keep chili warm on warm-heat setting. Before serving, stir in snipped cilantro. Top each serving with cilantro leaves, sour cream, and/or red salsa. If desired, serve with corn chips.


*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Must-have equipment:

3 1/2- or 4-quart slow cooker with a car adapterInsulated carrierInsulated cooler with ice packs

Nutrition Facts (per serving)

430 Calories
19g Fat
37g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 430
% Daily Value *
Total Fat 19g 24%
Saturated Fat 7g 35%
Cholesterol 74mg 25%
Sodium 1152mg 50%
Total Carbohydrate 37g 13%
Total Sugars 4g
Protein 27g
Vitamin C 114.6mg 573%
Calcium 111.1mg 9%
Iron 4.1mg 23%
Potassium 537mg 11%
Folate, total 20.2mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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