Slow Cooker Chili Verde
10
Points® value
Total Time
7 hr 30 min
Prep
25 min
Cook
7 hr 5 min
Serves
4
Difficulty
Moderate
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.
Ingredients
Poblano chile
1 medium
Canola oil
1 tbsp(s), or 1 1/2 tsp each canola and olive oil
Onion
1 small, diced (about 1 cup)
Garlic
1 clove(s), large, minced
Zucchini
1 medium, trimmed and diced
Uncooked lean pork tenderloin
1 pound(s), cut into 1-inch chunks
Tomatillo
1 cup(s), chopped, about 3 small husked tomatillos
Cumin seeds
½ tsp(s)
Cayenne pepper
⅛ tsp(s), or 1/4 tsp chipotle chile powder
Dried oregano
¼ tsp(s), crushed
Table salt
1 tsp(s)
Black pepper
¼ pinch(es)
Fat free chicken broth
1 cup(s)
Polenta, dry
8½ oz, use half of a 17 oz prepared polenta log