My friend Jessica gave me this recipe back in 2010, and I’ve been making it dutifully ever since. My husband loves it! I use it as a dip for chips, on omelettes, on enchiladas, burritos–even on/in cornbread…mmmm! The one thing you’ll need to know is that this really requires a large slow cooker. If you have a small or standard sized slow cooker, you may need to cut down on the chicken broth or pureed tomatillos.
Makes: A LOT of chili verde (freeze some!)
- 1/4 cup olive oil
- 1.5 lbs pork for stew
Brown pork chunks in olive oil.
- 2 medium onions, chopped
Add chopped onions and cook until soft.
- 1/4 cup flour
Add flour, stir and cook for 5 minutes. (You can transfer to the slow cooker at this time, as this is the easiest time to make the move. I keep my slow cooker on HOT while I do this stage.)
- 32 oz chicken broth
Add Chicken Broth. (Remember: if you have a smaller slow cooker–it may be good to add less, then add later as you have space)
- 3 28 oz cans tomatillos
Puree tomatillos then add to pork/onion mixture.
- 2 4 oz cans fire roasted green chilies
- 2 4 oz cans fire roasted jalapenos
- 1/2 tbsp oregano
- 2 tsp salt (or to taste)
- 1 tsp red pepper flakes
- 1 tsp ground black pepper
Add Chicken Broth.Add green chilies, jalapenos, oregano, red pepper flakes, salt and black pepper.
Cook on low heat for about 20 hours, stirring infrequently. When it is done, mash up the pork a little so it breaks up (sometimes I puree it in the food processor–depends on how smooth you want it–I like to use it as a sauce). I like eating with tortilla chips.