Misfit Crockpot Chili Verde
This is a GREAT go-to winter recipe, but versatile enough for any season! Oh, and it is pretty easy to make! Here are the ingredients you’ll need:
3 - 4 pounds of pork shoulder or port butt (trimmed and cubed)
2 - 4oz cans of green chilis
32oz of chicken broth
1 medium yellow onion, chopped
4 cloves of garlic, minced
1/4 cup of green salsa (I like Archer Farms “Roasted Salsa Verde” from Target)
4 slices of bacon
Misfit Spices Green Machine spice blend (this is to taste, which is code for I am terrible for measuring and just add by eyeing it)
If i had to estimate, I would say 2-3 TBSP total
Optional additions to the recipe: different chopped/sautéd peppers (poblanos, jalapeno), white beans, other veggies, etc…
Now let’s put it all together!
Get your Crock Pot out and add in the Chicken Broth, green chiles, and green salsa. Turn it on and set it on low for 8 hours. If you’re really hungry, this recipe can also work on high for 5 - 6 hours.
Grab a large frying pan and cook the bacon. Once the bacon is done, chop it up and add it to the Crock Pot. Reserve pan and DO NOT wipe clean. If there is a decent amount of bacon grease left, reserve some to cook the pork and leave some in the pan to cook the veggies.
Add onion and garlic. Sauté for a couple minutes and add to Crock Pot.
Now let’s brown the pork! Add the cubes to the hot pan for a few minutes until each side is browned. Once browned, add to the Crock Pot. (pictures 1 & 2 below)
You may need to cook the pork in batches if your pan isn’t large enough to do all at the same time.
Give all the ingredients a good stir and cover the Crock Pot to let the magic happen. You can set it on high for 5 - 6 hours or on low for about 8 hours.
Once finished add a little salt to taste, if needed.
Some serving suggestions:
Serve as is!
Serve with rice
On warmed tortillas
Top with cheese, sour cream and/or diced onion
Wrap in flour tortillas for burritos
Great for nachos
Also delicious as an addition to breakfast like Chili Verde omelets
