Crock Pot Chili Verde

Crock Pot Chili Verde Recipe | Fawnskin Flyer

High Altitude Cooking doesn’t have to be rocket science, and here at GG’s Grotto we think it should be simple, so I do a lot of cooking in the crockpot!

A local favorite happens to be my fast and fabulous chili verde. But cooking up a big pot actually doesn’t go too far since the neighbors love it too!

It is quick and easy because I’ve learned to cheat by using some staples from the cupboard instead of doing all the chili grilling myself.

For the best results, I like to prep and place it in the crock pot overnight but if you want a hot dinner, simply put it in the crock pot on high around 7:00am and it should be ready between 3:00 to 5:00pm.

The longer you let it simmer, the more tender it gets.

Crock Pot Chili Verde Recipe | Fawnskin Flyer

GG’s Crock Pot Chile Verde Recipe

  • 1-2 Pounds of Pork or Chicken
  • 1-2 Small Cans of Ortega Green Chilies
  • 1 Large Can of Embasa Green Enchilada Sauce
  • 1 Small Can of Sliced Jalapenos | OR 2-3 Fresh Jalapenos (Sliced)
  • 1 Small Can of Diced Tomatoes or Mexican Tomatoes
  • 1 Large Yellow Onion (Sliced)
  • 3-6 Garlic Cloves (Sliced or Whole)
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Cumin
  • 1 Tablespoon Oregano
  • 1-2 Bay Leaves

Place meat in crock pot and turn on.

Cover with green sauce, then place green chilies across the top.

Dice jalapenos, slice onion and garlic. Toss those into crock pot with the bay leaves.

Add can of tomatoes.

Cover and let cook on high for 6-8 hours.

You may serve in chunks or shred the meat up using a long fork and knife. Leaving in chunks will be more like a soup, while shredding makes it into more of a hearty meat dish.

Serve with Spanish rice and beans. Tortillas are optional.

Suggested condiments include cilantro, avocado, and lime.

Crock Pot Chili Verde Recipe | Fawnskin Flyer



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This entry was posted on Tuesday, April 10th, 2012 and is filed under Baking & Cooking, Mountain Lake Resort, Small Town Living.

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