Chili Verde with Pork

For a fun and festive food idea, make this recipe for Chili Verde with Pork. After a long day, come home to one of the best Tex-Mex slow cooker recipes this side of the Rio Grande.

Notes

Serve in bowls, with hot flour tortillas, salsa, and cilantro. You can also add fat free sour cream, grated reduced fat cheese, olives, pickled carrots or jalapenos.

Cooking MethodSlow Cooker

Ingredients

1 onion, chopped coarsely
1 green pepper, coarsely chopped
4 cloves of garlic, minced
1 tablespoon light olive oil
4 ounces canned green chilies, chopped
1 jalapeno, diced (optional)
7 tomatillos
2 pounds lean pork, trimmed and cubed
2 teaspoons oregano
2 teaspoons sage
1 teaspoon cumin
1 teaspoon red pepper flakes
1/2 cup light beer

Instructions

Sauté onion and green pepper with garlic cloves in olive oil. Throw into the slow cooker with a small can of diced green chiles. Add jalapenos if desired.
Peel off the husk and coarsely chop tomatillos. Add chopped tomatillos to slow cooker.
Brown pork in a pan, and then add browned pork to slow cooker.
Grind up oregano, sage, cumin and red pepper flakes in a coffee grinder or a mortar and pestle. Add ground herbs to the slow cooker.
Turn on the slow cooker to low and cook all day, about 8 to 10 hours.