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Slow Cooker Chili Verde

recipe at a glance
Rating: 5/5 5 stars
6 reviews

ready in: over 5 hrs
serves/makes:   6
  

recipe id: 18551
cook method: crock pot
Chili Verde Recipe
photo by: CDKitchen Staff
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The "verde" in this pork-based stew comes from a combination of ingredients including green bell peppers, green chiles, jalapenos, and tomatillos.

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ingredients

2 pounds lean pork
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
4 cloves garlic, minced
1 can (4 oz) diced green chiles
2 jalapenos, sliced
4 medium tomatillos
2 teaspoons oregano
1 teaspoon dried red chili peppers
2 teaspoons sage
1 teaspoon cumin seeds
black pepper
1/2 cup beer
salt and pepper, to taste

directions

Coarsely chop and saute the onion and green pepper in olive oil with the garlic. Add to the crockpot along with the green chilis and tomatillos.

Trim off excess fat from the pork, cut into cubes, and brown in the pan that you sauteed the onion, etc. in. Add to crock. Add seasonings and beer. Cook on low for 8 hours or on high for 5 hours.

added by

supersalad

nutrition

385 calories, 25 grams fat, 8 grams carbohydrates, 29 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
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number of 4 star votes on this recipe
117%
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CDKitchen Reviewed



REVIEW: recipe rating

Very good and a forgiving recipe if you want to adjust quantities of any of the ingredients. The long cooking time does mellow the spices so you might need to add more towards the end or before serving. Also, use a good beer (otherwise it's the equivalent of just adding water).



Guest at CDKitchen.com




REVIEW: recipe rating
Super good recipe! We will definitely be making this again



Registered Member at CDKitchen.com
Member since:
Feb 12, 2008





REVIEW: recipe rating
I like using a slightly fattier pork in chile verde. Great flavor in this recipe.



Guest at CDKitchen.com




REVIEW: recipe rating
I used canned tomatillos because I can't buy fresh ones easily here. I also doubled the green chiles and omitted the green bell pepper. And I used ground cumin no the seeds.



Registered Member at CDKitchen.com
Member since:
Nov 9, 2007





REVIEW: recipe rating
I made this in the crockpot and it was so easy. I used fresh whole tomatillos and they softened up nicely.



Guest at CDKitchen.com




REVIEW: recipe rating
This was a great recipe for my whole family. Easy to make and can be used in a variety of ways. I've also made it without the canned chilies to lower the sodium and just substituted with a few extra tomatilloes. Yum!