Saturday, December 1, 2012

Crockpot Chili Verde

I'm on a roll today! I have a backlog of low-carb recipes after my husband's first week on the diet. Here's another one involving a Crockpot, which fulfills my promise to only use the device when it actually improves the recipe. In this case, slow cooking lean pork roast makes it super tender and flavors the sauce beautifully. Instead of chopping tomatillos (which are expensive where I live) I use jarred salsa verde as a shortcut. I often chop the veggies in the food processor instead of by hand. This emerges from the Crockpot super-flavorful and tangy. Serve with sour cream (and corn tortillas if you're not concerned about carbs).

Crockpot Chili Verde
1 bunch cilantro (Remove leaves, chop them, and set aside for garnish. Chop the stems and cook in Crockpot with rest of ingredients.)
2 onions, roughly chopped
6 cloves garlic, roughly chopped
2-4 jalapenos, roughly chopped, with seeds (we love spice, so I do 4, seeds and all. If you are sensitive to spice, try one or two, and remove the seeds)
1.5 lbs bell or poblano peppers, roughly chopped
3.5-4 lbs pork sirloin or loin roast or chops, cut into 1 1/2 inch pieces
1.5 T ground cumin
1 T dried oregano
1 T ground coriander
2 t Adobo seasoning
1 12 oz jar salsa verde
1 can Rotel tomatoes
1 t Liquid smoke (optional)
1 t Worchestershire (optional)
28 oz cannellini or pinto beans, drained. If you like a creamier, thicker sauce, you can mash approximately half of the beans with a fork before adding to the slow cooker (optional; not for low carb)

Garnish:
Juice of 1 lime
chopped cilantro leaves

I usually pulse the veggies in the food processor to save time. Place chopped veggies in bottom of slow cooker. Add remaining ingredients. Cook 8 hours on low. After cooking, add garnish.

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