Slow cooker chili verde
8
Points®
Total Time
7 hr 30 min
Prep
25 min
Cook
7 hr 5 min
Serves
4
Difficulty
Moderate
This Mexican-inspired pork chili has great flavors like smoky heat, tangy and savory. The toasted skin on the poblano lends a milk smokiness to the dish. Be sure to remove the seeds from the chile before adding it to the slow cooker. Tomatillos, which are actually a berry, add the tang and the rich pork is the savor anchor to the stew. The deep corn flavor of the polenta and creamy texture are perfect for this dish. If you are in a hurry, sear your slices of polenta and spoon the chili over them in place of mashing. Super family-friendly, this chili is one to share with friends and doubles easily for a crowd.
Ingredients
Poblano pepper
1 medium
Canola oil
1 Tbsp, or 1 1/2 tsp each canola and olive oil
Onion
1 small, diced (about 1 cup)
Garlic
1 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
⅛ 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)
Uncooked polenta
8½ oz, use half of a 17 oz prepared polenta log
