CHILI VERDE ...FANTASTIC FALL/WINTER RECIPE THAT CAN BE ADAPTED FOR A SLOW COOKER

Here is a great, lighter version, recipe for a green chili that uses pork, but you may use any meat or keep it vegetarian and use tofu/tempeh or cooked beans instead.

SERVES 4 HEARTY PORTIONS WITH RICE AND TORTILLAS, PICO DE GALDO AND SOUR CREAM/CHEESE


2 1/2 pounds stewing pork, well trimmed and cut into bite sized pieces

2 cups minced onion

4 cups water

2 cups chopped carrots

2 bay leaves
1 whole garlic bulb sliced across the top plus 3 garlic cloves smashed

1 pound canned tomatillos or canned tomatoes

2 chipotle peppers minced
OR 2 hot peppers ( jalapeno/Anaheim)
1 cup chopped green sweet pepper

3 tbsp vegetable oil

1 cup stock/water or beer

1 tsp ground cumin

1tsp mild chili powder

1 cup minced cilantro


Method:

Ina heavy bottomed Dutch oven/covered casserole..heat the 2 tsp oil and saute the pork pieces, in batches, until they are caramelized.
Add the bay leaves, onions and the split garlic bulb and cook for 4 mins on medium heat.
Add the  4 cups water and bring to boil, removing any scum that rises.
Reduce to low simmer and cook for 1 1/2 hours or until the meat is tender.


Meanwhile, place the 2 cloves garlic, canned tomatoes, bell pepper and chilies in a blender or food processor and create a puree.

In a deep skillet  heat the oil and add the tomatillo mix, and bring to boil, then add the spices and stock.  Carefully remove the cooked pork from the Dutch oven and place in the tomatillo sauce.
Simmer for 20 mins or until the flavors are combined.

Garnish with the minced cilantro and serve with warm tortillas, lime wedges, sour cream & salsas.

Variations use any boneless/skinless meat.
 of course if using tomatoes instead of canned tomatillos the chili is red not green.