Crockpot, Mexican, Pork, Soups, Chowders, and Stews

Crock-Pot Chili Verde


  • • 1 onion, coarsely chopped
  • • 1 bell pepper, green, coarsely chopped
  • • 4 garlic cloves, minced
  • • 1 tablespoon olive oil
  • • 4 ounce green chile, canned diced
  • • 1 jalapeno, diced (optional)
  • • 7 tomatillos
  • • 2 pound pork, lean, trimmed and cubed
  • • 2 teaspoon oregano
  • • 2 teaspoon sage
  • • 1 teaspoon cumin
  • • 1 teaspoon red pepper flakes
  • • 1/2 cup beer

1. Saute one onion and one green pepper with three or four cloves of garlic in olive oil. Throw into the crock-pot. Also add a small can of diced green chiles. (Depending on your propensity for spicy food, you may add from one to three jalapenos.)

2. Add tomatillos in the pot. Peel off the husk and coarsely chop.

3. Take pork and brown in the pan that you sauteed the onion, etc. in. Add into the pot.

4. Grind up in my mortar oregano, some dried red chile peppers, sage, and cumin seed and black pepper. Add to crock-pot.

5. Simmer for 2 hours or allow to cook all day in crock-pot.

6. Serve in bowls, with hot flour tortillas, salsa, and cilantro. You can also add sour cream, grated cheese, olives, pickled carrots or jalapenos.


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