This was my first attempt at chili verde and it was pretty darn good. The base of this chili is green tomatillo salsa instead of the typical red chili. I like spicy food and a half jar of medium salsa gives this dish plenty of heat. I always add a beer when making any chili because it gives the chili a great flavor. You can definitely leave that out and add a bit of water instead. I served this with Tostitos Scoops, cheese and sour cream. YUM!
1 1/2 jars of salsa verde
1 can of diced tomatoes- regular or Mexican blend
2lbs of boneless pork roast or shoulder, cubed
2 cloves of garlic, chopped
1/2 onion, chopped
1 beer, optional
1 cup of frozen or canned corn, optional
salt, pepper, cumin or chili powder for seasoning the pork
oil for cooking
Add a bit of oil to a large pan on medium heat. Add garlic and onions and cook for a few minutes. Add the cubed pork and cook until all sides are browned, aprox 5-10 min. You may add some spices to the pork as it cooks. I used cajun seasoning because that is what I had but cumin or chili powder would work well. Add browned pork to the crockpot and top with salsa and tomatoes. Cook on low for 6-8 hours. If using the beer and corn, add to crockpot after chili has been cooking for 3 hours. You can leave the meat in cubes or shred it as I did. To shred it, remove the meat, shred with a fork and then add pack to the chili and cook for 30 more min. Serve with cheese, sour cream and Scoops.