Chili Verde

18 Mar

Chili Verde by a Year of Slow Cooking


  • 4 pound chuck roast
  • 1 green bell pepper, seeded and diced
  • 1 small onion, diced
  • 1 (4 ounce) can diced chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 10 tomatillos, diced (peel off the outer wrapper, if they have one)
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons sage
  • 1 Tablespoon oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chopped cilantro leaves


  • Place the roast into a 6 qt slow cooker. Add diced bell pepper, onion, and tomatillos. Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
  • Cover and cook on low for 8-10 hours or until meat shreds easily with a fork. If the meat seems tough,  chopped it into large chunks, and put it back in the pot for another hour or two
  • Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream. Here is a A Year of Slow Cooking’s refried bean recipe if you’d like to give it a try!
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Posted by on March 18, 2012 in Crock Pot, Meat


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