Crock Pot Chili Verde Recipe

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless pork - trimmed, 3/4 inch diced
1		Onion - finely chopped (medium)
1		Green pepper - seeded and chopped (optional)
1		Tomatillos - drained
1/4 cup	59ml	La Victoria green taco sauce
2 cups	474ml	Chicken broth
1		Bay leaf
1 teaspoon	5ml	Prepared garlic - chopped
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	Coriander - (optional)
1/4 teaspoon	1.3ml	Thyme
1/4 teaspoon	1.3ml	Black pepper
1 teaspoon	5ml	Chili powder* - up to 3
1/2 cup	118ml	Water
2 tablespoons	30ml	Cornstarch

Recipe Instructions

Chili Verde can be a labor-intensive all day project, or a time and labor saving delicious change of pace. If you are craving delicious Mexican food, and a hearty yet unusual stew fits the bill, this melange of cubed pork, onions, broth and tomatillos, (green tomatoes), will be a tender yet authentic treat.

You have your choice of using a low or high setting on your slow cooker. You can prepare this recipe in a 2 to 4 quart cooker.

Combine broth and pork in crock pot and cook on high setting for one hour, or low setting for 2 hours. Combine tomatillos, onions, green pepper if desired and remainder of seasonings in cooker and cook on low setting another hour.

Occasionally check the fluids in stew. You are looking for a chowder-like consistency at this point. Add more water if needed.

Combine reserved water and cornstarch to form a thin paste. Return crock pot to high setting and stir in cornstarch mix, stirring until stew reaches a thickened consistency.

Serve with Mexican or white rice, and snack sized flour tortillas. To heat tortillas, simply wrap in plastic wrap and microwave 15 seconds per side. Allow two flour tortillas per person.

*Adjust the chili powder to your personal heat preference.

Source:
Karen Ray

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