Tomatillo Pork Chili Verde Stew for Crock Pot or Slow Cooker
437
A Mexican twist for your slow cooker. Packed with flavor, lean pork in a tangy tomatillo sauce.
Ingredients
| 2 | pounds |
pork loin
|
|
| 1 ½ | pounds |
tomatillos
husks removed |
|
| ½ | bunch |
cilantro
chopped |
* |
| 1 | each |
jalapeño pepper
seeded and minced |
* |
| 2 | medium |
poblano peppers
seeded and chopped |
* |
| 1 | each |
sweet red bell peppers
seeded and chopped |
|
| 15 | ounces |
white beans
rinsed and drained |
|
| ½ | large |
onions
diced |
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
oregano
dried |
Directions
Remove excess fat from the pork loin. Cut into 1" squares
Wash and quarter tomatillos. Purée in blender with the cilantro and jalapeno
Add all ingredients into a in a 4 quart crockpot. Stir well.
Cook on low heat setting for 6 to 8 hours or on high setting for 3 to 4 hours
For a thicker sauce (the tomatillos will release a lot of juice) mix 2 teaspoons of cornstarch with 2 tablespoons of water and add to the slow cooker about ½ an hour before serving. For a thinner sauce add a bit of water or stock.
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Nutrition Facts
Serving Size 391g (13.8 oz)Amount per Serving
Calories 53743% of calories from fat
% Daily Value *
Total Fat 25g
39%
Saturated Fat 9g
45%
Trans Fat
0g
Cholesterol 124mg
41%
Sodium 494mg
21%
Total Carbohydrate
9g
9%
Dietary Fiber 7g
27%
Sugars g
Protein
99g
Vitamin A 4%
•
Vitamin C 120%
Calcium 12%
•
Iron 27%
* based on a 2,000 calorie diet
How is this calculated?
