Chili Verde


Award winning chili at the Johnston Chili Cookoff 2009.  A few years ago, my standby chili was lacking.  Hormel probably would win a throw down.  In searching for a new recipe I rifled through cookbooks old and new until I found the one.  This one.  Tangy, light, and a delightful break from regular chili.  Once tasted, you will wonder about all the years with the other stuff.

Chili Verde

3/4 pound boneless, lean pork (cut into bite size pieces)

1 pound tomatillos, chopped

1   15 ounce can Northern beans, drained

1    14 ounce can chicken broth

1 large onion chopped

1   can diced green chilies

6 garlic cloves chopped or minced

1 1/2 teaspoons ground cumin

salt and pepper to taste

1/2 cup chopped fresh cilantro

Optional:  sour cream

Spray skillet with non-stick spray, season pork with salt/pepper, and brown pork on all sides.  Combine pork and rest of ingredients except cilantro and sour cream in slow cooker.  Cook on low for 8 hours or on high for 4 hours.  Add chopped cilantro and cook for 10 minutes.  Serve with taste of sour cream.

*Adapted from Best-Loved Slow Cooker Recipes.


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