Crock Pot Chili Verde Recipe

Delicious, yet easy to prepare Mexican slow cooker recipe: crock pot chili verde.

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.

1 1/2 pounds boneless pork, trimmed, 3/4 inch dice

1 medium onion, finely chopped

1 green pepper, seeded and chopped (optional)

1 15 ounce can tomatillos, (available in Mexican section of larger supermarkets), drained

1/4 Cup La Victoria green taco sauce

2 Cups chicken broth

1 bay leaf

1 teaspoon prepared garlic, chopped

1 teaspoon sugar

1/4 teaspoon coriander (optional)

1/4 teaspoon thyme

1/4 teaspoon black pepper

1 to 3 teaspoons chili powder*

1/2 Cup water

2 Tablespoons cornstarch

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.

Will serve 4 to 6. *Adjust the chili powder to your personal heat preference.

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