Sunday, November 13, 2011

Slow Cooker Chili Verde

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.

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