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Pork Chili Verde (Crock Pot)

Pork Chili Verde (Crock Pot)
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I’ve had Chili Verde on my recipe bucket list for a good long while! I’ve purchased the ingredients several times and then ended up making something else all together, pushing this recipe down the list…far too many times, actually. What a mistake that was! This recipe is wonderful! It’s got layer upon layer of spicy mexican flavor, has a nice thick and rich sauce that is great served soup style with tortilla chips and cheese or as a filling for tortillas. We enjoyed it both ways.

Hope you have a chance to try it, gang! Put it on your list, won’t you…

Crock Pot Pork Chili Verde

Let me show you how to make it happen…

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1. Grab 2 pounds of pork. I opted to use this lean Pork Sirloin Tip Roast (I wanted a lower fat option) but you could use country style ribs or chops as well. Both of those options would give it a richer flavor. Cut the pork into 1-2 inch cubes.

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2. Heat a large, deep skillet up over medium high heat. Add 1 Tb olive oil to the pan and allow it to heat through. Add the pork and brown.
3. Spray a 4-5 quart crock pot with cooking spray and place the browned pork into it.

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4. Add 1 tsp of olive oil to the hot skillet. Add 1 chopped onion and allow it to brown. Once the onions were hot I added just a bit (about 1-2 tsp) of hot water. This helped to loosen the pork drippings and added a nice golden brown color and delicious flavor to the onions. Cook until the onions are soft.

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5. Place the cooked onions in the crock pot and add 1 3/4 C chicken broth. Cover and cook on low for 3 hours.

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6. In a large mixing bowl place 1 (10 ounce) can green enchilada sauce 1 (27 ounce) can  green chiles and 1 (8 ounce) can green chiles. Blend them together (I used an immersion blender, but you can certainly use a regular blender).

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7. Add the green sauce and 1½ tsp garlic powder, 2 ½ Tb chicken bullion granules, 1 Tb cornstarch, ½ ts oregano, 1 Tb cumin, ½ Tb jalapeno, 4 Tb chopped cilantro, ½ Tb chili powder, 1 Tb green Tabasco sauce and 2 (15 ounce) cans great white northern beans to the crock pot. Cover and cook on low for an additional 2 hours.
8. Add 1/4 C sour cream and 1 Tb butter. Stir and give it a taste. Add salt and pepper to taste.

You can eat it as a soup/chili with tortilla chips and cheddar cheese.

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Or spoon some of the chili verde into flour tortillas…

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Cover with a bit more chili verde and some cheddar cheese. Cover the pan and bake in a 400 degree oven for about 20 minutes.

Pork Chili Verde

Sprinkle with chopped cilantro and green onions.

Here’s the handy printable…

Pork Chili Verde (Crock Pot)

Prep Time: 15 minutes

Cook Time: 5 hours, 20 minutes

Total Time: 6 hours

Yield: 10 servings

Ingredients

2 pound pork (I used a shoulder tip roast)
1 Tb + 1 tsp olive oil, divided
1 onion, chopped
1 3/4 C chicken broth
1 (10 ounce) can green enchilada sauce
1 (27 ounce) can green chilis
1 (8 ounce) can green chilis
1 1/2 tsp garlic powder
2 1/2 Tb chicken bouillon granules
1 Tb cornstarch
1/2 tsp oregano
1 Tb cumin
1/2 Tb jalapeno, chopped
4 Tb cilantro, chopped
1/2 Tb chili powder
1 Tb green Tabasco sauce
2 (15 ounce) cans great white northern beans, drained
1/4 C sour cream
1 Tb butter
Optional:
Flour Tortillas
Cheddar Cheese
Green Onions
Cilantro

Instructions

1. Grab 2 pounds of pork. I opted to use this lean Pork Sirloin Tip Roast (I wanted a lower fat option) but you could use country style ribs or chops as well. Both of those options would give it a richer flavor. Cut the pork into 1-2 inch cubes.
2. Heat a large, deep skillet up over medium high heat. Add 1 Tb olive oil to the pan and allow it to heat through. Add the pork and brown.
3. Spray a 4-5 quart crock pot with cooking spray and place the browned pork into it.
4. Add 1 tsp of olive oil to the hot skillet. Add 1 chopped onion and allow it to brown. Once the onions were hot I added just a bit (about 1-2 tsp) of hot water. This helped to loosen the pork drippings and added a nice golden brown color and delicious flavor to the onions. Cook until the onions are soft.
5. Place the cooked onions in the crock pot and add 1 3/4 C chicken broth. Cover and cook on low for 3 hours.
6. In a large mixing bowl place 1 (10 ounce) can green enchilada sauce 1 (27 ounce) can green chiles (undrained) and 1 (8 ounce) can green chiles (undrained). Blend them together. I used an immersion blender, but you can certainly use a regular blender.
7. Add the green sauce and 1½ tsp garlic powder, 2 ½ Tb chicken bullion granules, 1 Tb cornstarch, ½ ts oregano, 1 Tb cumin, ½ Tb jalapeno, 4 Tb chopped cilantro, ½ Tb chili powder, 1 Tb green Tabasco sauce and 2 (15 ounce) cans great white northern beans to the crock pot. Cover and cook on low for an additional 2 hours.
8. Add 1/4 C sour cream and 1 Tb butter. Stir and give it a taste. Add salt and pepper to taste.
You can eat it as a soup/chili with tortilla chips and cheddar cheese.
Or spoon some of the chili verde into flour tortillas...
Cover with a bit more chili verde and some cheddar cheese. Cover the pan and bake in a 400 degree oven for about 20 minutes.
Sprinkle with chopped cilantro and green onions.
http://jamiecooksitup.net/2016/02/pork-chili-verde-crock-pot/

Recipe adapted from Family Favorite Recipes

 



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