Pork Butt Chili Verde Is The Spice You Need In Your Life

I really can’t believe how easy this chili Verde is to make. You only need a handful of ingredients and you toss them all into the slow cooker for a fun set it and forget it meal. I love how my house smells as this yummy chili is simmering in the pot. Yum! I seriously plan to make a double batch of this the next time I cook it and freeze some for a quick meal at a later time. It would be greta to pull out a meal like this pork butt chili verde on the fly.

Check out what my pals over at Group Recipes had to say about this recipe:

Ok this recipe looks Soooo Good that it has prompt me!!… This will be my first attempt to cooking anything in a crock pot. I bought one still new in the box last summer at a yard sale for 10 bucks and still have not used it…This weekend ill try out your yummy looking recipe and cooking in a crock pot for the first time.

Crock Pot cooking is amazing, especially when cooking easy recipes such as this chili Verde.



3-pound pork butt, bone removed if one. meat cubed to 1-inch cubes

1 lb tomatillo tomatoes(i use small to med ones)

1 pasilla pepper

2 anaheim peppers

1 jalapeno

1 yellow onion, diced

1 cans of diced green chiles

1 1/2 cups of College Inn chicken broth

Morton salt, pepper to taste

1 1/4 tsp McCormick garlic powder

rue-equal parts flour and water. mixed well with whisk



on a foil lined baking sheet, add tomatillos, husks removed, pasillas, anehiems, and jalepeno pepper. Roast under a broiler on all sides until nicely browned. put in a glass bowl, cover with lid to steam.

Rinse pork and cube then add to slow cooker, add diced onion and salt, pepper, and garlic powder. Remove charred skins from peppers, and seeds, and dice and add to slowcooker, chop up all tomatillos, add to slowcooker, add the cans of diced green chiles, and broth. Stir to combine. Cover and cook on low for about 8 hours. After the meat is falling apart, to thicken sauce, make rue, and very quickly wisk in rue while drizzling in really slow. to avoid lumps. add enough to desired thickness. serve hot, on top of fried quesadillas, or chimis, or burritos. YUM



Quick Tip: I enjoy eating this slow cooker chile Verde with taco chips. Yum!

Thank you to Group Recipes for this great recipe.