Crock Pot Chili Verde

by Amanda Mattos

Recently, the IFA and a handful of other friends escaped the confines of the District and went to Nags Head for a week. We took turns cooking dinner (I can only hope that Spencer and Mandy post their amazing Indian taco recipe at some point). Kay and I used an old favorite recipe of mine. It’s relatively cheap, easy to do for a big group, and is always, always a crowd pleaser. Since several members of the IFA have asked for the recipe, I figured I’d post it here for everybody’s benefit. Sadly, we were all too busy relaxing on our vacation to take any food photos, so you’ll have to use your imagination.

INGREDIENTS
1 pork tenderloin
2 No. 2 cans of tomatillos
1 No. 2 can of whole tomatoes
1/2 cup chopped cilantro
2 small cans green chili diced
1-2 jalapeno peppers
1 serrano pepper
4 or 5 cloves pressed garlic
1/2 cup diced onion
1 green pepper, roasted in olive oil till browned
salt & pepper to taste

Honestly, the hardest part of this recipe is just opening up all the cans. Chop the pork tenderloin into bite-size pieces. Blend the rest of the ingredients together until everything is integrated — I usually go for a pretty smooth texture. Throw it all in a slow cooker on low for 8 hours.

We served it with a dollop of sour cream and some home made cornbread. It’s so very good, and so very easy.

5 responses to “Crock Pot Chili Verde

  1. One should never use a garlic press. Always chop chop chop! The exposure to air makes the garlic taste astringent.

    Also, if you’re going for low-and-slow, you really shouldn’t use tenderloin. Pork shoulder is a lot better.

  2. I realize the point of this is to be a one-pot recipe, but the taste from searing the meat in a pan, deglazing with the liquid from the tomatoes, beer, or tequila, then reducing and adding that to the chili can’t be replicated.

    Also, a poblano pepper in there adds more depth to the flavor without adding heat.

  3. You could omit opening the cans by using fresh tomatos and tomatillos, even!

  4. I will try this soon!

    Thanks,

    http://www.kuraisollu.com

  5. We cooked up a batch tonight — sans tomatillos since we couldn’t find any (I know, and in the Bronx, too). Excellent, though pork shoulder would be a better cut.

    I sliced up some avocado, warmed up some tortillas, and made impromptu pork tacos.

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