The cold winds are blowing up here in Maine. Besides zipping the jackets up a bit higher and scrambling to find a pair of mittens, it's time to get a pot of chili bubbling in the slow cooker. The tangy mild flavor from this recipe is the perfect belly warmer on a chilly day.
My version of chili verde uses pork tenderloin and a hearty helping of green tomatoes, green chilies and bell peppers. I used green tomatoes from my garden...carefully plucked before the first frost. Many markets carry tomatillos which are used in the authentic Mexican version. If neither are available, a jar of salsa verde will give you the same flavor profile.
Better yet this is a perfect slow-cooker recipe. With a minute amount of midday prep work, I can have a hearty dinner on the table several hours later. Plus the low temperature simmering allows the flavors of the pork, vegetables and spices to meld - fantástico!
Ingredients
1 tablespoon olive oil
2 pounds pork tenderloin, cubed
1 medium onion, diced
1 red pepper, diced
1 green pepper, diced
1 can whole green chili, diced
2 cups green tomatoes (or tomatillos), diced
Salt & pepper
½ tablespoon cumin seeds, crushed
½ tablespoon coriander seeds, crushed
½ tablespoon chili powder (add more if you like it hot)
2 cubes, Knorr vegetable bouillon
1 can cannellini beans, drained & rinsed
1 can kidney beans, drained & rinsed
3 cups water
Directions
Heat oil over medium high heat in a pan. Generously salt and pepper pork. Add pork cubes to pan and brown evenly on all sides. Remove pork from pan and set aside. Add onions, tomatoes and bell peppers to pan. Saute until soft; onions should be yellow. Mix in green chilies and spices. Saute for a few additional minutes.
Combine browned pork, pepper mixture, bouillon cubes, beans and water in your slow cooker. Give it a good mix and allow to simmer on medium low heat for 2-3 hours.
Enjoy!
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