This Green Chili is one of my favorite go-to recipes. It’s easy to put together in the morning and ready to go when we walk in the door on busy nights. You know how it goes. Pick the kids up from school, violin and swimming lessons, soccer or basketball, homework, baths… we all have our share of those nights. There’s nothing like walking in the door knowing that dinner is as good as done. This chili is delicious as is or you can fancy things up and serve it with sour cream, shredded cheese, a little cilantro, or my favorite, fresh lime juice. Sometimes we even spoon it into tortillas or add some crunched up tortilla chips. We’ve also been known to enjoy a bowl on lazy weekends. It’s got plenty of spice for my family as written, but feel free to add more kick by using spicier green chilis or hotter green salsa. Next time you are in the mood for some chili, or need a slow cooker meal, give this recipe a try. We love it!
- 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.