Photo of Slow Cooker Chili Verde by WW

Slow Cooker Chili Verde

9
9
9
Smartpoints value per serving
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, or 1 1/2 tsp each canola and olive oil

uncooked onion(s)

1 small, diced (about 1 cup)

garlic clove(s)

1 medium clove(s), minced (or to taste)

uncooked 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

ground cumin

½ tsp

cayenne pepper

tsp, or 1/4 tsp chipotle chile powder

dried oregano

¼ tsp, crushed

table salt

1 tsp

black pepper

¼ tsp

fat free chicken broth

1 cup(s)

polenta

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

Instructions

  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

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