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.

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!


  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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