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 ounce canned green chilies, chopped
- 1 jalapeno, diced (optional)
- 7 tomatillos
- 2 pound lean pork, trimmed and cubed
- 2 teaspoon oregano
- 2 teaspoon 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.