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Chili Verde

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Try this flavorful, spicy tenderloin in place of your same-old, same-old pork chops.


  • 1 ½ lbs pork tenderloin or chicken breast, cubed
  • 1 fresh tomatillos
  • 2-4 jalapeño peppers
  • 2 poblano peppers
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 3-4 teaspoons salt
  • ¼ cup chicken broth

1 Husk the tomatillos and place in boiling water for 15 minutes.

2 Strain and set aside to cool.

3 Put jalapeños and poblanos on a cookie sheet and place under the broiler until their skins are charred. Turn and char the other side.

4 Remove from the oven and set aside to cool.

5 Place the onion, garlic and broth in the crock-pot.

6 Add the meat, cumin and salt, and stir.

7 Carefully peel the tomatillos and peppers while they're still warm.

8 Place in a blender and puree until smooth.

9 Cover the meat with the tomatillo sauce.

10 Cook on low for 8 hours.

11 Serve with rice, cheese and tortillas.

  • The more jalapeños, the more spice you'll get.

  • Check out our Hispanic Heritage page for even more Hispanic Heritage content.

Comments

Alisa
Alisa
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8/23/2008 - 10:49PM
Report Abuse 		This is delicious! I loved it!
loganbenn
loganbenn
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6/18/2008 - 2:32PM
Report Abuse 		I'm not a big fan of spicy, but the flavor of this chili is AWESOME!! I never made 'green' chili before and was so thrilled to find a recipe that ROCKS!! My kitchen smelled like an authentic mexican restaurant!! You can mellow the spicy by adding more tomatillos and only one jalepeno.


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