Pork Chili Verde & White Beans: This Slow-cooker Pork Chili Recipe Is the Happy Ending to Your Day by 30Seconds Food
The homemade pepper sauce is what makes this pork chili verde recipe special. If you like more heat, leave the seeds in the peppers.
- 1 pork tenderloin (about 2 pounds)
- 1 cup tomatillo salsa
- 3 cups chicken broth
- 2 poblano peppers, halved and seeds removed
- 2 Anaheim peppers, halved and seeds removed
- 1 jalapeño, halved and seeds removed
- 1 onion, peeled and quartered
- 1 head garlic, cut in half
- 2 tablespoons olive oil
- 1 bunch fresh cilantro, chopped
- juice of 1 lime
- 2 cans (15 ounces each) navy beans, great northern beans or cannellini beans, drained and rinsed
Here's how to make it:
- Season the pork tenderloin with salt and pepper. Put it into a slow cooker. Add the tomatillo salsa and chicken broth. Cook on low for about 6 hours.
- While the pork cooks, put the peppers, onion and garlic on a baking sheet. Drizzle with a little olive oil. Roast in a preheated 400-degree F oven until soft and beginning to char, about 30 minutes. Remove and cool.
- Put the peppers and onion into a blender. Squeeze the garlic pulp from the skin and add it to the blender. Add the cilantro, lime juice and olive oil. Blend until smooth. Season with salt and pepper, to taste.
- When pork is ready, shred it with two forks. Add the verde sauce and beans. Cover and simmer on low for about 30-40 minutes. Serve with additional fresh cilantro.
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Slow Cookers $20 & Up
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Tomatillo Salsa $3 & Up
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