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Photo of Slow cooker chili verde by WW

Slow cooker chili verde

10
Points®
Total Time
7 hr 30 min
Prep
25 min
Cook
7 hr 5 min
Serves
4
Difficulty
Moderate
This Mexican-inspired pork chili has great flavors like smoky heat, tangy and savory. The toasted skin on the poblano lends a milk smokiness to the dish. Be sure to remove the seeds from the chile before adding it to the slow cooker. Tomatillos, which are actually a berry, add the tang and the rich pork is the savor anchor to the stew. The deep corn flavor of the polenta and creamy texture are perfect for this dish. If you are in a hurry, sear your slices of polenta and spoon the chili over them in place of mashing. Super family-friendly, this chili is one to share with friends and doubles easily for a crowd.

Ingredients

Poblano chili pepper

1 medium

Canola oil

1 Tbsp, or 1 1/2 tsp each canola and olive oil

Onion

1 small, diced (about 1 cup)

Garlic

1 clove(s), minced (or to taste)

Uncooked zucchini

1 medium, trimmed and diced

Uncooked lean pork tenderloin

1 pound(s), cut into 1-inch chunks

Tomatillo

1 cup(s), chopped, about 3 small husked tomatillos

Ground cumin

½ tsp

Cayenne pepper

⅛ tsp, or 1/4 tsp chipotle chile powder

Dried oregano

¼ tsp, crushed

Table salt

1 tsp

Black pepper

¼ tsp

Fat free chicken broth

1 cup(s)

Uncooked polenta

8½ oz, use half of a 17 oz prepared polenta log

Instructions

  1. Place poblano chile over open flame of stovetop and roast until browned all over, turning with metal tongs, about 5 minutes total. (Note: If you have an electric range, broil chile, turning every few minutes, until browned.) Place chile in a resealable plastic bag; close and set aside.
  2. Heat oil in a large skillet. Add onion, garlic and zucchini; sauté over high heat, stirring frequently, until tender, about 3 to 5 minutes. Spoon vegetables into a 3- to 5-quart slow cooker; add pork and tomatillos.
  3. Remove chile from bag and hold chile under running water; scrape off skin with fingers. Chop chile and add to slow cooker; add cumin, cayenne or chile powder, oregano, salt, pepper and broth. Cover and cook stew on low for 6 to 7 hours.
  4. Cut polenta into small pieces; place in a microwave-safe serving bowl. Microwave on HIGH until polenta is hot and tender, about 2 minutes. Mash polenta and then beat with a spoon to a fluffy consistency. Spoon stew over polenta and serve. Yields about 1 cup of chili and 1/4 of polenta per serving

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