Slow Cooker Chili Verde
(from salonx’s recipe box)
This pork and vegetable green chili is delicious over polenta but you can spoon it over two cups of canned, heated pinto or kidney beans if you prefer.
POINTS® Value: 8
Level of Difficulty: Moderate
Source: weightwatchers.com
Prep time: 25 minutes
Cook time: 425 minutes
Serves 4 people
Categories: Beef
Ingredients
- 1 medium poblano chile
- 1 Tbsp canola oil, or 1 1/2 tsp each canola and olive oil
- 1 small onion(s), diced (about 1 cup)
- 1 large garlic clove(s), minced
- 1 medium zucchini, trimmed and diced
- 1 pound lean pork tenderloin, cut into 1-inch chunks
- 1 cup chopped tomatillos, about 3 small husked tomatillos
- 1/2 tsp ground cumin
- 1/8 tsp cayenne pepper, or 1/4 tsp chipotle chile powder
- 1/4 tsp dried oregano, crushed
- 1 tsp table salt
- 1/4 tsp black pepper
- 1 cup fat-free chicken broth
- 8 1/2 oz polenta, use half of a 17 oz prepared polenta log
Directions
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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.
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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.
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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.
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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