My family loves chili! Every year we always make our favorite, Cincinnati Chili, but we always try new recipes in search of a new favorite and this healthy Crockpot Chili Verde hits the spot!
This year we tried a Mexican twist on our favorite fall staple: Chili Verde. I really like Salsa Verde, so I immediately gravitated towards it when I saw the original recipe from Judith Finlayson in her book, Delicious and Dependable Slow Cooker Recipes.
This chili is everything I wanted it to be and is so delicious. I did modify it to fit our family’s taste, leaving out the habanero pepper. It is not too spicy and my kids also enjoyed it. You can always amp up the spice by adding the optional pepper, which will definitely bring the heat!
Making it in the crockpot also freed up my afternoon and made clean up super easy. I love using my crockpot. It just makes life so much better! #duh
Crockpot Chili Verde
- 2 cups boiling water
- 1 tablespoon butter
- 2 lbs boneless pork chops cut into 1 inch cubes
- 1 large yellow onion finely chopped (to save time and tears you can buy pre-chopped onions in the refrigerated produce section)
- 6 cloves garlic minced
- 1 jalapeno pepper finely chopped
- 1 habanero pepper finely chopped *OPTIONAL if you want it spicy*
- 1 tablespoon oregano dried
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups chicken stock
- 2 19 ounce cans of white kidney beans, drained
- 1 tablespoon apple cider vinegar
- 1 4 ounce can mild green chiles *OPTIONAL*
Heat skillet over medium-high heat and add butter.
Add pork in batches (I did three at a time) and brown the meat, turning while cooking.
Using a slotted spoon, transfer the pork to your crockpot.
Reduce heat to medium.
Add onion and cook while stirring until the onions are soft (5-7 minutes).
Add garlic, jalapeño pepper, oregano, cumin, salt and pepper.
Cook while stirring for one minute.
Transfer mixture to blender or food processor.
Add 1 cup chicken stock and blend until smooth.
Add vegetable mixture (should resemble soup), remaining stock, beans and vinegar to crockpot.
Stir and cook on LOW for 8-10 hours or HIGH for 4-5 hours, depending on how much time you have.
Just before serving, stir in green chilies.
NOTE: This is a thinner chili and has more of a soup consistency, which I really enjoyed. If you prefer a thicker chili, puree only one cup of the beans with one cup of your stock, before adding it to the meat.
Tip: most grocery store butchers will cut and cube your meet for you free of charge!
Garnishes: Avocado, Cilantro, Plain Greek Yogurt/Sour Cream, Shredded Cheddar Cheese
Adapted from Delicious Dependable Slow Cooker Recipes