I’ve been wanting to make my own pork chili verde for a long time. But all the recipes I’ve come across seemed so complicated….requiring me to roast peppers and tomatillos and put in all kinds of time and effort. Which isn’t usually something I’m willing to do when I’m cooking for the family. And I figured there must be a way to make a great chili verde without all that work. The secret, I think, is in searing the pork before placing it in the crock pot, then cooking the vegetables in the same pan. It gives a great depth of flavor, but isn’t as time consuming as all that roasting.
And let me tell you, this stuff is amazing! Like, I would choose it for my last meal kind of amazing–especially served up with some sour cream and cheese. And with warm tortillas for dipping–knock your socks off good! My family wholeheartedly agrees, and no one ever complains that the recipes makes enough to feed us for two days.
Who Dished It Up First: This is an original recipe.