Crock Pot Tomatillo Chili Recipes

CROCK POT TOMATILLO CHILI

Crock Pot Tomatillo Chili image

Make and share this Crock Pot Tomatillo Chili recipe from Food.com.

Provided by JFluckie

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup beef broth
1 cup tomatillo salsa
1 green pepper, large, diced and seeded
1 yellow onion, large, diced
3 garlic cloves, chopped
1 teaspoon cumin
1 teaspoon dried ancho chile powder
3/4 teaspoon salt
1 lb ground pork
1 lb ground beef
1 (15 1/2 ounce) can butter beans, drained and rinsed
1/4 cup fresh cilantro, chopped
optional- sliced scallion, lime wedges, and sour cream, for garnish*

Steps:

*I had a hard time finding ancho chile pwd so I just used regular chile pwd. Worked just fine.
* You can definately use less meat. I've used both the 2 lbs. and just 1 lb. before and it was still delicious!
Combine broth, salsa, green pepper, onion, garlic, cumin, chili powder, and salt, in base of slow cooker.
Crumble in pork and beef.
Mix.
Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Break up meat with spoon
Stir in beans and cilantro.
Garnish with scallions, lime, and sour cream.

Nutrition Facts : Calories 432.8, Fat 27.9, SaturatedFat 10.5, Cholesterol 105.9, Sodium 726.4, Carbohydrate 13.3, Fiber 3.5, Sugar 1.3, Protein 30.9

CHICKEN TOMATILLO CHILI

Chicken Tomatillo Chili image

I really love this recipe. I make it all year round, Even the kids like it! Inspired by Country Living Magazine, January 2001. Pork tenderloin can be used as well. Be sure to top with chopped cilantro. It is great without BUT so much better with it!

Provided by Chicagoland Chef du

Categories Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
2 lbs boneless skinless chicken thighs, trimmed, cut into bite size pieces
1 teaspoon sea salt
6 -8 large fresh tomatillos, husked remove, cored & quartered or 1 lb fresh tomatillo
1 large jalapeno, I use serano chili
2 (4 ounce) cans green chilies
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
2 (14 ounce) cans chicken broth
1 (12 ounce) can northern white beans, drained, rinsed
1/2 cup fresh cilantro, chopped
sharp cheddar cheese, shredded for topping (optional)

Steps:

Add oil to pot. Over medium heat, sauté chicken, season with salt, cook until no longer pink. About 3-4 minutes. Remove chicken from pot, set aside.
In the mean time, in a food processor, make a flavor paste. Combine tomatillos, green chilies and jalapeño and blend until thick & smooth. May need to make 2 batches.
Add more oil if desired, add onions and garlic, sauté until tender, about 5 minutes. Careful not to burn the garlic. Add chicken back to pot. Add cumin and coriander. Stir.
Add the flavor paste, green chilies, chicken broth and beans to the cooked chicken pieces.
Simmer for at least 45 minutes or until desired thickness is achieved. I prefer to simmer longer, for up to 2 hours.
Top with cilantro at serving.
Serve with warm torn flour tortillas or crispy tortilla chips.

WHITE CROCK POT CHILI (WITH TOMATILLO)

White Crock Pot Chili (With Tomatillo) image

Make and share this White Crock Pot Chili (With Tomatillo) recipe from Food.com.

Provided by casemnor

Categories Chicken

Time 6h15m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 (7 ounce) jars of heredez tomatillo salsa (or try homemade)
1 lb chicken, diced
1 garlic clove, minced
1 onion, chopped
1 (14 ounce) can chicken broth
1 (4 ounce) can green chilies
1 (15 ounce) can hominy
1 tablespoon cumin
1 bunch cilantro, chopped
grated cheese
tortilla chips

Steps:

Brown the chicken with the garlic and onion.
Place in crock pot with the all the other ingredients (except cilantro, cheese, and tortilla chips).
Cook on low for 6 hours.
Adjust seasoning and serve with chopped cilantro, cheese and tortilla chips.

TOMATILLO PORK CHILI VERDE STEW (CROCK POT OR SLOW COOKER)

Tomatillo Pork Chili Verde Stew (Crock Pot or Slow Cooker) image

Make and share this Tomatillo Pork Chili Verde Stew (Crock Pot or Slow Cooker) recipe from Food.com.

Provided by Cake Baker

Categories Stew

Time 6h20m

Yield 1 1/4 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs pork loin
1 1/2 lbs tomatillos, husks removed
1/2 bunch cilantro, chopped
1 jalapeno, seeded and minced
2 medium poblano chiles, seeded and chopped
1 bell pepper, seeded and chopped
1 (15 ounce) can white beans, rinsed and drained
1/2 large onion, diced
2 teaspoons garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon dried oregano

Steps:

Remove excess fat from the pork loin. Cut into 1" squares.
Wash and quarter tomatillos. Puree in blender with the cilantro and jalapeno.
Add all ingredients into a in a 4 quart crockpot. Stir well.
Cook on low 6-8 hours or on high 3-4 hours.
If a thicker sauce is desired, make a cornstarch slurry with 2 T. water and 2 t. cornstarch. Add 1/2 hour before serving. If a thinner sauce is desired, add chicken broth.

Nutrition Facts : Calories 456, Fat 22.7, SaturatedFat 7.6, Cholesterol 90.7, Sodium 459.9, Carbohydrate 26.1, Fiber 6.6, Sugar 6.6, Protein 37.2

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