Photo of Slow Cooker Chili Verde by WW

Slow Cooker Chili Verde

PersonalPoints™ per serving
Total Time
7 hr 30 min
25 min
7 hr 5 min
This pork and vegetable green chili is delicious over polenta but you can spoon it over two cups of canned, heated pinto or kidney beans if you prefer.


Poblano chile

1 medium

Canola oil

1 tbsp(s), or 1 1/2 tsp each canola and olive oil

Uncooked onion(s)

1 small, diced (about 1 cup)

Garlic clove(s)

1 clove(s), large, minced

Uncooked zucchini

1 medium, trimmed and diced

Uncooked lean pork tenderloin

1 pound(s), cut into 1-inch chunks


1 cup(s), chopped, about 3 small husked tomatillos

Cumin seeds

½ tsp(s)

Cayenne pepper

tsp(s), or 1/4 tsp chipotle chile powder

Dried oregano

¼ tsp(s), crushed

Table salt

1 tsp(s)

Black pepper

¼ pinch

Fat free chicken broth

1 cup(s)

Polenta, dry

8½ oz, use half of a 17 oz prepared polenta log


  1. Place poblano chile over open flame of stovetop and roast until browned all over, turning with metal tongs, about 5 minutes total. (Note: If you have an electric range, broil chile, turning every few minutes, until browned.) Place chile in a resealable plastic bag; close and set aside.
  2. Heat oil in a large skillet. Add onion, garlic and zucchini; sauté over high heat, stirring frequently, until tender, about 3 to 5 minutes. Spoon vegetables into a 3- to 5-quart slow cooker; add pork and tomatillos.
  3. Remove chile from bag and hold chile under running water; scrape off skin with fingers. Chop chile and add to slow cooker; add cumin, cayenne or chile powder, oregano, salt, pepper and broth. Cover and cook stew on low for 6 to 7 hours.
  4. Cut polenta into small pieces; place in a microwave-safe serving bowl. Microwave on HIGH until polenta is hot and tender, about 2 minutes. Mash polenta and then beat with a spoon to a fluffy consistency. Spoon stew over polenta and serve. Yields about 1 cup of chili and 1/4 of polenta per serving