Your slow cooker does all the hard work for you in this pork green chili recipe. Hatch green chiles are the star of this soup, but jalapeños can be used too!
Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed. Set aside or place in the refrigerator until .
Cut the pork roast into 1/2-inch by 1-inch pieces of pork. Season well with kosher salt and freshly ground black pepper.
If you're looking to add more heat, add extra chopped chiles as a garnish.
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