8 hr 35 mins
8 hr 45 mins
- 2½–3 pounds pork shoulder (Boston butt,) well-trimmed
- 2½ pounds tomatillos, husks removed
- 2 jalapeños
- 2 poblano peppers
- 2 tablespoons oil
- 6 cloves garlic, peeled
- 2 packets Instant Chicken Bone Broth
- 1 cup fresh cilantro
- ¼ teaspoon salt
- ½ cup smoked feta (or regular feta)
- Pickled jalapeño, to serve
- Tortilla chips, to serve
Broil the peppers and tomatillos
Wash and dry the tomatillos, jalapeños, and poblanos. Heat broiler on high and place the oven rack in the position second-highest from the top. In a large mixing bowl, add the whole tomatillos, jalapeños, and poblanos and the canola oil and stir to coat. Transfer to a rimmed baking sheet and spread out evenly. Broil until charred and bubbling, about 5 minutes, then remove from broiler and use a pair of metal tongs to turn them. Return to the broiler for another 5 minutes, then transfer back to the large mixing bowl and cover tightly with a sheet of foil. Set aside without uncovering until steamed and cooled, about 10–15 minutes.
Broil the pork
Move the oven rack to the highest position. Slice the pork shoulder crosswise into 1-inch thick steaks. Lay the cuts of pork onto a rimmed baking sheet and cook under the broiler until the edges are browned and crispy, about 5–10 minutes. Remove from the broiler and set aside on a plate.
Make the salsa verde
Once the tomatillos and peppers are cooled, add all of the contents of the bowl (including the liquid) to a food processor or blender. Add the garlic, cilantro, and salt. Blend on high until smooth, about 30–60 seconds.
Slow cook the chili
Add the pork pieces to the slow cooker and pour the salsa verde mixture over them. Add the broth packets and set the slow cooker on high. Cook until the pork pulls apart easily, about 6–8 hours.
Garnish and serve
Ladle into bowls and top with fresh cilantro, smoked feta, pickled jalapeño, and tortilla chips.