Slow Cooker Chili Verde
- Total Time
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 chile1 medium
canola oil1 Tbsp, 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), medium, minced (or to taste)
uncooked zucchini1 medium, trimmed and diced
uncooked lean pork tenderloin1 pound(s), cut into 1-inch chunks
tomatillo1 cup(s), chopped, about 3 small husked tomatillos
ground cumin½ tsp
cayenne pepper⅛ tsp, or 1/4 tsp chipotle chile powder
dried oregano¼ tsp, crushed
table salt1 tsp
black pepper¼ tsp
fat free chicken broth1 cup(s)
polenta8 ½ oz, use half of a 17 oz prepared polenta log
- 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.
- 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.
- 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.
- 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