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Crock Pot Chili Verde Recipe Recipe - Cooking Index

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Crock Pot Chili Verde Recipe

Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozBoneless pork - trimmed, 3/4 inch diced
1   Onion - finely chopped (medium)
1   Green pepper - seeded and chopped (optional)
1   Tomatillos - drained
1/4 cup 59mlLa Victoria green taco sauce
2 cups 474mlChicken broth
1   Bay leaf
1 teaspoon 5mlPrepared garlic - chopped
1 teaspoon 5mlSugar
1/4 teaspoon 1.3mlCoriander - (optional)
1/4 teaspoon 1.3mlThyme
1/4 teaspoon 1.3mlBlack pepper
1 teaspoon 5mlChili powder* - up to 3
1/2 cup 118mlWater
2 tablespoons 30mlCornstarch

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.

Karen Ray


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