Creamy Crockpot Pork Green Chili

Sometimes I like to play pretend.

I like to pretend that I hate green chiles.  I like to pretend that I don’t care if places out here claim to have the best green chili on the planet.  And most of the time it’s not totally pretending.  I mean, I’m from Texas and even with this delicious and fast recipe I will still take a bowl of fantastic traditional red chili any day.  I like to pretend it’s embedded in my soul.

 

And it kind of is.

But I can’t harbor bad feelings towards green chiles for one very big reason:  my mom’s enchiladas.  Lord help me I’m going to make those again very soon…and not even care when I eat the entire pan of them.  Who needs rice and beans?  I’ve got enchiladas to fill me up!

 

Anyway, back to this chili.  It’s warm.  It’s satisfying.  It requires very little cooking on your part and it’s a great dish to come home to at the end of a long and (soon) cold day.  I have to admit though, the green chiles that I used?  Not hot enough at all…if you like your chili spicy – even a little spicy – you’ll want to use medium or hot chiles.  And boy howdy, do I like it spicy!

CREAMY CROCKPOT PORK GREEN CHILI

• 4 boneless porkchops, cut into 1/2-inch cubes
• 1-2 15 oz cans cannelini beans, drained (I say 1-2 because if you like beans it’s good to add more.  Nate doesn’t like beans so I stuck with 1)
• 8 oz green chiles (these come in 4-oz cans, so get two), preferably medium or spicy
• 2 Tbsp olive oil
• 1/2 white onion, chopped
• 3 cloves garlic, minced
• 2 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 5 cups chicken stock
• 8 oz sour cream

In a skillet over medium heat brown the pork in the 2 Tbsp olive oil.  Meanwhile add the onion, green chiles, beans, and spices to the crock pot.  When the pork is browned (doesn’t have to be cooked all the way, just browned on the outside) add it to the crock pot.  Stir in the chicken stock.  Cook on low for 8-10 hours or on high for 4-5 hours.  After the cooking time slowly stir in the sour cream and serve with a side of cornbread.  Devour.

The only thing missing is the cold snowy day to eat this on!

 

P.S. I’d LOVE it if you clicked over to the Shape Magazine Best Blogger Awards and voted for Faces of Beauty!  I’m so excited to be nominated and would love the chance to share the message of Faces of Beauty with even more of the world!