Slow Cooker Chile Verde
This chili combines pork with a freshly roasted green sauce made with three types of peppers, onion, garlic, cilantro and lime stirred in at the end.
Servings 8
Calories 225kcal
Ingredients
- 2 lbs pork tenderloin
- 1 cup jarred tomatillo salsa
- 1 1/2 tsp salt divided
- 3 cups chicken broth
- 2 15 oz cans navy beans drained
- 2 poblano chiles halved and seeds removed
- 2 anaheim chiles halved and seeds removed
- 1 jalapeño chile halved and seeds removed
- 1 onion peeled and quartered
- 1 head garlic top 1/3 cut off
- 3 tbsp olive oil divided
- 2 cups fresh cilantro stems removed/loosely packed
- 1 lime juiced
Instructions
- Cut the pork tenderloin crosswise into three pieces. Add the pork, tomatillo salsa, chicken broth and 1 teaspoon of salt to the slow cooker and cook on LOW for 6 hours.
- Preheat oven to 400 degrees.
- Place all the peppers, onion and garlic on a sheet pan lined with parchment paper. Drizzle with 1 tablespoon of olive oil.
- Roast the peppers, onion and garlic until browned and softened, about 30 minutes. Allow to cool. Remove the skin from the peppers and discard. Squeeze the roasted garlic cloves from the papery skin and discard.
- Add the roasted peppers, onion, garlic cloves, cilantro, lime juice, remaining 1/2 teaspoon of salt and remaining 2 tablespoons of olive oil to a food processor or high powered blender. Blend until smooth.
- Remove the lid from the slow cooker and shred the pork. Stir the green sauce and the drained beans into the chili. Cover and allow to cook on low for 30 - 60 additional minutes.
- Taste and add more salt if necessary. Serve the chili topped with chopped red onion, cilantro and sour cream.
Nutrition
Calories: 225kcal | Carbohydrates: 8g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 75mg | Sodium: 1076mg | Potassium: 636mg | Fiber: 2g | Sugar: 4g | Vitamin A: 565IU | Vitamin C: 32mg | Calcium: 29mg | Iron: 2mg