Crock Pot Tomatillo Chili Recipes

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.

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.

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.