Unable to find a Southwestern-style pork chili like the ones he loved in Colorado, Jesse Boone, an Alpharetta accountant, devised his own. It's easy enough to throw together for weeknight meals. Roasted and peeled poblano or Anaheim chiles are traditional in this recipe, but canned chiles, hot or mild, also work well. Boone finds that a combination of mild chiles and half a can of chipotles produces a spicy but not searingly hot chili that most people can handle. Or, if you want it incendiary, you can do what we did by accident: use jalapenos in place of the mild chiles.
Boone puts the roast into his slow cooker whole, cooks it on low overnight, cools it, removes fat and shreds the meat the next day. For a quicker approach, remove excess fat before cooking, cut in large chunks and cook on high setting or, if preparing it in the morning before work, set on low and cook all day. -- Jim Auchmutey, Jeanne Besser