Chili Verde (or Tomatillo Pot Roast)

12 Jul

So one thing I have gravitated to over the last year was crockpot recipes.  I noticed that I had more energy in the mornings than any other time.  Now I know why!

Because of this, I have accrued some great recipes!  Here is one adapted from the blog, “A Year of Slow Cooking.”  We love it b/c it is more like a tomatillo pot roast, and we LOVE tomatillos!

4 lbs chunk of meat (chuck roast or really anything will work!)

1 green bell pepper, seeded and diced

1 small onion, diced

1 can diced green chiles

14.5 oz can tomatoes (sometimes I add this, sometimes not)

10 tomatillos, diced (I pulse in a food processor until well chopped)

4 garlic cloves, minced

2 tsp Kosher salt

2 tsp cumin

Ancho chili powder ( I shake a good amount in)

1 Tbsp oregano

1/4 cup cilantro leaves, chopped.

Put raw meat in bottom of crockpot.  Add bell peppers and onions.  Then add the chopped up tomatillos.  If you use the food processor, no worries if it is really juice and looks totally liquid.  Add the rest of the ingredients and mix it all around in the crockpot so the meat is surrounded by all the yumminess.  Cook on high for 6 hours and then shred the meat with your fork.  Put the lid back on and leave it on low until it is all falling apart and tender.  I serve this over brown rice or with corn bread.  Enjoy!


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