Slow Cooker Green Chili
- 2 (16 oz) jars of salsa verde (I always use Herdez)
- 2 (14.5 oz) cans of chicken broth
- 1 1/2 teaspoons cumin
- 1 (7 oz) can of fire roasted green chiles
- 3 potatoes OR 2 (15 oz. cans of white beans, rinsed and drained)
- 1 red pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups frozen corn
- Pork Butt Roast, trimmed of fat (which incidentally isn't a butt at all 😉
- Lime wedges, chopped cilantro, sour cream, shredded cheese, to serve as garnishes
- Pour salsa verde and chicken broth in a 6 quart slow cooker. Stir in cumin. Place green chilies, potatoes or beans, red pepper, onion, garlic, and corn in slow cooker. Top with Pork Butt Roast. Cook on low for 8-10 hours or until meat is ready to fall off the bone and shreddable. Remove roast onto a platter or cookie sheet remove bone - it should slide right off and shred meat using two forks. Keep chili covered while you work so that it stays warm. Return shredded meat back to slow cooker. Enjoy!
- This is chili is great with potatoes or beans. I make it both ways depending on which I have on hand. If I'm in a hurry, I use beans so that I don't have to peel and cut up potatoes. I also change up the toppings according to what I have on hand, but love it with juice squeezed from fresh lime slices. Also, if you get a late start, one half hour on high is about the equivalent to one hour on low, so you can make a little time up by adjusting accordingly. Also, I didn't specify the weight of the roast because I usually just grab one. I would suggest grabbing one you think will fit in your slow cooker. If the bone bothers you, feel free to use a boneless pork shoulder roast - you could probably even shred it right in the pot.
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