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.
- 1 (2 pound) pork tenderloin
- 2-3 tablespoons olive oil
- 1 medium onion, chopped
- 1 Anaheim pepper, seeded and chopped
- 3-4 cloves garlic, minced
- 4 cups chicken broth
- 2 large (27 oz.) cans green chilies
- 1 (10 oz.) can green enchilada sauce
- 1-2 tablespoons green Tabasco sauce
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/3 cup chopped fresh cilantro
- Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat.
- Cut pork tenderloin into 2 or 3 large chunks and season generously with salt and pepper.
- Place pork in hot oil and sear on all sides until well browned. Remove pork and place in slow cooker.
- Add onion, Anaheim pepper and garlic to the skillet (adding more olive oil if necessary) and cook for 3-5 minutes, stirring to remove any browned bits from the bottom of the pan.
- Add pepper and onion mixture to the slow cooker with the pork.
- Cover with chicken broth and cook on high for 3-4 hours, or until pork is tender.
- Meanwhile, puree the 2 cans of green chilies, with juice, in a food processor or blender (you may have to puree one can at a time).
- Stir the flour, green enchilada sauce, Tabasco, 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, cumin and oregano into to the pureed chilies. Cover and refrigerate until ready to use.
- Remove pork from slow cooker and shred. Return to slow cooker, along with pureed pepper mixture and cilantro.
- Cook on low for another 3-5 hours. Serve with sour cream, shredded cheese and tortillas.
Who Dished It Up First: This is an original recipe.